STEC: Essential Knowledge and Prevention Strategies

Shiga toxin-producing E. coli (STEC) has been making headlines recently in the UK, raising concerns among food industry professionals. As a member of the food industry understanding STEC is crucial to ensure your products' safety and protect your customers' health. This article aims to provide a better understanding of STEC, its potential impact on the food industry, and preventive measures that can be taken.

What is STEC?

STEC, short for Shiga toxin-producing Escherichia coli, is a type of bacteria that can cause severe foodborne illness. The most commonly known strain is E. coli O157:H7, but there are many others also capable of causing disease, like serotypes O104, O26, O45, O103, O111, O121, and O145. These bacteria produce Shiga-like toxins, which can lead to serious complications such as Hemolytic Uremic Syndrome (HUS), a life-threatening condition affecting the kidneys.

How does STEC affect the food industry?

STEC is a significant concern for the food industry due to its ability to contaminate food and cause outbreaks of severe foodborne illnesses. It is often associated with ground beef and raw milk, but it can also contaminate other foods like fresh produce.

Molecular methods (PCR assays) provide the best way to detect STEC in food and ingredients or swabs. The most advanced technologies with Next Generation Sequencing (NGS) and Whole Genome Sequencing allow even further investigation and understanding by establishing genetic relationships between isolates and help to pinpoint outbreak origin and extent. 

An outbreak traced back to a specific product or retailer can have severe repercussions, including product recalls, loss of consumer trust, and potential legal consequences.

Therefore, maintaining stringent food safety practices to prevent STEC contamination is vital as well as utilizing the best available testing methods. 

Preventing STEC contamination

• Proper Cooking: Cooking food at the right temperature kills STEC. For instance, cooking ground beef to an internal temperature of 71°C (160°F) can effectively eliminate the bacteria.
• Safe Handling: Cross-contamination during food preparation can spread STEC. Avoiding contact between raw meat and other foods, using separate cutting boards, and washing hands thoroughly can prevent this.
• Testing: Regular testing of food products for STEC and other pathogens is crucial. Many laboratories offer these services, and regulatory bodies may require them.
• Supplier Vigilance: Ensure your suppliers follow rigorous safety standards, and their products are free from STEC. Regular audits and inspections can help maintain this.
• Employee Training: Staff should be trained in food safety best practices, including proper cooking temperatures, cross-contamination prevention, and personal hygiene.

How SGS can help 

Understanding STEC and implementing robust safety measures is crucial for the food industry. As your trusted partner, we are committed to providing you with the necessary services to prevent foodborne illnesses, protect consumers, and maintain your brand reputation. By staying informed and vigilant, together, we can contribute to safer food supply chains and healthier communities.

Testing services: Here at SGS, we offer rigorous testing services for food products to detect the presence of STEC and other pathogens. Regular testing is a critical step in preventing outbreaks and ensuring the safety of your products.

We offer:

• Escherichia coli O157 Detection by PCR, UKAS/ISO17025 accredited
• STEC Detection by PCR based on ISO 13136:2012
• Big Six serotypes O145, O26, O45, O103, O111, O121 and serotype O104 Detection/Confirmation by PCR
• Whole Genome Sequencing: SNP, Multi Locus Sequence Typing (MLST)

Certification and audits: Our food safety certification and supply chain audits ensure your suppliers adhere to the highest safety standards, decreasing the risk of STEC contamination.

Training programs: We provide training programs focused on food safety best practices. These include proper cooking temperatures, cross-contamination prevention, and personal hygiene.

For further information contact us today.

Dr. Christophe Noel
Director of Innovation
t: +44 (0) 151 350 6666