E.coli or E.coli O157 strain for testing wheat flour
Hi, what should be tested in flour - E.coli or E.coli O157 strain? What is the difference and what is the limit for wheat flour? Br, Solvita:)
https://www.cdc.gov/...ntestinal tract.
0157 is NOT the only pathogenic strain
https://www.ncbi.nlm...les/PMC6395439/
Legal limits will depend on the country(ies) you're selling too
Hi, what should be tested in flour - E.coli or E.coli O157 strain? What is the difference and what is the limit for wheat flour? Br, Solvita:)
So what is the specification ?
As per link in Post 2, the species E.coli exhibits a large number of strains.
The result of the standard E.coli test procedure estimates a so-called Generic E.coli "group/biotypes" typically referred to textually as "E.coli". Most strains in this group are typically harmless although their detection in food is utilised as an indicator of fecal contamination/General Hygiene. However, the Generic group may also include a few pathogenic strains, eg E.coli O157, which are usually estimated by alternative procedures.
A more detailed discussion of above is attached -
Generic-Pathogenic E.coli.pdf 131.81KB 10 downloads
Limits for Generic E.coli vary depending on source. Ideally should be undetected of course. (See example below).
afaik all Pathogenic E.coli strains are classified as zero-tolerant.
The enclosed example suggests one possible answer to yr OP query could be Yes/No. Other permutations may occur such as illustrated in 2nd link post 2..
flour micro.pdf 87.12KB 11 downloads
PS - the above is a slight simplification inasmuch as some locations (eg Canada/USA) have different interpretations of generic E.coli (eg contains only non-pathogenic strains). The details are summarised in posts 2,8 of the thread linked below however it's a somewhat long and highly twisting Road to navigate.