The Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) work is in response to a request from the Codex Committee on Food Hygiene (CCFH) for information on STEC in food.
STEC produce toxins known as Shiga toxins (Stx) which can cause disease in the gut.
Based on virulence genes and not serotype
The criteria includes five risk levels (highest to lowest) based on virulence gene combinations, which can be used to identify risk management goals for STEC and the testing regimes needed to monitor their achievement.
It is based on evidence of virulence gene profiles and associations with clinical severity.
The expert group concluded serotype of the STEC strain should not be considered a virulence criterion after a scientific review.
Beef, vegetables/fruits, dairy (primarily…
