Innovative Strategies for Preventing Escherichia Coli Contamination: Challenges and Recent Advances in Food Safety

Escherichia coli (E. coli) is a major foodborne pathogen, contributing to widespread health concerns and numerous foodborne illness incidents globally. This review examines the emergence and impact of pathogenic E. coli strains, particularly Shiga toxin-producing E. coli, which is responsible for severe gastrointestinal diseases, including diarrhea (often bloody), abdominal cramps, and vomiting. In some cases, particularly with strains like E. coli O157:H7, infections can escalate into Hemolytic Uremic Syndrome (HUS), a life-threatening condition characterized by acute renal failure, thrombocytopenia, and hemolytic anemia. Key sources of contamination, such as meat, dairy, and fresh produce, are analyzed, considering how improper handling, cross-contamination, and inadequate temperature control contribute to the spread of this pathogen. Prevention strategies, including thermal and non-thermal treatments, antibiotics, bacteriocins, essential oils, and bacteriophages, are discussed. Additionally, the growing challenge of Antimicrobial Resistance (AMR) in E. coli strains is considered, as well as the need for alternative therapeutic approaches. Finally, this review explores advancements in food safety regulations and surveillance systems, emphasizing the importance of harmonized testing methods to minimize risks. Based on the evidence given by the scientific literature, food safety practices need to be innovated to mitigate E. coli contamination, particularly to prevent severe health outcomes such as HUS.