strain
A subtype of a microbe defined by its genetic make-up; for example, in the case of Escherichia coli O157, the 'O157' part of the name refers to the strain
In food safety, a strain is a specific variant or type of a microorganism, such as a bacterium, virus, or yeast, within a species. Different strains of the same species can have different properties: some may be harmless, while others can cause disease, produce toxins, or carry antimicrobial resistance.
EFSA uses strain information to assess food safety risks by identifying which strains are present in food, animals, or the environment. Studying strains helps EFSA track the spread of pathogens, investigate outbreaks, evaluate the effectiveness of control measures, and monitor antimicrobial resistance. This detailed knowledge allows EFSA to provide accurate scientific advice to protect public health.