Prevalence, identification of virulence genes, and antibiotic resistance properties of Shiga-toxin producing Escherichia coli (STEC) strains isolated from ice cream and juice in sales centers

These findings emphasize the public health risks associated with STEC contamination in food products and the need for stricter food safety measures and antibiotic stewardship programs. These findings highlight the public health risks of STEC contamination in food products, particularly traditional ice cream and juice. Localized studies are essential to understand specific risks and inform targeted interventions. Strategies such as improved hygiene practices, stringent food safety regulations, and effective antibiotic stewardship programs are critical to mitigating the threat posed by STEC in food products.