Contamination of plant and animal products with Escherichia coli: implications for public health and food safety

Abstract

Food contamination with Escherichia coli is one of the most important public health problems worldwide, being associated with multiple outbreaks of foodborne infections. Although E. coli is a commensal bacterium of the intestinal tract, certain pathogenic strains – such as enterohaemorrhagic (EHEC), enterotoxigenic (ETEC), enteropathogenic (EPEC) or enteroaggregative (EAEC) – can cause severe diseases in humans, including hemorrhagic colitis and hemolytic uremic syndrome (HUS) (Kaper et al., 2004; Pennington, 2010). Plant products, especially those consumed raw (lettuce, spinach, sprouts), but also those of animal origin, such as beef, raw milk, and unpasteurized derivatives, are major vehicles for the transmission of these pathogens. Contamination can occur both at the primary production stage (through irrigation water, organic fertilizers, or animal hygiene) and along the food chain (in slaughterhouses, processing and handling units). The objective of this article is to carry out a comparative analysis of the sources and mechanisms of contamination with toxigenic E. coli in plant and animal products, to highlight the risks to public health, and to present current and emerging prevention and control strategies, in line with the “One Health” principle.