– Recently, Maxim Protasov, head of Roskachestvo, told Izvestiya that 40% of the tested rolls contained E. coli. The question arises: should people stop eating rolls?
– The Escherichia coli group includes more than a hundred species. Among them are dangerous strains capable of causing disease, many that are harmless or opportunistic, and some that are beneficial to the gut microbiome. There are even medicines that use nonpathogenic E. coli to help treat dysbiosis. In Russia, the microbiological standards for E. coli are stricter than global averages, with particular focus on the pathogenic strain Escherichia coli O157. This variant can trigger severe foodborne illness because it produces Shiga toxin, which can lead to serious outcomes. The global spotlight on this microbe stems from numerous outbreaks linked to it.
What foods may harbor this strain?
– Any products that do not undergo additional heat treatment pose a risk: hamburgers, freshly pressed juices, certain yogurts and cheeses, and rolls alike. Vegetables and fruits can also carry these bacteria. The only reliable method to eliminate bacteria in food is heat treatment, pasteurization, and similar processes.
– If E. coli O157 is detected in a product, is everyone at risk?
The risk is especially high for young children and the elderly. The incubation period ranges from three to eight days. Symptoms include abdominal cramps and diarrhea, which may be bloody in some cases. In severe instances, hemolytic uremic syndrome can develop, leading to kidney failure and abnormal blood cell counts. This makes E. coli O157 a strain that demands serious attention.
– Is the inspection service searching for a non-dangerous E. coli, or is there more to it?
– The Russian approach emphasizes a thorough microbiological risk assessment. There is not a strict, universal distinction among strains in the current framework. The presence of E. coli as a group does not automatically signal danger; context matters. Factors include hygienic conditions during processing, preparation, and storage, as well as the cleanliness practices of personnel.
– Contamination with E. coli is often described as fecal contamination. How does fecal contamination occur in rolls, and do cooks wash their hands enough?
– The term fecal contamination is outdated. A clearer description is contamination with intestinal microflora. Contamination can arise from animals or their products during slaughter and processing. It can appear in semi-finished goods made from cuts with intestinal flora attached, and it may also be introduced through equipment or staff hands. When such microorganisms are found, it is sometimes linked to the so‑called “dirty hands disease.”
– Will E. coli appear in every hand-made, non-heat-treated food item?
– It is a frequent possibility. For manufacturers, the solution lies in strict sanitation and hygiene throughout raw material handling. Fruits and vegetables should be washed thoroughly, potentially with soap. For dairy products like cheese and milk, controlling raw material input is essential. There is no alternative to this approach.
– If 40% of rolls contain E. coli, is that not acceptable overall?
– Percentages can be misleading and depend on sampling. The larger question concerns how many rolls were tested in total and the methods used. Rolls are multi-component products that have long prompted discussion about how to evaluate sanitary bacteriological indicators such as coliform bacteria. Experts from Nutrition Institute in past decades conducted comprehensive product studies that informed established standards. Today, new products are evaluated using those foundational approaches and microbiological risk criteria.
– It seems that a roll will always have a stick, but should it exceed normal limits?
– Standards vary with the product’s composition. In many countries, the ready-to-eat segment receives rigorous scrutiny to ensure all pathogenic microorganisms are managed effectively. Foods like lettuce, beef, sprouts, and similar items are tested globally for E. coli O157. At the time of writing, such a broad and targeted framework is not uniformly adopted in all countries. Historically, the Institute of Nutrition developed guidelines on Shiga toxins, but they were not incorporated into standard technical regulations. If Roskachestvo’s experts find E. coli O157 in rolls, that would indicate a significant share of market products are pathogenic. That would be a cause for concern.
– Is E. coli O157 analyzed in the country today?
– Testing is typically performed for exported products. Not all laboratories have the capacity to analyze this pathogen. Most microbiology labs are licensed to work with higher-risk organisms, while E. coli O157 falls into a lower pathogenicity category due to the Shiga toxin it produces. Working with it requires facilities with a different level of capability, which are usually part of national agencies like public health and agricultural supervision bodies. Broad-scale assessment of these microbes remains limited, despite clear demand for it.
What other bacteria pose serious health risks?
– Listeria, salmonella, and Campylobacter jejuni are major concerns. European statistics show campylobacteriosis as the leading foodborne infection, often linked to poultry. Campylobacter can be present in raw materials and, if there is cross-contamination during kitchen handling, the risk rises. Proper storage and handling are essential to reduce these risks.
Beyond bacteria, viruses are also a concern for foodborne illness. Noroviruses have caused numerous outbreaks, with leafy greens, various fruits, and shellfish such as oysters acting as sources. Control over noroviruses remains limited in some regions, but research and international collaborations have underscored the need for monitoring and better prevention strategies.
– Which foods are considered potentially dangerous?
– Raw materials intended for processing and products that are ready to eat both carry risks. In production, standard temperatures around 70 C are used to destroy harmful microorganisms. Poultry, meat, and other animal products inherently carry higher risk. A separate cutting board for these items, thorough washing with soap, and strict input controls for raw materials are essential. It is impractical to remove every microorganism from the world, but rigorous hygiene and processing safeguards can significantly reduce risk. (Source attribution: Roskachestvo overview of recent microbiological risk assessments)