Understanding non-0157 STEC associated with cattle and beef carcasses

Click to open fact sheet
The food safety risks associated with E. coli O157:H7 are well established and the beef industry has placed a sustained effort in devising strategies to control it.

E. coli O157 is highly pathogenic due to its ability to produce Shiga toxin, among other virulence factors. In recent years, there is increased awareness that illness can also be caused by other Shiga toxin producing E. coli, collectively referred to as non-O157 STEC. In the U.S., the Top 6 non-O157 STEC have been given the same status as E. coli O157. Canada’s beef processing industry needs to be prepared to implement the appropriate testing and recall measures for these STECs, as the U.S. is Canada’s main beef export market.

Research currently underway and funded by the National Check-off and Canada’s Beef Science Cluster will Continue reading