Food safety remains a critical issue worldwide, with recent findings highlighting the prevalence of harmful bacteria in dairy products. A collaborative research effort between Osaka Metropolitan University and Egyptian institutions has uncovered alarming rates of E. coli contamination in popular milk and dairy items in Egypt. The study analyzed 210 samples of raw milk, cheese, and yogurt, revealing that over one-quarter contained E. coli. This discovery underscores the ongoing risks associated with foodborne illnesses, even in countries known for stringent hygiene standards.

The investigation delved into various types of dairy products, uncovering significant variations in contamination levels. Raw buffalo milk exhibited the highest rate of E. coli presence at 68%, while rayeb, a form of fermented milk, showed the lowest at 7.5%. These discrepancies can be attributed to consumer preferences for unpasteurized milk and inconsistent sanitary practices at small-scale dairies and markets. The researchers noted that these conditions contribute to the higher incidence of contamination.

Furthermore, the study identified an E. coli strain isolated from Egyptian samples in 2018 that shares characteristics with the strain responsible for a major food poisoning outbreak in Japan's Toyama Prefecture in 2021. This outbreak affected more than 1,800 children across 25 schools, underscoring the global reach of such pathogens. The newly discovered E. coli strain does not fit into any existing categories, drawing attention as a potential new pathogenic variant.

As research progresses, experts hope to gain deeper insights into the properties of this novel E. coli strain. Understanding its behavior will be crucial for developing effective treatment and prevention strategies. Professor Shinji Yamasaki from Osaka University's Graduate School of Veterinary Science emphasized the importance of this work, expressing optimism that it will pave the way for enhanced public health measures. The findings serve as a reminder that vigilance in food safety is essential, regardless of geographic location or perceived hygiene standards.