The control strategies for E. coli O157:H7 in food processing at the physical, chemical and biological levels
In recent years, the infectious diseases caused by pathogenic microorganisms have become one of the most prominent public health issues, which seriously endangers people’s lives and leads to significant economic losses. Studies have shown that the Shiga toxin produced by Escherichia coli O157:H7 (E....
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Frontiers Media S.A.
2025-06-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1598090/full |
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| author | Chenggong Xu Zhongxiang Xin Ruishen Yu Jiaxin Li Wenjia Dan Jiangkun Dai |
| author_facet | Chenggong Xu Zhongxiang Xin Ruishen Yu Jiaxin Li Wenjia Dan Jiangkun Dai |
| author_sort | Chenggong Xu |
| collection | DOAJ |
| description | In recent years, the infectious diseases caused by pathogenic microorganisms have become one of the most prominent public health issues, which seriously endangers people’s lives and leads to significant economic losses. Studies have shown that the Shiga toxin produced by Escherichia coli O157:H7 (E. coli O157:H7) can cause severe diseases, such as hemorrhagic colitis, diarrhea, hemolytic uremic syndrome, etc. For the purpose of improving people’s health level and quality of life, it is quite important and necessary to further deepen the research on the antibacterial methods for pathogenic bacteria. In this work, we mainly summarized the control strategies for E. coli O157:H7 in food processing from the physical, chemical and biological levels, and summarized their own antibacterial mechanisms as well as the advantages and weaknesses. In general, physical methods are effective in eliminating E. coli O157:H7, but some are costly, complex, and may compromise food quality. Chemical methods, such as acidic preservatives and chlorine-based disinfectants, can also pose health risks with long-term and excessive use. In contrast, biological methods, although somewhat expensive, tend to provide safer and more environmentally friendly approaches with effective antimicrobial effects. |
| format | Article |
| id | doaj-art-71d2566f4f524dd8a59dbf810337c6be |
| institution | OA Journals |
| issn | 1664-302X |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj-art-71d2566f4f524dd8a59dbf810337c6be2025-08-20T02:02:54ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2025-06-011610.3389/fmicb.2025.15980901598090The control strategies for E. coli O157:H7 in food processing at the physical, chemical and biological levelsChenggong Xu0Zhongxiang Xin1Ruishen Yu2Jiaxin Li3Wenjia Dan4Jiangkun Dai5School of Life Science and Technology, Shandong Second Medical University, Weifang, ChinaDepartment of Orthopedics, Affiliated Hospital of Shandong Second Medical University, Weifang, ChinaSchool of Life Science and Technology, Shandong Second Medical University, Weifang, ChinaSchool of Life Science and Technology, Shandong Second Medical University, Weifang, ChinaSchool of Life Science and Technology, Shandong Second Medical University, Weifang, ChinaSchool of Life Science and Technology, Shandong Second Medical University, Weifang, ChinaIn recent years, the infectious diseases caused by pathogenic microorganisms have become one of the most prominent public health issues, which seriously endangers people’s lives and leads to significant economic losses. Studies have shown that the Shiga toxin produced by Escherichia coli O157:H7 (E. coli O157:H7) can cause severe diseases, such as hemorrhagic colitis, diarrhea, hemolytic uremic syndrome, etc. For the purpose of improving people’s health level and quality of life, it is quite important and necessary to further deepen the research on the antibacterial methods for pathogenic bacteria. In this work, we mainly summarized the control strategies for E. coli O157:H7 in food processing from the physical, chemical and biological levels, and summarized their own antibacterial mechanisms as well as the advantages and weaknesses. In general, physical methods are effective in eliminating E. coli O157:H7, but some are costly, complex, and may compromise food quality. Chemical methods, such as acidic preservatives and chlorine-based disinfectants, can also pose health risks with long-term and excessive use. In contrast, biological methods, although somewhat expensive, tend to provide safer and more environmentally friendly approaches with effective antimicrobial effects.https://www.frontiersin.org/articles/10.3389/fmicb.2025.1598090/fullE. coli O157:H7control strategiesfood processinginfectious diseasesfood safety and health |
| spellingShingle | Chenggong Xu Zhongxiang Xin Ruishen Yu Jiaxin Li Wenjia Dan Jiangkun Dai The control strategies for E. coli O157:H7 in food processing at the physical, chemical and biological levels Frontiers in Microbiology E. coli O157:H7 control strategies food processing infectious diseases food safety and health |
| title | The control strategies for E. coli O157:H7 in food processing at the physical, chemical and biological levels |
| title_full | The control strategies for E. coli O157:H7 in food processing at the physical, chemical and biological levels |
| title_fullStr | The control strategies for E. coli O157:H7 in food processing at the physical, chemical and biological levels |
| title_full_unstemmed | The control strategies for E. coli O157:H7 in food processing at the physical, chemical and biological levels |
| title_short | The control strategies for E. coli O157:H7 in food processing at the physical, chemical and biological levels |
| title_sort | control strategies for e coli o157 h7 in food processing at the physical chemical and biological levels |
| topic | E. coli O157:H7 control strategies food processing infectious diseases food safety and health |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1598090/full |
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