Shiga toxin-producing Escherichia coli (STEC) are pathogens of concern across various products within the food industry, as they have been connected to a wide variety of outbreaks and recalls. Most of the scientific literature concerning the removal of attached STEC cells focuses on E. coli O157:H7, as it was the first STEC to be considered an adulterant in nonintact beef products in the United States after a large outbreak from undercooked ground beef patties in 1982.[1]
Dourou and others[14] determined E. coli O157:H7 biofilm studies performed using laboratory media only were not adequate to mimic what would happen when the bacteria were exposed to food residues in a processing environment. As research about non-O157 STECs, especially serogroups O45 and O121, and their ability to attach and form biofilms is limited, we chose to perform these studies under laboratory conditions. Additional research is needed to determine how these bacteria act when exposed to food residues and other microorganisms present, and how those residues may impact the efficacy of cleaning and sanitation programs to remove STECs from equipment surfaces. In conclusion, our study shows that a complete cleaning and sanitation program administered within food production facilities is more effective at removing STEC bacteria from stainless steel in laboratory media when the chemicals are applied using manufacturers’ recommendations
FoodWorld 