Potential cause of Scottish E.coli problem identified

Research published by Food Standards Scotland (FSS) and the Food Standards Agency found that cattle in Scotland had a higher level of E.coli​ O157 - PT21/28, which was known to cause more severe human infection.

A consortium of scientists worked on the report, led by the Roslin Institute, the Moredun Research Institute and Scotland’s Rural College. The study also found the overall prevalence of E.coli ​O157 in cattle is similar across the UK and has remained relatively consistent in Scotland over the last decade.

Reducing human exposure​

The research also trialled a vaccine developed to limit E.coli​ O157 excretion from and transmission between cattle, with results that indicated the vaccine might be effective in reducing human exposure and infection.

However, before a vaccine could be marketed, further work was needed to assess if it was practical to be used on-farm and if it was an effective public health intervention.

FSS head of food protection science and surveillance Dr Jacqui McElhiney said the report was the culmination of a successful international collaboration and was a valuable contribution in reducing the risks of E.coli.​

‘Highest levels of infection’​

“Scotland has historically had the highest levels of E.coli O157 infection in the UK and, despite our best efforts, the number of people affected has remained stubbornly stable,”​ McElhiney added.

“This research has shed some light on the possible reasons for this, and it’s really encouraging to see the progress that has been made in developing a potential vaccine for controlling it.”​

The full version of the report can be found here.​​

Meanwhile, in the autumn, Errington Cheese – the Scottish cheesemaker linked to a fatal outbreak of E.coli O157 in 2016 – made the last of its remaining staff redundant.​​ Sales at the business had dropped in spite of a ruling that cleared the company of breaching hygiene regulations.