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Food Safety Alert: Detection of Escherichia coli in Raw Beef Tartare
On October 9, 2025, a significant food safety incident was reported involving the detection of Escherichia coli producing shiga toxin in raw beef tartare. This incident was identified through the Rapid Alert System for Food and Feed portal (RASFF) and is categorized under control measures due to the potential health risks associated with the consumption of contaminated food products.
The affected product, raw beef tartare, is a popular dish that is often served uncooked. The presence of Escherichia coli, particularly the strain that produces shiga toxin, poses serious health risks, including severe gastrointestinal illness and potential complications. Consumers are advised to avoid consuming raw or undercooked beef products, especially those that have been linked to this contamination.
This incident originated in Italy, highlighting the importance of stringent food safety measures in the processing and handling of raw meat products. It serves as a reminder for both consumers and food service establishments to prioritize food safety practices, including proper cooking temperatures and hygiene standards, to prevent foodborne illnesses.
Authorities are currently investigating the source of contamination and implementing necessary control measures to ensure the safety of food products in the market. Consumers are encouraged to stay informed and report any adverse health effects related to the consumption of affected products.
- Incident: Escherichia coli produttori di tossina shiga stec has been detected in Tartare di scottona.
- Date: 2025-10-09
- Product: Tartare di scottona
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- Origin of issue: Italy
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- Incident Category: Control
- Source: Rapid Alert System for Food and Feed portal (RASFF)
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