I spotted another development in the science around E.coli O157 in the news last week. As part of an EU project, researchers have found that E.coli O157 has an advantage over other bacteria because it is able to metabolise different food sources.
Genetic analysis has shown that O157 is able to get nitrogen from ethanolamine – a chemical present in the guts of cows. The gut is a competitive environment for bacteria to survive in and, because only O157 is able to utilise ethanolamine, it gives it a distinct advantage over other bugs.
The researchers hope that these new findings will allow for the selection of feed and probiotics that will eliminate ethanolamine in cows’ intestines, which would provide a means of reducing the spread of E. coli O157. I will be interested to find out how this work develops into practical interventions for tackling this pathogen at farm level and its subsequent impact on foodborne transmission.
This is also a timely finding, as the Financial Times reported on Monday that the consumption of raw milk is becoming more popular. The potential for E. coli O157 contamination means the consumption of unpasteurised milk or undercooked meat are risky activities. Therefore, if we can protect people by tackling bacteria at the source, and remove the fuel that feeds the fire, that’s fantastic.