– Lately report Roskachestvo head Maxim Protasov told Izvestiya that 40% of the rolls contained E. coli. Should I stop eating rolls?
— Bacteria of the Escherichia coli group include more than 100 species of microorganisms. Among them are the dangerous ones – that is, they can potentially cause disease – and many non-pathogenic or opportunistic pathogens. On the contrary, there is also E. coli which is beneficial for the microflora. There are even drugs containing Escherichia coli that can be used in case of dysbacteriosis.
In Russia, the standard for bacteria of the Escherichia coli group is more stringent than in Europe and the world. They emphasize a clearly pathogenic species, Escherichia coli O157. This strain can cause severe food poisoning because it produces Shiga toxin, which causes serious foodborne illness. Worldwide attention has focused on this microbe because there have been numerous outbreaks associated with it.
What foods can cause infection with this strain?
– These are all products that do not undergo additional heat treatment: hamburgers, freshly squeezed juices, yogurts, cheeses, the same rolls. Vegetables and fruits can also be the cause of such diseases. The only effective way to kill bacteria in food products is heat treatment, pasteurization, etc.
– If there is Escherichia coli O157 in the product, will it infect anyone?
The risk of such diseases in young children and the elderly is very high. The incubation period lasts three to eight days. Symptoms of the disease: spasms, diarrhea, which in some cases can be bloody. In addition, hemolytic uremic syndrome develops (renal failure and low platelet and red blood cell counts). It has very serious consequences, so serious attention should be paid to this E. coli strain.
– It turns out that our inspection service is trying to find a non-dangerous E. coli, but is that it?
— The Russian approach is based on a more rigorous assessment of microbiological risk. We do not have such a rigorous distinction to strains.
It is believed that if we find mainly E. coli, among them it can be dangerous. This is a multi-factor story that talks about hygienic conditions of food processing, preparation and storage as well as personnel hygiene.
— Contamination with E. coli is considered feces. Where does fecal contamination come from in rolls? Don’t cooks wash their hands that much?
— Fecal contamination is a very old concept. It would be more correct to say contamination with intestinal microflora. 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 is contained in the intestines formed by the microflora of the animal itself can later be found in the product.
However, when we find these microorganisms, we are talking about the so-called “dirty hands disease” again. They can take not only from the raw material, but also from the equipment and the hands of the working personnel.
– Will E. coli be present in every food made by hand and without heat treatment?
Will be there often. For manufacturers, the solution is only careful sanitation and hygiene in the processing of raw materials. For example, when processing fruits and vegetables, they should be thoroughly washed, possibly even with soap. If these are cheese and milk, it is necessary to control the entry of raw materials. There is no other way.
– So, if only 40% of the rolls contain E. coli, that’s not so bad in general, right?
— When it comes to percentages, it’s always about sampling. You need to look at the work itself. How many of these rolls in total were analyzed?
Rolls are a multi-component composite product, there have always been many questions and conversations about them, for example, how to change approaches to evaluate CGB (coliform bacteria)?
In my opinion, studies of Nutrition Institute experts in the 80-90s should be carried out on such new products. A major inspection of the food products was then carried out, these were studied in detail and standards were established. New product types are now evaluated according to these approaches and microbiological risk criteria.
– It would seem that in any roll there will be a stick, but it should not be more than the norm?
– Definitely. There will be different standards depending on what is included in the composition of the product. Abroad, the approach to the ready-made consumption group (ready-made products) is very serious. It is these products that are of increasing interest – they take care of all pathogenic microorganisms that can cause diseases.
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. Now, if Roskachestvo experts analyzed the rolls and said they contained E.coli O157, that would indicate that 40% of the products on the market are pathogenic. Then you should be worried.
— Do we analyze E. Coli-O 157 somewhere in our country?
– Usually only for exported products. Not all laboratories in our country can analyze this pathogen. 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. It is mainly part of the Rospotrebnadzor, Rosselkhoznadzor laboratories. We do not have a large-scale assessment of these microbes – although there is demand, there is neither a standard nor the ability to analyze it.
What other bacteria are there that can cause serious illness?
– Listeria, salmonella and Campylobacter jejuni. If you open European statistics, campylobacteriosis is the number one foodborne infection in humans. In most cases it is associated with poultry products. Often Campylobacter can be found in the raw material itself. If these are all in the kitchen where the chefs are cooking, the chances of cross-contamination are high. Therefore, it is important to store food properly.
In addition to bacteria, there are also viruses that cause food poisoning. This is another issue that we are very interested in. In particular, these are noroviruses – there are many epidemics caused by this pathogen. Quite a few types of food – leafy salads, fruit, a range of shellfish including oysters – can be sources of norovirus. There is no control over noroviruses in our country yet, but we have developed research methods and conducted joint studies with our Serbian colleagues, indicating that such monitoring is necessary.
— What can be infected with potentially dangerous bacteria and viruses?
– Potentially dirty are always raw materials – what we are preparing the product for, and potentially clean – heat-treated raw materials. In production, we have standards of about 70 ° C, which ensures the destruction of harmful microorganisms. Poultry, meat – all animal products carry a fairly high risk for the presence of microorganisms. It is better to have a separate board for them, wash them thoroughly with soap. But it is necessary to understand that it is impossible and not necessary to get rid of all microorganisms in the world.