Book

Food safety continues to be challenged by the emergence and persistence of highly virulent foodborne pathogens, among which Shiga toxin-producing Escherichia coli (STEC) represents a critical global concern. This comprehensive reference provides an in-depth examination of STEC, integrating fundamental microbiology with advanced insights into pathogenicity, epidemiology, and risk management in modern food systems. The book explores the diversity of STEC strains, including clinically significant serotypes such as E. coli O157:H7 and non-O157 variants, highlighting their genetic characteristics and evolutionary dynamics. Central to this discussion is the role of Shiga toxins (Stx1 and Stx2), their mechanisms of action, and their association with severe clinical outcomes, including hemorrhagic colitis and hemolytic uremic syndrome (HUS). Emphasis is placed on contamination pathways across the food chain, particularly in high-risk commodities such as beef, raw milk, and fresh produce. The text examines how STEC persists in animal reservoirs and enters food systems, supported by real-world outbreak case studies and epidemiological analyses that illustrate transmission dynamics and risk factors. Advanced detection and surveillance methods are comprehensively covered, including culture-based techniques, immunoassays, PCR, and whole genome sequencing, reflecting current best practices in food safety monitoring. The book also addresses antimicrobial resistance trends and the challenges they pose for both clinical treatment and public health interventions. Bridging science and application, this volume outlines evidence-based prevention and control strategies grounded in HACCP principles, hygiene practices, and regulatory frameworks at national and international levels. It provides actionable guidance for minimizing contamination risks and improving food safety governance.