Not all laboratories in Russia can analyze their products for the presence of the most dangerous E. coli – Escherichia coli O157, head of the hygiene laboratory for the production of microbiology of the Federal Scientific Center for Food Systems, named after him. VM Gorbatova, Doctor of Technical Sciences Yulia Yushina.
“All microbiology laboratories are permitted to work with certain microorganisms (depending on their degree of danger). Most laboratories that analyze food products are licensed for pathogenicity groups 3 and 4 (less dangerous). coli O157 is in the 2nd pathogenicity group due to the Shiga toxin it produces. To work with it, you need laboratories of a completely different level in the country, much smaller than those that can work with groups 3 and 4. This is essentially Rospotrebnadzor, part of Rosselkhoznadzor laboratories,” Yushina explained.
According to the microbiologist, we do not have a wide-ranging assessment of these microbes – although there is demand, there is neither a standard nor the ability to analyze it. Usually, this pathogen is found only in exported products, but this strain can also be found in a wide variety of domestic ready-to-eat products.
“The approach to the ready-made consumption group (ready-made products) abroad is very serious. Such foods (lettuce, beef, sprouts, etc.) are tested worldwide for the presence of E. coli O157. We don’t have this. At one time, the Institute of Nutrition developed documents on Shiga toxins, but it was not included in the standard technical regulations,” added the expert.
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”.