Escherichia coli Concern in Food Safety: Contamination, Detection, and Prevention
1. Importance of E. coli in Food Safety
Escherichia coli (E. coli) is a crucial bacterium in food safety due to its role as an indicator of fecal contamination and its potential to cause severe foodborne illnesses. The presence of E. coli in food suggests possible contamination with pathogens that originate from human or animal waste, making it a significant marker for assessing sanitation and hygiene in food production (Racine, 2024). While most E. coli strains are harmless and even beneficial in the human gut, pathogenic variants, such as E. coli O157:H7, can cause severe diseases, including hemolytic uremic syndrome (HUS) and hemorrhagic colitis (Samad, 2024). Contamination is common in raw meats, unpasteurized dairy products, and fresh produce due to inadequate handling, cross-contamination, or irrigation with contaminated water. Understanding E. coli is vital to preventing outbreaks and ensuring food safety. Read more
