Although Shiga toxin-producing Escherichia coli (STEC) have been isolated
from a variety of food production animals, they are most commonly associated
with ruminants from which we derive meat and milk. Because of the widespread
and diverse nature of ruminant-derived food production, coupled with the near
ubiquity of STEC worldwide, there is no single definitive solution for controlling
STEC that will work alone or in all situations. Instead, the introduction
of multiple interventions applied in sequence, as a “multiple-hurdle scheme”
at several points throughout the food chain (including processing, transport
and handling) will be most effective.
This report summarizes the review and evaluation of interventions applied for
the control of STEC in cattle, raw beef and raw milk and raw milk cheese
manufactured from cows’ milk, and also evaluates available evidence
for other small ruminants, swine and other animals. The information is
presented from primary production, to the end of processing, providing the
reader with information on the currently available interventions based on the
latest scientific evidence.
This work was undertaken to support the development of guidelines for
the control of STEC in beef, raw milk and cheese produced from raw milk
by the Codex Committee on Food Hygiene (CCFH).
Food
