Widespread E. coli Contamination Detected in Egyptian Dairy Products, Study Reveals
Cairo/Osaka: A joint research team from Osaka Metropolitan University and Egyptian institutions has uncovered alarming levels of Escherichia coli (E. coli) contamination in Egypt’s dairy products, raising concerns over food safety. The study found that over 25% of tested samples contained the bacteria, with raw buffalo milk showing the highest contamination rate at 68%.
The research, conducted on 210 samples of raw milk, cheese, and yoghurt, revealed that 26.2% tested positive for E. coli. Rayeb, a type of fermented milk, had the lowest contamination rate at 7.5%. Experts suggest that the preference for raw milk over pasteurized alternatives and inconsistent hygiene standards in small dairies and markets may contribute to these findings.
The presence of E. coli in dairy products poses a significant public health risk, as the bacteria can lead to severe foodborne illnesses. While developing nations face higher risks due to inadequate sanitation and food handling practices, foodborne infections remain a global challenge—even in highly developed nations.
Notably, the researchers identified a strain of E. coli in Egypt that shares key characteristics with the one responsible for a mass food poisoning outbreak in Japan’s Toyama Prefecture in 2021. In that incident, contaminated milk sickened more than 1,800 children across 25 schools. The similarity between the strains raises concerns about the potential cross-border spread of foodborne pathogens.
Dr. [Researcher’s Name], a lead scientist on the study, emphasized the importance of stricter regulations and improved hygiene practices in the dairy sector. “Our findings highlight the urgent need for enhanced food safety measures, including increased awareness and better monitoring at production and distribution levels,” he said.
Egypt’s dairy industry plays a crucial role in the country’s food supply, but a lack of widespread pasteurization and inconsistent sanitary conditions at local markets contribute to recurring contamination issues. Consumers are urged to opt for pasteurized dairy products and follow safe food handling practices to mitigate health risks.
Foodborne illnesses continue to pose challenges worldwide, underscoring the necessity for stringent safety protocols. The study serves as a stark reminder that even in the 21st century, food safety remains a pressing concern requiring global cooperation and vigilance.
