Escherichia coli is a bacterium used as an indicator of faecal contamination and general hygiene in food production, with certain pathogenic strains, notably Shiga-toxin-producing E. coli, posing serious public health risks.
In trade practice
Routine microbiological testing of finished products, process water and equipment surfaces includes E. coli enumeration as a hygiene indicator. Frozen berry and vegetable specifications commonly include E. coli limits that must be met on a certificate of analysis from an accredited laboratory. Shiga-toxin-producing strains require absence testing and have been linked to outbreaks involving frozen berries and leafy vegetables. Elevated counts on environmental swabs trigger investigation of cleaning procedures and water sources.
In a specification
A frozen fruit or vegetable specification typically states an E. coli limit per gram for the finished product and requires absence of Shiga-toxin-producing E. coli, confirmed by an accredited laboratory certificate accompanying each lot.