Role of HACCP to Prevent Escherichia Coli (EHEC) Infection | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

Role of HACCP in Preventing E. coli (EHEC) Infection

• Hazard Analysis and Critical Control Point (HACCP) system is a highly effective method for systematically developing safety protocols to reduce the risk of enteric infections through dairy products.
• When creating and implementing HACCP plans to detect E. coli O₁₅₇:H in milk and milk products, direct microbiological testing for the pathogen may not be very useful. In such cases, verification through microbiological analysis would rely on using an appropriate indicator organism like Coxiella burnetii to assess how well a process controls factors associated with the risk of E. coli O₁₅₇:H contamination.
• The most optimal approach involves including a step that can eliminate the pathogen, reducing critical control points to ensure the effectiveness of that step and prevent subsequent cross-contamination.
• HACCP plans must focus on including steps that kill pathogens to simplify the process and prioritize risk elimination over reduction.

Implementation of HACCP at Dairy Plants

• Staphylococcus aureus and E. coli are considered critical organisms in HACCP implementation at dairy plants, with E. coli being commonly tested due to its prevalence.
• E. coli O₁₅₇:H poses a significant risk in dairy products, necessitating a thorough assessment of critical control points during the manufacturing of milk and its derivatives.
• The goal of HACCP is to ensure that E. coli O₁₅₇:H does not reach consumers, as even a small number of organisms can cause infections.

Role of Dairy Industry in Implementing HACCP

• The dairy industry plays a crucial role in implementing HACCP to prevent the consumption of milk products contaminated with verotoxin-producing organisms like E. coli O₁₅₇:H (EHEC) strains.
• HACCP's primary focus should be on product safety, distinct from considerations like product quality or economic issues.