Table of Contents

Escherichia Coli Testing and Analysis of Food

Food Testing & Analysis - Escherichia coli
Food Testing & Analysis – Escherichia coli

Escherichia coli or E. coli for short is named after its discoverer, the German-Austrian Pediatrician Theodor Escherich. Many serotypes of E. coli are present in the human gut at any given time. Production of disease depends on either colonization with a new or previously unrecognized strain, or the acquisition by current colonizing bacteria of a particular pathogenicity factor for attachment to the gut or for toxin production.

The Food Safety and Standards Regulations, 2011, has defined standards for the analysis and testing of food articles for micro-organisms. It is very important that every Food Business Operator (FBO) should get his food articles tested before the product is finally available for sale in the market

Enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC) and enterotoxigenic E. coli (ETEC) can cause diarrhea. E. coli O157:H7 is thought to have acquired enterohemorrhagic genes from Shigella, including the genes for shiga-like toxins. The pathogen is spread by the fecal-oral route, and an infectious dose appears to be only 500 bacteria, meaning that as few as 500 bacteria can cause full-blown disease in a human! EHEC has been found in meat and meat products, in unpasteurized fruit drinks, on fruits and vegetables, and in untreated well water.

Prevention of food contamination by E. coli O157:H7 is essential from the time of production until consumption. Hygiene must be monitored by testing for E. coli at all stages of the process, especially in large slaughterhouses where contact of meat with fecal matter can occur. Fruits and vegetables should be washed thoroughly because disease outbreaks can occur from residues of soil and fertilizer (where the bacteria is present) adhering to the outer surfaces. Caution also is essential at the point of use. For example, avoidance of food contamination by hands and utensils is critical. Utensils used for raw food should not contact cooked food; proper cleaning of cutting boards and utensils minimizes contamination.

We have a professional team of scientists who are experts in testing and identification of foodborne pathogens. We have a comprehensive range of equipment and our testing services include national and international methods and techniques for the identification of E. coli and other microbes.

Our state-of-the-art laboratory has been identified as one of the top 5 laboratories in the country, and is accredited by NABL, FSSAI, BIS, CDSCO, ISM&H, APEDA, EIC/EIA, and AGMARK.

Please contact us today using the quick query form on the right or by calling us now on +91-11-45754575 to get your food samples tested for E. coli.

Leave a Reply

Enter the Captcha