Contamination Control

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Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.

In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.  

Ample technology exists for the detection of foreign material in foodstuffs to ensure food safety, which should be complemented by quality control practices.

Reformulating with entirely natural ingredients while maintaining product taste, texture, appearance, functionality, safety and shelf life can be a major task.

FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.  

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

Suppliers of raw ingredients should disclose allergen and gluten information, implement an allergen-control plan and regularly train their employees.

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.