The number of infections caused by Shigatoxin-producing Escherichia coli (STEC) has increased in recent years. The cause of this increase is unclear, as reported by the RIVM (National Institute for Public Health and the Environment). It is important to note that food producers are required to include STEC in their Hazard Analysis and Critical Control Points (HACCP) analysis and plan, as specified in a policy guideline issued by the NVWA (Netherlands Food and Consumer Product Safety Authority) in 2014. More information about STEC can be read in the MxNS knowledge journal here. Therefore, it is crucial to conduct research about STEC to be able to ensure food safety.
Webinar STEC | Shigatoxine
The implications of this for producers are not always clear. That’s why we are organizing a webinar, where we will address common questions related to STEC:
- What is STEC, and how dangerous is this bacterium?
- How can products be prevented from becoming contaminated with STEC?
- What can be tested in the laboratory, and what should be tested?
Speakers
Manager Sales,
Marketing & Costumer Care
Microbiologist,
Ph.D