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
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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
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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.
https://www.ifsqn.co...oli/#entry93037