SHIGA project aims to genetically analyze Escherichia coli strains capable of producing Shiga toxin (STEC). These toxins pose a significant public health risk, as they can be transmitted through food, particularly cheeses made from raw milk. STEC infections can lead to severe conditions such as hemorrhagic colitis and hemolytic uremic syndrome (HUS), with potentially serious consequences. Previous studies have demonstrated that these bacteria can survive cheese production processes, and, in some cases, even pasteurized products may become contaminated due to cross-contamination.

This project underscores the need for early detection and control strategies for STEC. To achieve this, preventive measures will be implemented, and more effective detection methods for STEC in dairy products will be developed. Additionally, valuable data will be provided to improve hygiene protocols for dairy producers and update health regulations.

During the first year, the project will focus on whole genome sequencing (WGS) of STEC strains and bioinformatics analyses to identify toxin-production-related genes and understand their functions. Based on the results, the implications of these bacteria in the Basque Country’s food chain will be assessed. Furthermore, an innovative detection method applicable to dairy producers will be developed to enhance product safety and quality control.

• Leartiker Dairy Centre
• ELIKA - Food Safety Committee

• Different Escherichia coli strains with potential food safety risks will be analyzed.
• In addition to already sequenced strains, selected and newly isolated strains from milk will be sequenced using WGS.
• Genes responsible for toxin production will be identified.
• A detection method applicable to milk producers will be developed.