Attributing illness caused by Shiga toxin-producing Escherichia coli (STEC) to specific foods: report

Overview

Shiga toxin-producing Escherichia coli (STEC) infections are a substantial health issue worldwide. Circa 2010, foodborne STEC caused > 1 million human illnesses, 128 deaths, and ~ 13,000 Disability Adjusted Life Years (DALYs).

To appropriately target interventions to prevent STEC infections transmitted through food, it is important to determine the specific types of foods leading to these illnesses. This report conducted an analysis of data from STEC foodborne outbreak investigations reported globally, and a systematic review and meta-analysis of case-control studies of sporadic STEC infections published for all dates and locations.

This work was undertaken in response to a request from the Codex Alimentarius Commission to support the development of the international standards on foodborne STEC. The advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control this hazard.