A recent study led by Osaka Metropolitan University, Japan, has revealed alarming levels of E. coli contamination in dairy products across Egypt. The research found that over 25% of milk and dairy samples tested positive, raising concerns about food safety and public health risks.
A new study by Osaka Metropolitan University, Japan, has uncovered widespread E. coli contamination in Egypt’s dairy industry, with over 25% of milk and dairy product samples testing positive. The findings raise significant public health concerns, particularly due to the consumption of raw and unpasteurized dairy products in the country.
The research, conducted in collaboration with Egyptian and Japanese experts, analyzed 210 samples of raw milk, cheese, and yogurt. Alarmingly, 26.2% of these samples contained E. coli, with raw buffalo milk showing the highest contamination rate at 68%, while rayeb, a fermented milk product, had the lowest at 7.5%.
Public Health Concerns and Global Implications
The study suggests that poor hygiene standards in small-scale dairies and markets contribute to these contamination levels. Egypt’s preference for raw dairy products over pasteurized alternatives further exacerbates the risk. However, foodborne illnesses are not exclusive to Egypt—similar outbreaks have occurred in highly regulated countries, including Japan.
One particularly concerning finding was the discovery of an E. coli strain in Egyptian dairy products that shares characteristics with the bacteria responsible for a 2021 food poisoning outbreak in Toyama Prefecture, Japan. That incident affected over 1,800 schoolchildren who consumed contaminated milk.
The E. coli strain identified in this study has drawn attention as a potentially new pathogen that does not fit into existing classifications. Further research is needed to develop effective treatment and prevention methods.”
Professor Shinji Yamasaki of Osaka Metropolitan University’s Graduate School of Veterinary Science
Strengthening Food Safety Measures
The study underscores the urgent need for improved dairy safety regulations in Egypt. Experts recommend increasing the availability and promotion of pasteurized dairy products while implementing stricter hygiene standards at production facilities and local markets.
The findings highlight a broader global issue—food safety remains a challenge even in highly developed nations. Researchers hope this study will lead to further investigations and policy changes to mitigate the risks associated with dairy consumption.
