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Osaka, Japan – A recent study conducted by an Egypt-Japan research team has revealed a significant prevalence of Escherichia coli (E. coli) in dairy products from Egypt, raising concerns over food safety. The study, led by researchers from Osaka Metropolitan University, found that more than 25% of milk and dairy product samples contained E. coli, with some products exhibiting alarmingly high contamination rates.
The findings, published in the International Dairy Journal, were based on an analysis of 210 samples of raw milk, cheese, and yogurt. Raw buffalo milk showed the highest contamination rate at 68%, while the lowest rate of 7.5% was found in rayeb, a type of fermented milk. The study suggests that the widespread consumption of raw milk, rather than pasteurized alternatives, along with inconsistent hygiene practices in small-scale dairies and markets, may contribute to the high contamination levels.
Global Implications of Foodborne Pathogens
Despite being a long-standing concern in food safety, E. coli outbreaks continue to impact countries worldwide, including those with stringent hygiene regulations. A striking revelation from this study was the discovery of a particular E. coli strain isolated from Egyptian dairy samples in 2018, which closely matched the strain responsible for a food poisoning outbreak in Japan’s Toyama Prefecture in 2021. That outbreak led to more than 1,800 children across 25 schools falling ill due to contaminated milk.
A New Pathogen of Concern
Professor Shinji Yamasaki from the Graduate School of Veterinary Science at Osaka Metropolitan University, who also serves as a key researcher at the Osaka International Research Center for Infectious Diseases, emphasized the significance of the findings.
“The E. coli discovered in this study has attracted attention as a new pathogenic E. coli that does not fall into any existing category,” Yamasaki explained. “As we continue to investigate its properties, we aim to contribute to the development of effective treatment and prevention strategies.”
Moving Toward Safer Dairy Consumption
The study underscores the need for improved hygiene practices in dairy production and stricter regulatory oversight to mitigate the risks of foodborne illnesses. Pasteurization remains a critical measure to prevent bacterial contamination, particularly in regions where raw dairy consumption is prevalent.
Consumers are urged to prioritize properly processed dairy products to minimize health risks. The researchers hope that their findings will prompt policymakers to strengthen food safety protocols and promote awareness regarding the dangers of consuming unpasteurized dairy.
Disclaimer: This article is based on research findings published in the International Dairy Journal and aims to inform the public about food safety concerns. The study’s conclusions are subject to further scientific validation, and consumers are advised to follow local food safety guidelines.
