Over 200 individuals across the UK have been affected by a recent outbreak of a Shiga toxin-producing Escherichia coli (STEC).
While the initial source is still unknown, the FSA is now ‘confident’ that lettuce leaves are to blame, which explains why many high-street stores recalled pre-packed sandwiches, wraps, and salads as a precautionary measure.
Ali Aitchison, Food Safety Specialist here at Eurofins Food & Water Testing UK, explains what STEC is and how manufacturers can minimise risks against further outbreaks.
Commonly present in animal and human guts, E.coli are bacteria with many variations. Most of them are completely harmless and go unnoticed, but some can cause foodborne illnesses, including those known as Shiga Toxin-producing E.coli (STEC).
It’s believed that infection can result from consuming just a few cells, meaning that illness can be caused by STEC simply surviving on, or in, the food at very low levels. Therefore, while familiar food safety controls, such as chilling and low water activity, can prevent further bacteria growth, they cannot entirely eliminate the risk of serious illness.
Of course, thorough cooking is highly effective but doesn’t protect against subsequent contamination which could happen between this stage and consumption. Nor is it an option for raw, ready-to-eat foods, like in this scenario, that don’t have a kill-step. While the prepared produce undergo a wash designed to reduce microbial loading, total sterility cannot be achieved.
So in order for food businesses to prevent similar outbreaks, it’s essential that the potential for contamination is minimised at every stage - from farm to fork - and that high standards of hygiene are upheld throughout:
- Ensuring Good Agricultural Practices (GAP) at primary production, such as; keeping livestock away from growing areas, controlling water run-off, preventing use of manure unless very well-rotten, and ensuring cleanliness of irrigation water
- Recognising STEC as a potential hazard within HACCP-based Food Safety Management Systems and having effective controls in place.
No food manufacturer wants to be responsible for a food poisoning outbreak. Having been in the industry myself for over 20 years, I know first-hand just how much professionals within this arena care about achieving the highest quality food, and would not want consumers (which may well include themselves and their families) to suffer from potentially life-threatening consequences.
Plus, it’s bad for business. It can impact reputation and leave companies susceptible to potential fines or legal action, subsequently hindering operations, productivity and efficiency. Therefore, it’s essential that appropriate provisions are in place, food hygiene rules are always abided by, and regular testing is carried out (and results acted upon) to manage risks.
For more information about STEC, or to understand how we can support you with your testing requirements, contact us.
