Category Archives: E.coli

Research – What lives inside the chicken gut?

Phys Org

In a recently published study, investigators from Norwich and Surrey have more than doubled the number of microbial species known to live in the chicken gut. As the health and wealth of humans is tied to the health and productivity of chickens, this lays down a key resource for all future studies on the gut microbiome of this important food animal.

With three times as many chickens as people on our planet, this ubiquitous food animal underpins human nutrition and health across the globe—whether through subsistence farming or intensive production, chickens supply more of our food than any other animal. Chicken meat is surging in popularity as a lower-carbon alternative to meat from other livestock, whilst eggs remain an important and affordable source of nutrition worldwide. However, poultry are also a source of antimicrobial resistance and of pathogens such as Campylobacter, Salmonella and E. coli that threaten human health.

Research – Climate change emerges as another culprit in leafy green food poisoning outbreaks

The Counter

The last decade has been particularly rough on the leafy greens industry. If you’ve followed lettuce news, you’re certainly aware of the multiple outbreaks of foodborne pathogens like E. coli, which have killed hundreds and sickened thousands more. Cattle feedlots have emerged as a major source of contamination for leafy green contamination but over at Eater, Jenny Zhang homes in on another culprit: climate change. Though it’s an emergent field of study and many unknowns remain, some early observations include: Rising temperatures can help E. coli and salmonella proliferate; those same hot temps provoke cattle into shedding pathogens more readily; and climate change-related flooding can rapidly spread contamination into water supplies used in irrigation. “Think of climate change as both an amplification of existing hazards, as well as a potential trigger for things we can’t foresee,” writes Zhang.

Belgium – Raw milk goat crottins, different varieties – STEC E.coli


Le Larry
Products recalled: Raw milk goat crottins, different varieties.
Problem: Possible presence of Escherichia coli (STEC).

In agreement with the AFSCA, the company Le Larry is withdrawing from sale several references made from 125g raw milk goat cheese and is recalling them to consumers because of the possible presence of the E. coli STEC bacteria.

The company Le Larry asks its customers not to consume these products and to return them to the point of sale where they were purchased.

Description of the products

– Lot n °: 2112401
      • DDM: 19/04/2021
      • sold from 29/03/2021

– Lot n °: 2113101
      • DDM: 04/19/2021
      • Sold from

03/30/2021 BIO CROTTIN 125 G (6415)
– Lot n °: 2113101
      • DDM: 22/04/2021, 19/04/2021, 23/04/2021
      • Sold from 30/03/2021

BIO CROTTIN 4×125 G (6534 en 7673)
– Lot n °: 2113101, 2113201, 2113301
      • DDM: 04/14/2021 ; 04/16/2021; 04/20/2021
      • Sold from

03/29/2021 GOAT CHEESE CROTTIN 4 x 125 G (6539)
– Lot n °: 2113101, 2113301
      • DDM: 04/18/2021 ; 20/04/2021
      • Sold from 29/03/2021

– Lot n °: 2112401; 2113101
      • DDM: 04/15/2021; 04/19/2021; 04/22/2021
      • Sold from 03/26/2021

– Lot n °: 2112401, 2113101
      • DDM: 04/14/2021 ; 04/18/2021
      • Sold from 03/25/2021

– Lot n °: 2113101, 2113201, 2113301
• DDM: 04/08/2021; 04/06/2021; 04/10/2021
• Sold from

– Lot n °: 2112401, 2113101
      • DDM: 04/15/2021, 19 / 04/2021
      • Sold from

03/26/2021 BUTTER SPICE CROTTIN (4x125g) (6583)
– Lot n °: 2113101
      • DDM: 04/18/2021
      • Sold from 03/26/2021

he products were sold through Carrefour supermarkets, various wholesalers and food stores in Belgium.

For more information, please dial 09 326.81.88 or by e-mail and

Ireland – Public health investigating E.coli outbreak at childcare facility in Mid-West

Irish Examiner

The Department of Public Health in the Mid-West is handling an E.coli outbreak at a childcare facility and is reminding the public of the danger this bacteria can pose.

Verotoxigenic E.coli (VTec) is a powerful strain of E.coli bacterium that lives in the gut of healthy cattle and sheep and can cause serious illness in the elderly and in children aged under five.

The Mid-West public health department said the outbreak was under control but the incidence highlights the importance of hand hygiene and proper water treatment. 

VTec can be a source of food poisoning and can cause bowel inflammation leading to bloody diarrhoea and severe stomach cramps.

While some people may experience no symptoms, severe diarrhoea from VTec can last as long as nine days.

Public Health Mid-West said a hospital laboratory can confirm the presence of VTec if a person provides a stool sample to their doctor.

USA – Maryland recalls cheeses due to Staphylococcus aureus (Staph) and E.coli

Food Poison Journal

The Maryland Department of Health (MDH) is warning consumers not to eat the following cheeses under the brand names La Cieba, La Colonia, and Selectos Latinos until further notice, as they may be contaminated with Staphylococcus aureus (Staph) and E.coli bacteria:

  • Cuajada el Terron
  • Queso Morolique con Chile
  • Queso Con Loroco
  • Queso Con Chile
  • Queso Frijolero
  • Queso Duro Blando Salvadoreno
  • Queso Salvadoreno
  • Queso Seco Salvadoreno

Marylanders are advised not to consume these products. If you have purchased one or more of these products, throw them away. If you consumed one or more of these products, watch for symptoms such as stomach cramps, diarrhea, vomiting, nausea, or fever. If symptoms occur, contact your healthcare provider.

Australia- Food Recall Statistics – 2020


Why do we collect food recall data?

We collect data on Australian food recalls to identify trends and common issues in the food industry and help find ways to prevent future incidents.

An analysis of annual food recall statistics for the last 10 years is below. For statistics on allergen-related recalls see Undeclared allergen food recall statistics. Our statistics are updated annually.

Classification of food recalls

We classify food recalls based on the reason for the recall. Reasons include:

  • Microbial contamination
  • Labelling
  • Foreign matter
  • Chemical/other contaminants
  • Undeclared allergen
  • Biotoxin
  • Other

Food recall statistics (1 January 2011 – 31 December 2020)

Figure 1: Food recalls by year 2011-2020

Fig 1.png

Between 2011 and 2020, FSANZ coordinated 763 recalls, including 109 recalls in 2020 (see Figure 1). The 10-year average increased from 71 to 76 recalls per year.

Microbial contamination food recalls

Figure 6Food recalls due to microbial contamination by microbe 2011-2020

 Fig 6.png

Between 2011 and 2020 there were 195 food recalls due to microbial contamination (see Table 1). As shown in Figure 6, the most common microbes were Listeria monocytogenes (65 recalls; 33%), Salmonella (48 recalls; 25%) and E. coli (42 recalls; 22%). Salmonella related recalls increased in 2020 due to multiple recalls associated with lettuce products.

Meat and meat products, dairy products and mixed and/or processed foods were the main food groups recalled due to Listeria monocytogenes contamination. The food industry and government place a high priority on Listeria management in these sectors and undertake extensive product testing to monitor for contamination.

A wide range of foods are recalled due to Salmonella contamination. Eggs and fruits, vegetables and herbs were the most commonly recalled categories. Fruits, vegetables and herbs recalled due to Salmonella included lettuce, sprouts, rockmelon and dried herbs.

Dairy products are more commonly recalled due to concerns with process hygiene, indicated through E. coli testing, than other categories of food. Other products commonly recalled for E. coli include fresh sprouts and fermented sausages.

Research – Can bacterial viruses improve the microbiological safety of raw milk cheeses?

Harper Adams

Harper Adams University research is exploring a biological control method to improve the safety of popular Egyptian cheeses produced from raw cows’ milk.

The work is being conducted by Sherif Kandil, a PhD student and scholar sponsored by the Newton Mosharafa Fund. Sherif is in the final year of a three-year study, directed by Dr Lynn McIntyre, Senior Lecturer in Food Safety in the Department of Food Technology and Innovation.

Dr McIntyre explained: “The project was prompted by a number of foodborne outbreaks and prevalence data showing high levels of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) in raw milk in Egypt.

“Cheeses made from raw cows’ milk, such as Karish, Domiatti and Ras, are popular in Egypt and Arab countries. Their strong flavour is produced by naturally occurring microorganisms in raw milk rather than the deliberate addition of starter culture organisms. However, their production also relies on smallholders in rural areas who make and store cheese under potentially uncontrolled hygiene and temperature conditions’’ Sherif added. Therefore, the growth of a variety of disease-causing (pathogenic) bacteria such as S. aureus and E. coli can be a real problem.

“These pathogens are also developing some resistance to antibiotics, but pasteurisation, normally used to kill pathogenic bacteria in raw milk, would also kill the desirable microorganisms and alter the flavours, which may be unacceptable to the consumer.”

Bacteriophages are highly specific viruses, which, unlike antibiotics, can selectively kill target bacterial species without affecting the desirable microorganisms. These could therefore have potential to target and control the disease-causing bacteria in raw cows’ milk cheeses, “an area that has not received much attention to date” according to Sherif.

For his study, Sherif collected 100 raw cows’ milk samples and processed them using a standard method to isolate and identify strains of S. aureus and E. coli in the Princess Margaret Laboratories, at Harper Adams University.

Karish, Domiatti and Ras cheeses have been successfully produced from raw cows’ milk on a small-lab-scale using traditional production methods, and their properties characterised during manufacture and storage.

A range of conditions, based on these data, has also been tested to understand how the bacteriophages behave under conditions they will be exposed to during cheese production. The last phase this year will evaluate how effective these phages are at controlling S. aureus and E. coli in milk and during further lab-scale cheese manufacture and storage.

“There is increasing interest in controlling pathogenic bacteria in food using natural non-thermal approaches without compromising the manufacturing process and product quality,” Dr McIntyre added. “We are not immune to these food safety challenges in the UK, and much of what we’ve been investigating in this project could also be applied to raw milk cheese production here.”

RASFF Alert – E.coli – Live Mussels

European Food Alerts


too high count of Escherichia coli (6800 MPN/100g) in live mussels from Spain in France

RASFF Alert – E.coli – Chilled Mussels

European Food Alerts


high count of Escherichia coli (940 MPN/g) in chilled mussels (Mytilus galloprovincialis) from Spain in Italy





Reason for reporting : Recall due to microbiological risk

Publication date : 16 March 2021