Escherichia coli in Food Products

Foodborne diseases, as a result of the consumption of food contaminated by diarrheagenic E. coli (DEC), have been recognized as one of the most prevalent health issues worldwide. Certain pathogroups are typically transmitted by contaminated food and water; however, their prevalence in food is restricted to outbreaks and research studies in certain regions. These bacteria are affected by a multiplicity of limiting factors present in food, e.g., temperature, pH, water activity, food processing, and intrinsic microorganism factors such as injury and inoculum. Emerging intervention processing techniques are receiving good attention because of their potential for food quality and safety improvement. During the last decade, some of these technologies—high-pressure processing, high-pressure homogenization, pulsed electric field, ultraviolet light, intense light pulses, ultrasound, radiation, ozone and organic acids, among others—have been tested to control DEC in food. Food safety must be principally ensured by a more preventative approach, such as product and process design and the application of the Good Hygiene and Manufacturing Practices and the Hazard Analysis Critical Control Point principles. Epidemiological studies provide invaluable information to define more effective management strategies. In this context, risk analysis tools have proven effectiveness to reduce foodborne diseases through the design, development, implementation, evaluation, and communication of control measures to protect the public health. To achieve a strategic control of E. coli infections, a multidisciplinary approach through stages of the agro-food chain is required to generate evidence-based risk management measures. Only in this way will it be possible to protect the health of consumers.