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**85**

**Chapter 5**

**Abstract**

methods.

**1. Introduction**

of prevention/protection.

*Gözde Ekici and Emek Dümen*

**Keywords:** *Escherichia coli*, food safety, foodborne diseases

*Escherichia coli* and Food Safety

Foodborne pathogens are evaluated as an important risk factor in terms of public health in developed and developing countries due to their extensiveness all around the world. *Escherichia coli* and other coliform bacteria are important foodborne pathogens*.* Some of the most important sources of contamination for these groups of microorganisms are reported as: areas with unfavorable hygiene, contaminated waste water, meat products, cereal products and vegetables. Total coliform bacteria and *E. coli* count is known to be the indicator of unfavorable hygienic conditions and fecal contamination in foods. Foodborne diseases, however, are a global issue. A joint approach by all countries and related international organizations is a prerequisite for detection and control of foodborne problems that pose a threat to human health and international trade. Despite their complicated biology, epidemiology and analyses, most foodborne diseases are preventable. It is of vital importance for public health that consumers and food producers act in accordance with the principles regarding internationally accepted safety

Microorganism of varying types and numbers can be found on food of animal and plant origin. The types and number of microorganism on food can be changed due to food processing, inappropriate purchasing, storing, preparing, cooking or serving. Increase in the number of these microorganisms due to the abovementioned changes may lead to spoiling of the food, causing a pathogenic effect on humans. The most important of foodborne pathogenic bacteria is *Escherichia coli*. It is transmitted through fecal or oral route and it should, under no circumstances, be present in any food. The most prominent symptom caused by this microorganism is its diarrheagenic effect. Moreover, it is known to cause sepsis, meningitis and many enteric diseases. Inability to ensure food safety is one of the biggest food-related problems. Food safety means ensuring necessary hygienic conditions and taking protective safety precautions for a healthy and safe food production throughout all processes from obtaining raw materials to production, transportation, storage, distribution and consumption of food. This section will focus on the pathogenic characteristics of food contaminated with *E. coli*, food contamination cases, current food safety approaches and methods
