Using whole genome sequencing (WGS), the U.S. Centers for Disease Control and Prevention were able to link a persistent, drug-resistant strain of Escherichia coli O157:H7 to multiple sources for various foodborne illness outbreaks.

A Purdue University research team has developed a new time-saving assay to detect Escherichia coli O157:H7 in ground beef.

Researchers have introduced a novel, thermal biosensor for real-time detection of Escherichia coli, demonstrating its ability to detect the pathogen in milk without sample preparation. The sensor would be easy to mass produce, and shows potential as a low-cost, rapid tool for onsite microbial indication.

In an after-action review of a 2022 Escherichia coli O157:H7 outbreak linked to ground beef, the U.S. Food and Drug Administration’s Food Safety and Inspection Service (USDA’s FSIS) highlights the importance of improving outreach to food retail stores about best food safety practices for beef that will be ground.

Researchers are exploring the potential of protective bacterial cultures to mitigate the growth of foodborne pathogens that have developed antimicrobial resistance.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced upcoming changes and expansions to its beef sampling and testing programs for Escherichia coli and Salmonella. 

A Center for Produce Safety-funded study is working to characterize the physiological changes that occur in Shiga toxin-producing Escherichia coli O157:H7 (STEC) bacteria that is present on romaine lettuce during postharvest cooling and refrigerated transport to processors, which could affect the pathogen’s virulence and detectability characteristics. The end goal of the research is to develop an easily accessible online tool for industry that identifies practices to mitigate the risks of STEC transmission via romaine lettuce.

The Food and Agriculture Organization of the United Nations (FAO) recently published two reports—one on control measures for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy products, and another reviewing Listeria monocytogenes attribution, characterization, and monitoring in ready-to-eat (RTE) foods.

In this episode of Food Safety Matters, we talk with Michael (Mike) R. Taylor about the regulatory changes that have occurred since the Jack in the Box E. coli outbreak of 1992–1993. He served as Administrator of UDSA’s Food Safety and Inspection Service (FSIS) during a time of great transformation within the agency, and is currently a board member for Stop Foodborne Illness. Mike talks about how his previous work at FDA informed his work at USDA; what it was like to negotiate with industry on new Salmonella and E. coli standards, as well as HACCP regulations; the evolution of food safety culture and the concept of taking accountability for prevention; and the personal impact of the stories of foodborne illness outbreak victims.

In this episode of Food Safety Matters, we speak with prominent foodborne illness attorney Bill Marler about the deadly 1993 E. coli outbreak in ground beef served by Jack in the Box restaurants along the U.S. West Coast. Marler defended Brianne Kiner, the most seriously injured survivor of the outbreak, as well as hundreds of other victims in a class-action lawsuit. The story of this outbreak—which led to regulatory changes by USDA to declare E. coli an illegal adulterant in ground beef—and its ensuing legal and industry battles, is told in the book Poisoned by author Jeff Benedict. As the central figure in Benedict's book, Marler tells his story of the 1993 outbreak, as well as his outlook on the future of food safety legislation in the U.S.