{"id":190264,"date":"2026-03-24T14:43:14","date_gmt":"2026-03-24T13:43:14","guid":{"rendered":"https:\/\/www.ainia.com\/?p=190264"},"modified":"2026-04-02T13:26:26","modified_gmt":"2026-04-02T12:26:26","slug":"e-coli-bacteria-in-food-risks-and-control-strategies-in-the-food-industry","status":"publish","type":"post","link":"https:\/\/www.ainia.com\/en\/ainia-news\/e-coli-bacteria-in-food-risks-and-control-strategies-in-the-food-industry\/","title":{"rendered":"E. coli Bacteria in Food: Risks and Control Strategies in the Food Industry"},"content":{"rendered":"
The presence of Escherichia coli in food<\/strong> continues to be one of the main challenges in food safety worldwide. Although many strains are part of the normal intestinal microbiota of humans and animals, certain pathogenic variants are responsible for serious outbreaks associated with meat, dairy and fresh produce products.The increase in outbreaks in recent decades has highlighted the need to apply integrated control strategies<\/strong><\/a>, from primary production to the final consumer, under a risk-based and preventive management approach. In this article, we will look at:\n