P17 | Presence of <i>Escherichia coli</i> STEC in products of animal origin: analysis of iRASFF notifications from 2020 to 2025

Purpose. STEC Escherichia coli are found predominantly in the intestines of domestic ruminants. Humans can become infected thru contact with infected animals, the environment, or people, or by ingesting contaminated water and food. The infection causes a picture of hemorrhagic enteritis and, in susceptible individuals, namely children, the elderly, and immunocompromised people, hemolytic uremic syndrome. In order to identify and characterize the main food sources of exposure to E. coli STEC for consumers, an analysis of notifications available on iRASFF was conducted. Methods. For each of the notifications published from 01/01/2020 to 30/04/2025, the following aspects were analyzed: food matrix, product type, animal species of origin, any serotyping results. The regulatory framework regarding information provided to consumers on labels was then analyzed. Results. Meat products were divided based on the species they belong to: bovine (118), ovine (22), roe deer (7), red deer (3), wild boar (2), pig (2), horse (1), chicken (1). Seven products were attributable to more than one species: bovine and ovine (2), deer and roe deer (1), deer and swine (2), wild boar and swine (2). These belonged to the following categories: carcasses (7), fresh meat (109), minced meat (14), meat preparations (24), meat products (10). The species whose products have been most frequently serotyped are cattle and sheep. The most frequently identified serotypes from the 39 beef products were: O26 (11 products), O103 (10 products), O157 (9 products), O145 (6 products), O91 (4 products), O45 (4 products), O111 (4 products), O104 (3 products). The serotypes found in the 4 ovine meat products were O91 (2 products), O12, O28, O186, and O104 (1 product per serotype). The 69 products in the "Milk and Dairy Products" category were made with milk from: bovine (41), bovine and ovine (2), ovine (3), and goat (24). Sixty-seven were raw milk products (the treatment was not specified for 2 products) and belonged primarily to the following categories: soft cheeses with bloomy rind (22), soft cheeses (16), semi-hard pressed cheeses (12), soft cheeses with washed rind (6), and fresh acid-set cheeses (6). Analysis of 31 out of 69 products revealed the following serotypes: O26 (14), O103 (10), O157 (5), O145 (4). European regulations do not provide for specific labeling to protect vulnerable consumer categories from the risk associated with consuming food contaminated with E. coli STEC. Conclusions. Although consumers are aware of the risks associated with consuming raw or undercooked meat, information on the risks associated with consuming raw milk dairy products appears to be insufficient. This picture highlights the need to implement dedicated risk communication strategies.