{"id":70239,"date":"2026-03-24T13:40:29","date_gmt":"2026-03-24T13:40:29","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/e-coli-bacteria-in-food-risks-and-control-strategies-in-the-food-industry\/"},"modified":"2026-05-26T18:16:12","modified_gmt":"2026-05-26T18:16:12","slug":"e-coli-bacteria-in-food-risks-and-control-strategies-in-the-food-industry","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/en\/news\/technological-innovation\/e-coli-bacteria-in-food-risks-and-control-strategies-in-the-food-industry\/","title":{"rendered":"E. coli Bacteria in Food: Risks and Control Strategies in the Food Industry"},"content":{"rendered":"\n<article>The <strong>presence of Escherichia coli in food<\/strong> continues to be one of the main challenges in food safety worldwide. Although many strains are part of the normal intestinal microbiota of humans and animals, certain pathogenic variants are responsible for serious outbreaks associated with meat, dairy and fresh produce products.The increase in outbreaks in recent decades has highlighted the need to apply <a href=\"https:\/\/www.ainia.com\/en\/laboratory-services\/microbiological-analysis\/pathogens\/\"><strong>integrated control strategies<\/strong><\/a>, from primary production to the final consumer, under a risk-based and preventive management approach. In this article, we will look at:<nav aria-label=\"Article index\">\n<ul>\n \t<li><strong><a href=\"#what-is-e-coli-and-why-is-it-relevant-in-food-safety\">What is E. coli and why is it relevant in food safety?<\/a><\/strong><\/li>\n \t<li><strong><a href=\"#main-routes-of-e-coli-contamination-in-food\">Main routes of E. coli contamination in food<\/a><\/strong><\/li>\n \t<li><strong><a href=\"#foods-at-greater-risk-of-contamination\">Foods at greater risk of contamination<\/a><\/strong><\/li>\n \t<li><strong><a href=\"#control-of-e-coli-in-the-food-industry\">Control of E. coli in the food industry<\/a><\/strong><\/li>\n<\/ul>\n<\/nav><section>\n<h2 id=\"what-is-e-coli-and-why-is-it-relevant-in-food-safety\">What is E. coli and why is it relevant in food safety?<\/h2>\nEscherichia coli is a bacterium commonly present in the digestive tract of animals and humans. Due to its intestinal abundance, it is used as an <strong>indicator of faecal contamination<\/strong> in water and food.\n\nMost strains are commensal and harmless. However, some pathogenic varieties possess genetic information that allows them to:\n<ul>\n \t<li>Produce toxins (such as shiga toxins)<\/li>\n \t<li>Adhere to and invade intestinal cells<\/li>\n \t<li>Alter cellular metabolism<\/li>\n \t<li>Cause tissue destruction<\/li>\n<\/ul>\nAmong the most relevant strains are <strong>STEC (Shiga toxin-producing E. coli) and their EHEC (Enterohemorrhagic E. coli) subgroup<\/strong>, especially serotype O157:H7, associated with haemorrhagic diarrhoea and, in severe cases, haemolytic uraemic syndrome (HUS).\n\nA critical aspect from a microbiological point of view is its capacity for <strong>genetic exchange through plasmids and bacteriophages<\/strong>, which favours the emergence of new variants that are more virulent or resistant to antimicrobials.\n\nIts relevance in food safety lies in three key factors:\n<ol>\n \t<li>Low infectious dose in certain strains.<\/li>\n \t<li>High survival capacity in different food matrices.<\/li>\n \t<li>Possibility of transmission throughout the food chain.<\/li>\n<\/ol>\n<\/section><section>\n<h2 id=\"main-routes-of-e-coli-contamination-in-food\">Main routes of E. coli contamination in food<\/h2>\nE. coli contamination is predominantly of <strong>faecal origin<\/strong>, both human and animal. The main routes are:\n<h3><strong>Contamination in primary production<\/strong><\/h3>\n<ul>\n \t<li>Use of untreated manure.<\/li>\n \t<li>Contaminated irrigation water.<\/li>\n \t<li>Soils fertilised with insufficiently composted organic matter.<\/li>\n \t<li>Presence of wild animals or livestock in cultivation areas.<\/li>\n<\/ul>\n<h3><strong>Contamination during slaughter and milking<\/strong><\/h3>\nRuminants, especially cattle, are considered the main reservoir of STEC and EHEC. In products of animal origin, contamination usually occurs through:\n<ul>\n \t<li>Intestinal spillage during slaughter.<\/li>\n \t<li>Inadequate hide removal.<\/li>\n \t<li>Hygiene deficiencies in slaughterhouses.<\/li>\n \t<li>Incorrect handling in milking facilities.<\/li>\n<\/ul>\n<h3><strong>Cross-contamination during processing and distribution<\/strong><\/h3>\n<ul>\n \t<li>Contaminated surfaces.<\/li>\n \t<li>Infected handlers or asymptomatic carriers.<\/li>\n \t<li>Uncontrolled process water.<\/li>\n \t<li>Poorly sanitised equipment.<\/li>\n<\/ul>\n<h3><strong>Subsequent growth in food<\/strong><\/h3>\nBacterial growth can occur when parameters such as the following are not controlled:\n<ul>\n \t<li>Storage temperature.<\/li>\n \t<li>pH.<\/li>\n \t<li>Water activity.<\/li>\n \t<li>Exposure time.<\/li>\n<\/ul>\nSome strains can tolerate adverse conditions, such as acidic environments in juices or fermented products, which increases the complexity of control.\n\n<\/section><section>\n<h2 id=\"foods-at-greater-risk-of-contamination\">Foods at greater risk of contamination<\/h2>\nA wide variety of foods can act as a vehicle for E. coli, depending on their ecology and production conditions.\n<h3><strong>Products of animal origin<\/strong><\/h3>\n<ul>\n \t<li>Raw or insufficiently cooked minced meat.<\/li>\n \t<li>Fermented meat.<\/li>\n \t<li>Raw milk and unpasteurised cheeses.<\/li>\n<\/ul>\nContamination usually originates during slaughter or milking, with fresh meat and raw milk being the most common vehicles.\n<h3><strong>Fresh produce<\/strong><\/h3>\n<ul>\n \t<li>Lettuce.<\/li>\n \t<li>Spinach.<\/li>\n \t<li>Melons.<\/li>\n \t<li>Mushrooms.<\/li>\n \t<li>Sprouted seeds.<\/li>\n<\/ul>\nSprouted seeds represent a significant risk, since during the germination process small initial contaminations can multiply rapidly until they reach infectious levels\n<h3><strong>Juices and processed foods<\/strong><\/h3>\n<ul>\n \t<li>Unpasteurised juices.<\/li>\n \t<li>Minimally processed products.<\/li>\n \t<li>Ready-to-eat foods (RTE).<\/li>\n<\/ul>\nIn processed foods, the survival of a few viable cells may be enough to cause disease if appropriate heat treatments or multiple barriers are not applied.\n\n<\/section><section>\n<h2 id=\"control-of-e-coli-in-the-food-industry\">Control of E. coli in the food industry<\/h2>\nThe <a href=\"https:\/\/www.ainia.com\/en\/laboratory-services\/microbiological-analysis\/pathogens\/\"><strong>effective control of E. coli<\/strong><\/a> requires a comprehensive approach, based on multiple barriers and preventive risk management.\n<ul>\n \t<li>Primary production<\/li>\n \t<li>Slaughterhouses and processing<\/li>\n \t<li>Fresh products and sprouted seeds<\/li>\n \t<li>Distribution, retail and consumer<\/li>\n<\/ul>\n<strong>E. coli prevention<\/strong> cannot be addressed from a single control point. As the FAO indicates in its Crisis Management Framework for the Food Chain, it is necessary to:\n<ul>\n \t<li>Identify critical points throughout the whole chain.<\/li>\n \t<li>Apply differentiated interventions according to the epidemiological variant.<\/li>\n \t<li>Adopt an interdisciplinary approach integrating animal health, plant production and public health.<\/li>\n<\/ul>\nThe key is no longer only to react to outbreaks, but to <a href=\"https:\/\/www.ainia.com\/en\/laboratory-services\/microbiological-analysis\/pathogens\/\"><strong>anticipate risk and design robust preventive systems<\/strong><\/a> capable of minimising the probability of contamination and protecting both the consumer and business reputation.\n\n<img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-large wp-image-131304\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/Bloque-2_Patogenos-683x1024.jpg\" alt=\"Pat\u00f3genos\" width=\"683\" height=\"1024\" \/>\n\n<em><strong><span class=\"TextRun SCXW70448999 BCX8\" lang=\"ES-ES\" xml_lang=\"ES-ES\" data-contrast=\"auto\"><span class=\"NormalTextRun SpellingErrorV2Themed SCXW70448999 BCX8\">Funded<\/span><span class=\"NormalTextRun SCXW70448999 BCX8\">\u00a0<\/span><span class=\"NormalTextRun SpellingErrorV2Themed SCXW70448999 BCX8\">by<\/span><span class=\"NormalTextRun SCXW70448999 BCX8\">\u00a0<\/span><span class=\"NormalTextRun SpellingErrorV2Themed SCXW70448999 BCX8\">the<\/span><span class=\"NormalTextRun SCXW70448999 BCX8\">\u00a0<\/span><span class=\"NormalTextRun SpellingErrorV2Themed SCXW70448999 BCX8\">aid<\/span><span class=\"NormalTextRun SCXW70448999 BCX8\">\u00a0<\/span><span class=\"NormalTextRun SpellingErrorV2Themed SCXW70448999 BCX8\">program<\/span><span class=\"NormalTextRun SCXW70448999 BCX8\">\u00a0<\/span><span class=\"NormalTextRun SpellingErrorV2Themed SCXW70448999 BCX8\">for<\/span><span class=\"NormalTextRun SCXW70448999 BCX8\">\u00a0<\/span><span class=\"NormalTextRun SpellingErrorV2Themed SCXW70448999 BCX8\">hiring<\/span><span class=\"NormalTextRun SCXW70448999 BCX8\">\u00a0<\/span><span class=\"NormalTextRun SpellingErrorV2Themed SCXW70448999 BCX8\">young<\/span><span class=\"NormalTextRun SCXW70448999 BCX8\">\u00a0<\/span><span class=\"NormalTextRun SpellingErrorV2Themed SCXW70448999 BCX8\">professionals<\/span><span class=\"NormalTextRun SCXW70448999 BCX8\">\u00a0<\/span><span class=\"NormalTextRun SpellingErrorV2Themed SCXW70448999 BCX8\">specialized<\/span><span class=\"NormalTextRun SCXW70448999 BCX8\">\u00a0in\u00a0<\/span><span class=\"NormalTextRun SpellingErrorV2Themed SCXW70448999 BCX8\">internationalization<\/span><\/span><span class=\"EOP SCXW70448999 BCX8\" data-ccp-props=\"{&quot;134233117&quot;:false,&quot;134233118&quot;:false,&quot;201341983&quot;:0,&quot;335559685&quot;:720,&quot;335559738&quot;:0,&quot;335559739&quot;:0,&quot;335559740&quot;:300}\"> <img decoding=\"async\" class=\"alignnone wp-image-191112 size-large\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/Imagen1-7-1024x109.png\" alt=\"\" width=\"1024\" height=\"109\" \/><\/span><\/strong><\/em>\n\n<\/section><\/article>\n","protected":false},"excerpt":{"rendered":"<p>The presence of Escherichia coli in food continues to be one of the main challenges in food safety worldwide. Although many strains are part of the normal intestinal microbiota of humans and animals, certain pathogenic variants are responsible for serious outbreaks associated with meat, dairy and fresh produce products.The increase in outbreaks in recent decades [&hellip;]<\/p>\n","protected":false},"author":427,"featured_media":70240,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,87],"tags":[],"tipo-documento":[],"class_list":["post-70239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-technological-innovation"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>E. coli Bacteria in Food - AINIA<\/title>\n<meta name=\"description\" content=\"E. coli in food: understand its main contamination routes, the foods at highest 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