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Training Courses new_hidden >> Microorganism Focus Topics >> Understanding and Managing Shiga Toxin-producing E.coli (STEC) in Food

Understanding and Managing Shiga Toxin-producing E.coli (STEC) in Food

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Course overview

Shiga Toxin-producing E.coli (STEC) are important foodborne pathogens which can cause severe outcomes for those infected.

This online training session focuses on what STEC are, where they are found, why they have caused so much concern, and how they can be controlled.

We will look at the relationships between non-pathogenic E.coli, E.coli O157, and non-O157 STEC.

We will consider the history of STEC illness outbreaks, options for testing, controls in food production, and how effectiveness of controls may be monitored.  

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  • The organisms E.coli, E.coli O157, and STEC
  • Food safety relevance of ‘generic’ E.coli
  • What’s different about STEC
  • Background
  • Illness
  • Where the risks are
  • Case studies
  • Prevalence and trends
  • STEC testing and interpretation of results
  • Factors affecting survival
  • Associated foods
  • Guidance
  • Control measures
  • Monitoring effectiveness of controls
  • Anyone with an interest in food safety management in relation to STEC
  • Technical Managers
  • Quality Managers
  • Technical and Quality Team members
  • Food Safety Specialists
  • Auditors and others looking to refresh or update knowledge

It is recommended that delegates have attended our Introduction to Microbiological Sampling and Testing of Foods course or already have some basic microbiology knowledge through other qualifications such as level 3 HACCP or Food Safety.

Ali Aitchison | Senior Food Safety Consultant | Eurofins Food Testing UK Ltd.

Eurofins Food Safety Training 2026

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