E. coli when slaughtering animal carcasses, with cross-contamination from equipment, as well as AIVM Gorbatova, Doctor of Technical Sciences Yulia Yushina.
“I love animals, poultry, fish, etc. when cutting and processing. Contamination with these bacteria occurs and is inevitable. For example, you take a carcass, remove its skin and start making semi-finished products from it. It is clear that what happens in the intestines, what the animal’s own microflora creates, can then be found in the product, ”Yushina explained.
In addition, such microorganisms can be transmitted to food not only from raw materials, but also from equipment and hands of working personnel. In this case, it is customary to talk about “dirty hand disease.”
“Any handcrafted and non-heat-treated food often contains E. coli. For manufacturers, the solution is only careful sanitation and hygiene in the handling of raw materials. For example, when processing fruit and vegetables, they should be thoroughly washed, possibly even with soap. It is necessary to check it. There is no other way, ”Yushina stressed.
Learn more about what E. coli is, whether it’s beneficial, which foods are most contaminated, and how to reduce the risk of infection with dangerous pathogens. report “socialbites.ca”.