BfR-opinion on Shiga toxin-producing E.coli (STEC) in food
May 14, 2018 - Foods
BfR-opinion on Shiga toxin-producing E.coli (STEC) in food
STEC is a dreaded pathogen of foodborne infections and is mainly found in raw meat and meat products, raw milk and raw milk products from ruminants (such as cattle, sheep, goats), wild ruminants, wild boar products, as well as raw plant-based foods.
When evaluating test results of STEC findings in food, the question often arises whether these STEC strains pose a health risk.
According to the BfR statement, such a clear prediction of the potential of STEC strains to cause diseases in humans is currently not possible. Therefore, all Shiga toxin-producing E.coli (STEC) are classified as potential pathogens.
Further information can be obtained directly from the BfR Statement No. 009/2018.
In our laboratory, we regularly conduct this examination. We provide you with fast and reliable results.
Our customer advisors are happy to assist you with any questions.
Further general information about E.coli and STEC:
- Escherichia coli -> https://www.bav-institut.de//de/faqs/steckbrief-zu-escherichia-coli-e-coli-1
- BfR website -> 3 links
Further information from the years between 2012 to 2016:
The zoonosis monitoring shows the following prevalences of STEC (BVL 2012-2016):
2011: fresh beef (positive samples 1.8%, 17 different serotypes), minced beef (3.8%), soft cheese and semi-hard cheese from raw milk (0.6%), soft cheese and semi-hard cheese from heat-treated milk (0%)
2012: salad samples from retail (0%), fresh meat from fattening calves and young cattle (5.8%), fresh meat from wild ruminants (16.1%)
2013: fresh beef (2.0%), fresh strawberries (0%)
2014: semi-hard cheese from raw milk (0.6%)
2015: sheep and goat cheese from raw milk (0.7%), fresh beef (0.9%), pre-cut leafy salads (0%)