Category Archives: STEC E.coli

USA – Outbreak Investigation of E. coli O121:H19 Frozen Falafel (October 2022)


The FDA, along with CDC and state and local partners, investigated a multistate outbreak of E. coli O121:H19 infections linked to Earth Grown frozen falafel.

As of December 1, 2022, CDC announced that the outbreak is over. There have been a total of 24 illnesses in six states. The last illness onset was October 24, 2022.

On October 7, 2022, the Michigan Department of Agriculture and Rural Development collected Earth Grown frozen falafel for testing from a sick person’s home. Whole Genome Sequencing done at the Michigan Department of Health & Human Services showed that the E. coli strain in the falafel sample was closely related to the strain causing illness in this outbreak.

On October 6, 2022, the manufacturer of Earth Grown frozen falafel, Cuisine Innovations, initiated a voluntary recall. Recalled products include Earth Grown vegan traditional falafel and garlic & herb falafel distributed and sold exclusively by ALDI. Additional information on recalled products is available in the firm’s recall notice.


These items are no longer available for sale but were sold frozen and have a long shelf-life of 18 months, so consumers should check their freezers for any recalled Earth Grown vegan traditional falafel and garlic & herb falafel that was sold by ALDI. If you have recalled frozen falafel in your freezer, do not eat or serve them.

Product Images

Outbreak Investigation E.coli Frozen Falafel October 2022 - Sample Product Images

Map of U.S. Distribution

Outbreak Ecoli Falafel Distribution Map

Case Count Map Provided by CDC

Outbreak Investigation of E. coli O121: Frozen Falafel (October 2022) - CDC Case Count Map as of December 1, 2022

Case Counts

Total Illnesses: 24
Hospitalizations: 5
Deaths: 1
Last illness onset: October 24, 2022
States with Cases: FL (2), IA (2), KS (1), MI (13), OH (1), WI (5)
Product Distribution: Nationwide

RASFF Alert – STEC E.coli – Bovine Meat – Salami –


STEC (stx+;eae+) in bovine meat from Belgium in Bulgaria, France, Greece and the Netherlands


E.coli (STEC) is found in salami from Italy in Denmark


Verotoxin producing Escherichia coli in salami with wild boar from Italy in Austria, Croatia, Denmark, France, Germany, Hungary, Ireland, Italy, Sweden and Switzerland

Austria – Salame con cinghiale, salami with wild boar, approx. 350g – STEC E.coli


AGES informs about a recall of the company Interfood Lebensmittelgrosshandel Ges.mbH. The company recalled the product Salame con cinghiale, salami with wild boar, approx. 350g on November 28th, 2022:
© APA/Jody Mattioli
recall reason
Possible contamination with verotoxin-producing E.coli (EHEC)
Marketed by
Interfood food wholesale Ges.mbH
Antica Macelleria Falorni srl
Expiry Date
Batch number

Interfood Lebensmittelgrosshandel is recalling the following product for reasons of consumer protection: “Salame con cinghiale, salami with wild boar, approx. 350g” with a best-before date (MHD) of February 13, 2023 and batch number 22259.

The batch number is on the back of the banderole, the best before date on the side. The producer of the product is “Antica Macelleria Falorni srl, Piazza G. Matteotti 71, IT-50022 Greve in Chianti (IT)”.

The affected product with the batch mentioned should no longer be consumed, as it could possibly be contaminated with verotoxin-forming E. coli (EHEC) .

The symptoms of a possible illness with EHEC can be watery diarrhea or nausea, vomiting and/or abdominal pain, in rare cases also fever and bloody diarrhea. The incubation period after consumption is usually one to three days, rarely up to ten days. Babies and children up to preschool age are more likely to become ill. This group, as well as older people or people with a weak immune system, are particularly at risk of developing severe courses and complications (up to and including acute kidney failure).

If consumers experience the symptoms mentioned, they should consult a doctor immediately and the suspicion of EHEC should be pointed out.

Consumers can return the affected batch of this product to the respective points of sale.

Other batches of the same product and other products from the manufacturer are not affected by this recall. This warning does not mean that the hazard was caused by Interfood.

Questions & contact:

Interfood Lebensmittelgrosshandel GmbH
Tel.: 05223 / 56808

original recall

Germany – Salami with Wild Boar – STEC E.coli


Alert type: Food
Date of first publication: 11/25/2022
Product name:

Salame con cinghiale, salami with wild boar, approx. 350 g

Product images:


recall/press release

Manufacturer (distributor):

Manufacturer: Anitca Macelleria Falorni srl, Piazza G. Matteotti 71, IT-50022 Greve in Chianti (IT) Distributor: Di Gennaro Feinkost- und Weinhandelsgesellschaft mbH

Reason for warning:

The affected product with the batch mentioned should no longer be consumed, as it could possibly be contaminated with verotoxin-forming E. coli (EHEC).

Packaging Unit: 350g
Durability: 02/13/2023
Lot identification: 22259
Further information:

Reference is made to the attached press release from the food company.

Click to access Produktru%08ckruf_Falorni_final.pdf

RASFF Alert – STEC E.coli – Frozen Beef


E. coli STEC contamination in frozen beef from Uruguay in Spain

Research – Use of a Non-Destructive Surface Sampling Device to Sample Domestic Beef Manufacturing Trimmings and Bench Trim



On February 1, 2023, FSIS intends to stop using the N60 excision sampling method to sample domestic beef manufacturing trimmings and bench trim for adulterant Shiga toxin-producing Escherichia coli (E. coli) (STEC) and Salmonella. FSIS intends to replace the N60 excision sampling method with a non-destructive surface sampling method that uses a cloth manual sampling device. FSIS has found that the cloth sampling method is as effective as the N60 excision sampling method at recovering organisms in beef manufacturing trimmings. Additionally, the cloth sampling method is faster and safer for FSIS inspection program personnel (IPP) to use because it does not require IPP to use hooks or knives to collect samples. Moreover, the cloth sampling method allows FSIS to sample without destroying product, which reduces food waste.


FSIS will implement the cloth sampling on February 1, 2023, unless the Agency receives substantive comments that warrant further review. Submit comments on or before January 23, 2023.

France -Minced Beef Steak PARTHENAISE 5% and 15% – STEC E.coli O157

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name ANDRE BUTCHERS
  • Model names or referencesminced beef steak PARTHENAISE 5% and 15%
  • Identification of products
    Batch Date
    030001026 Use-by date 14/11/2022
  • Packaging Trays of 2 or 4 minced steaks in a protective atmosphere
  • Marketing start/end date From 09/11/2022 to 14/11/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 69.027.063 EC
  • Further information Oval tag identifying the PARTHENAISE breed
  • Geographic area of ​​sale Departments: AIN (01), ISERE (38), RHONE (69), SAONE-ET-LOIRE (71)
  • Distributors Butcher André (Rillieux, Vaulx en Velin, Isle d’Abeau, Champagne, Villefranche, Tignieu, Vinzelles, Bourg en Bresse)

Practical information regarding the recall

  • Reason for recall Self-monitoring detection of Escherichia coli O157:H7
  • Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

Research – Project looks at E. coli risk during romaine post-harvest cooling


Several researchers have examined the fate of Shiga toxin-producing E. coli O157:H7 bacteria on romaine lettuce in the field and during post-harvest washing at processors. But little is known about potential changes in the microorganism’s physiology during post-harvest cooling and refrigerated transport to processors, which could affect virulence and/or detectability.
Teresa Bergholz, Ph.D., with Michigan State University, hopes to characterize those changes on inoculated romaine lettuce under simulated post-harvest cold storage.
The goal is to develop an easily accessible online tool the industry can use to identify practices to help reduce the risks of E. coli O157:H7 transmission via romaine lettuce.

Key Take-Aways

• Project focuses on period during romaine lettuce post-harvest cooling and refrigerated transport.
• Researchers will gauge pathogen physiological changes on inoculated romaine lettuce under lab-simulated post-harvest cooling.
• Researchers also will examine cooling’s impacts on E. coli O157:H7 persister cells — a form of dormancy.
• Goal is to develop an online tool to help the industry identify practices that reduce risk of E. coli O157:H7.
Compared to the growing season and processing, the time romaine spends in coolers and refrigerated transport after harvest is relatively small.
“But I think it’s a great place where our project can contribute information about what happens during this short period of time,” Bergholz said.
Also involved in the project, titled “Quantifying risk associated with changes in EHEC physiology during post-harvest pre-processing stages of leafy green production,” is co-principal investigator Jade Mitchell, Ph.D., also with MSU. She brings a background in quantitative microbial risk assessment.
“This project really requires both of our expertise,” said Bergholz, a microbiologist. “This couldn’t be possible without both of us.”
They’ve completed the first of the project’s two parts by systematically reviewing published literature on the subject and identifying data gaps. The information gleaned from the review will be used to develop the basis of a risk model.
At the same time, the researchers are conducting laboratory experiments that simulate cooling and transportation of romaine.
To ensure the results accurately reflect real-world scenarios, Bergholz said they sought industry input.
“We’ve benefited so much from our industry partners who shared their anonymized harvest temperature data,” she said. “We could never have collected the 5,000 data points that they shared with us. They’ve been collecting this data for years.”
The real-world data also changed some of the researchers’ initial assumptions.
“This data is invaluable because we need to have conditions in the lab that make sense,” Bergholz said. “When we have a better sense of the conditions that are actually happening in the field, it helps us tremendously.”
The research also involves E. coli O157:H7 strains from 2018, 2019 and 2020 national foodborne outbreaks.
After inoculating multiple lettuce plants with the pathogen, the researchers put them in a growth chamber for a day. They then cut the romaine and placed it in a cooler to simulate harvest and cold storage.
Each day over a five-day period, the researchers pulled samples and assayed them for the pathogen. Of particular interest was its state of dormancy.
When under stress, some microorganisms — such as E. coli O157:H7 — transition to a dormant state known as persister cells. With a slowed metabolism, persisters don’t reproduce but may still cause disease. When the stressor is removed, the cells’ metabolism returns to normal.
Another form of dormancy is viable but nonculturable, or VBNC. As their name implies, these cells cannot be cultured on agar medium, preventing commonly used detection methods.
As part of the project, the researchers plan to examine whether cold storage impacts persister and VBNC transition.
“There’s still so much that we don’t understand about the persister state and how that might be part of the continuum into VBNC,” she said. “We don’t know if being in the persister state impacts detection. We plan to purposely force cells into the persister state and determine whether we can detect them with industry detection methods.”
The research results will be used to help fill in the gaps of the risk-assessment model, which will focus on practices to reduce E. coli O157:H7 risk during the short window between romaine harvest and pre-processing.
“Maybe there’s something you can do to modify the way you’re harvesting and cooling that lets you reduce risk,” Bergholz said. “Can we shift the harvest time and how quickly we get it to the cooling center?”

Research – Prevalence and Implications of Shiga Toxin-Producing E. coli in Farm and Wild Ruminants


Shiga-toxin-producing Escherichia coli (STEC) is a food-borne pathogen that causes human gastrointestinal infections across the globe, leading to kidney failure or even death in severe cases. E. coli are commensal members of humans and animals’ (cattle, bison, and pigs) guts, however, may acquire Shiga-toxin-encoded phages. This acquisition or colonization by STEC may lead to dysbiosis in the intestinal microbial community of the host. Wildlife and livestock animals can be asymptomatically colonized by STEC, leading to pathogen shedding and transmission. Furthermore, there has been a steady uptick in new STEC variants representing various serotypes. These, along with hybrids of other pathogenic E. coli (UPEC and ExPEC), are of serious concern, especially when they possess enhanced antimicrobial resistance, biofilm formation, etc. Recent studies have reported these in the livestock and food industry with minimal focus on wildlife. Disturbed natural habitats and changing climates are increasingly creating wildlife reservoirs of these pathogens, leading to a rise in zoonotic infections. Therefore, this review comprehensively surveyed studies on STEC prevalence in livestock and wildlife hosts. We further present important microbial and environmental factors contributing to STEC spread as well as infections. Finally, we delve into potential strategies for limiting STEC shedding and transmission. View Full-Text

RASFF Alerts – STEC E.coli – Raw Milk Cheese – Goat Faisselle Cheese


Detection of E.coli STEC in goat faisselle from France in Belgium


STEC in raw milk cheese from the Netherlands in Germany