Escherichia

coli 0157:H7

General Criteria for Monitoring

biological indicators of meat
contamination and Public Health
Implications

Sara Perez
Classification Information

Kingdom: Bacteria
Phylum: Proteobacteria
Class: Gammaproteobacteria
Order: Enterobacteriales
Family: Enterobacteriaceae
Genus: Escherichia
Species: Escherichia coli O157:H7

Introduction
Enterobacteriaceae is the name given to a group of bacteria that live predominantly in the
intestines of animals. The group includes most of the major food-borne pathogens of animal
origin such as Salmonella, Yersinia and Coliforms, whilst coliforms themselves are not
normally causes of serious illness, their presence is used to indicate that other pathogenic
organisms of faecal origin may be present including Generic Escherichia Coli that embraces
group of bacteria which are shed in the faeces of man and food producing animals, its
presence may indicate not only faecal contamination in meat, but also risk of foodborne
pathogens.

The pathogenic E.coli strain types that may cause human illness are divided into 6 types or
pathotypes which are based on the virulence factors and disease causing mechanisms. These
pathotypes are usually referred to as diarrheagenic E. coli, the one in which we are occupied
belongs to Enterohaemorrhagic E. coli (EHEC) and the serotype is called vero-
cytotoxin/shiga-like toxin producing ESCHERICHIA COLI 0157:H7.

EHEC is generally recognized as the most significant

food - borne hazard from meat as a very low infective
dose can cause serious disease in humans with symptoms
that vary from bloody diarrhoea, vomiting or fever to
complications like urinary hemolytic syndrome that can
lead to mortality.
Picture 1

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Description

Gram negative rods with a growth temperature

between 7 - 46C, a minimum pH of 4.4. It is
particularly dangerous because it has the ability to
survive during refrigeration and freezing and it has
shown to be tolerant to acid, salt and dry
conditions.

Pic. 2 Anaerobic facultative coliforms

Reservoir and sources of infection

The main reservoir is the bovine intestine, although other ruminants may also be important.
There are four main transmission routes: foodborne raw meat (including raw bacon because
the salting, curing process will not guarantee the removal of harmful bacteria) or
undercooked meat (Shiga-toxin is thermosensitive), waterborne untreated water supplies,
direct or indirect contact with animals and person-to-person spread.

The SCVPH(1) identified the following food categories where E.coli represents a hazard to
public health: raw or undercooked beef and possibly meat from other ruminants, minced meat
and fermented beef and products thereof.

Keys for prevention and control

Livestock: scientific research has shown that the cleanliness of animals at

slaughter is an important control to minimize the risk of transfer of pathogens from
the hide, fleece, skin or feathers to the carcase.

From carcase: by direct contact or through cross-contamination by slaughterhouse staff,

equipment, surfaces, water or aerosols, it is important to keep separation between raw and
RTE foods and/or heat disinfection or chemicals fulfilling the requirements of BS EN 1276
or BS EN 13697.

Cold chain: mesophyll microorganisms which optimum temperature is that from warm-
blooded animals, therefore it is very important to maintain the cold chain ( 5C), although
freezing has not the control over the E.coli population.

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Microbiology tests in food

There are three kinds of microbiological criteria:

Microbiological Standards Mandatory specified microbiological criteria which are

written into law or government regulations to protect public health, e.g. European Hygiene
and Food Safety Criteria 2073/2005. When a HACCP is implemented they must form an
integral part of the implementation of procedures.

Microbiological Guidelines provide advice to food manufacturers about acceptable or

expected microbial levels when the food production process is under control when applying
best practices, e.g. MIG describes how FBOs must analyze trends and determine testing
frequencies according the results, it also a manner to know if the HACCP plant protocol is
working effectively. Other guidelines can as well give an orientation on those testing
parameters with limits, testing frequencies, etc. not included in legislation (environment and
offal sampling).

Microbiological Specifications microbiological criteria established between buyers and

producers that define product quality and safety attributes required by the buyer. It is quite
used when supplying supermarkets.

According to SCVPH (1) an end-product microbiological standard for VTEC 0157 is unlikely
to deliver meaningful reductions in the associated risk for consumers. However,
microbiological guidelines aimed at reducing the faecal contamination along the food chain
can contribute to a reduction of public health risks.

However, Enterobacteriaceae which is a wide-spectrum group of bacteria has been

recommended to be tested in both the manufacturing environment and the finished product by
the EFSA(2). Although this family, including its environmental species often appears in the
food manufacturing environment without posing any health hazard, they can be used for
routine monitoring, and if they are present testing of specific pathogens such as E.coli can be
started.

Key stages include:

Ingredients/raw material.

Factory design, hygiene of equipment and people.

End-up product targeting appropriate organism/s.

Packaging.

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 Meat and meat products sampling

The law establishes limits.

ENT & ACC: Tests in carcases that demonstrate the microbiological quality of the
process determining whether the HACCP is working and if coliforms or other bacteria
should be tested as well.

E.coli demonstrates the risk for public health from contamination with this and other
dangerous faecally derived bacteria.The following meat categories are the only ones
always required to be sampled for E.coli.

Table 1 (m, M are respectively inferior and superior limits)

Food Micro- Limits Ref Stage Action in case

category organi (cfu/g) ere where of
sms nce criteri unsatisfactor
met on y results
m M
hod applies

E.coli 50 500 ISO End of the Improvements in

16649-1 manufactur production
2.1.6. Minced or 2 ing process hygiene and
meat selection and/or
origin of raw
materials

E.coli 50 500 ISO End of the Improvements in

2.1.7. 16649-1 manufactur production
Mechan or 2 ing process hygiene and
ically separated selection and/or
meat (MSM) origin of raw
materials

E.coli (27) 500 5 000 ISO End of the Improvements in

cfu/g or cfu/g or 1669-1 manufactur production
2.1.8. Meat cm2 cm2 or 2 ing process hygiene and
preparations selection and/or
origin of raw
materials

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Recall and withdrawal

When the criteria from Table. 1 are not FBOs will not need to remove food from the market
but must review the production processes and improve their practices, Reg. (EC) 2073/2005.

Environmental sampling

Reg. (EC) 2073/2005 states << samples shall be taken from processing areas and
equipment used in food production, when such sampling is necessary for ensuring that the
criteria are met>>.

Food contact surfaces (e.g cutting tables), large objects

(walls, doors,etc.) and operatives hands or equipment
(clothing as aprons, knifes) are usually sampled by the
swabbing method,

It gives an idea on HACCP cleaning practices

effectiveness, personal hygiene and potential risks that is
why FBO/OVs according to the results can also decide to
adjust frequencies of sampling or to test as well:

Picture 3

Codex Alimentarius states that

microbiological criteria should be
established based on knowledge of
the microorganisms and their
occurrence and behavior along the
food chain, in this way when the large
groups of bacteria like Aerobic Colony
Counts and Specially Enterobacteriaceae
appear to be significantly positive,
generic coliforms or E.coli in specific can
be tested.

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Water sampling

Escherichia can survive for days or even months in water. Procedures are needed to minimize
the risk of such hazards. Legislation gives microbiological specifications in frequency and
concentration:

MONTHLY: ACC (indicates water quality) and especially Total Coliforms are
important since they are faecal indicators and in our case they may indicate E.coli
presence as well.

Low level positives: <1 Coliforms/100mL.

When results are above the limit or trends are increasing corrective actions such
as re-sample for all faecal indicators are to be taken. If a further lower positive is
obtained, but there is no evidence of faecal contaminators investigate the source
of the problem and use water from alternative outlets.

High level positives

>3 Coliform/100mL in two consecutive samples.

When these appear urgent actions must be taken:

Stopping production where no potable supply can be provided.

Dealing with any product that has been contaminated, including removing it
from the market if necessary.
Investigate and change if needed the installation of either a water filtration
and chlorination system or a water filter and UV sterilization system, etc.
Others: Reviewing sampling and testing procedures and improving staff
instructions and training.

ANNUAL: Testing for all microbiological parameters adding:

Clostridium perfringens (as well a faecal indicator).

E.coli 100

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Legislation

Regulation (EC) 852/2004 on the hygiene of foodstuffs

Regulation (EC) 853/2004 laying down specific rules for food of animal origin.
Reg. (EC) No. 2073/2005 of November 2005 on microbiological criteria for
foodstuffs, as amended by Reg (EC) No 1441/2007.
The Private Water Supplies Regulations 2009.
Codex Alimentarius: Principles for the establishment and application of
microbiological criteria for foods CAC/GL 21 1997

Bibliography

Graceys Meat Hygiene, 10th Ed., J.F.Gracey, D.S Collins, R.J. HueyJanuary,
Wiley-Blackwell.

MARTIN, W.B. (2000). Sheep diseases. Edit. Acribia. Zaragoza.

Development and Use of Microbiological Criteria for Foods ISBN 0 905367 16

2 from the Institute of Food Science and Technology
(IFST):http://www.ifst.org/.

http://www.who.int/mediacentre/factsheets/fs125/es/

https://www.food.gov.uk/

http://www.oie.int/es/

Terms index

(1)
SCVPH (Scientific Committee on Veterinary Measures relating to Public Health).

(2)
EFSA (European Food Safety Authority).

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