Escherichia coli in flour and dough - What is important for enjoyment without remorse?
FAQ from 15 January 2024
Escherichia (E.) coli are bacteria that occur naturally in the intestines of animals and humans. If E. coli are detected in food, they are considered an important indicator of faecal contamination. Certain E. coli can cause serious illnesses in animals and humans as they produce toxins. The bacteria can enter the environment and various animal and plant foods via faeces. Direct transmission between animals and humans and from human to human is also possible.
Of particular importance for humans are E. coli that produce shiga toxins. These are abbreviated as STEC. STEC that cause serious illness in humans are known as enterohaemorrhagic E. coli (EHEC).
In recent years, official food monitoring in Germany has repeatedly detected STEC in flour, baking mixes and dough samples. Since 2009, several infections have occurred in the USA and Canada that could be traced back to dough or flour contaminated with these bacteria. In some cases, serious illnesses occurred. In France, food-borne EHEC illnesses and two deaths were linked to frozen pizza dough.
Consumers can protect themselves from infection with STEC/EHEC by observing the rules of kitchen hygiene and not consuming unbaked bread, cake, pizza and biscuit dough.