Is there a limit in E. coli foods or it is completely banned?

There are limits set by the regulatory authorities for the presence of E. coli in foods, depending on the specific foodstuff. These limits are established to ensure food safety and protect consumers from the potential risks associated with E. coli contamination.

In the United States, the Food Safety and Inspection Service (FSIS) sets regulations and standards for meat and poultry products. The FSIS has established performance standards for E. coli in ground beef and pork products. The performance standard for ground beef, for example, is that no more than 7.5% of samples can test positive for E. coli O157:H7.

The Food and Drug Administration (FDA), on the other hand, oversees the safety of other food products besides meat and poultry. The FDA has established regulations and guidelines for the presence of E. coli in specific foods, such as produce, dairy products, and seafood. These guidelines are designed to minimize the risk of E. coli contamination in food items.

It's important to note that "completely banning" a microorganism like E. coli from foods is not entirely feasible. E. coli is a commonly occurring bacterium that is naturally present in the environment and in the digestive systems of animals. However, implementing stringent food safety measures, including appropriate cooking, handling, and storage practices, can significantly reduce the risk of E. coli contamination and minimize the likelihood of foodborne illnesses.

Therefore, while there may not be a complete ban on E. coli in foods, there are strict regulations and limits in place to ensure that the presence of harmful E. coli strains, particularly disease-causing ones like E. coli O157:H7, remains at acceptable levels and does not pose a health risk to consumers.