Foodborne microbiological risks
Enterohaemorrhagic Escherichia coli (EHEC)
Updated on 28/08/2018
Keywords : Escherichia coli (E.coli), Guide to good hygiene practices (GGHP), Foodborne microbiological risks, Foodborne illness outbreak (FIO), Food hygiene
The bacterium Escherichia coli (E. coli) is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, including enterohaemorrhagic E. coli (EHEC). In humans, EHEC are responsible for various disorders ranging from mild diarrhoea to more severe illnesses such as haemorrhagic diarrhoea or haemolytic-uraemic syndrome, a severe kidney disorder which occurs mainly in young children. Below is a presentation of this bacterium and of the role ANSES has played in understanding and effectivel fighting it.
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Trichinellosis
Updated on 15/01/2018
Keywords : Trichinellosis, Animal diseases, Zoonosis, Foodborne microbiological risks, Animal health
Trichinella spp. is a microscopic parasite of certain monogastric mammals. It lives in the striated skeletal muscle cells of its host animal, causing trichinellosis, an animal disease which can be transmitted to humans. The disease contaminates humans through the consumption of raw or undercooked meat from contaminated animals. ANSES’s Maisons-Alfort Laboratory for Animal Health is the National Reference Laboratory for trichinellosis (NRL for foodborne parasites). As such, it coordinates the network of laboratories in charge of surveillance, develops detection methods and directs research on Trichinella spp. and trichinellosis. ANSES has published a series of opinions and expert assessment documents in order to evaluate the risk associated with Trichinella spp.
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