Detection of generic E. coli, is used as an indicator organism of faecal contamination in potable water and food production , while detection of specific types of pathogenic E.coli, such as STEC, are important to assure a safe agri-food supply . It is also a regulatory requirement for certain foods in some countries, and/or may be required for export market access, e.g., such as red meat entering the USA (USDA, 2020). The Regulation (EC) No 2073/2005 sets the microbiological criteria for certain microorganisms, including general E. coli and STEC, along with the rules for compliance in the food industry. The acceptable limit for E. coli varies based on the food category, for instance the maximum for shellfish is 10 Colony Forming Unit (CFU)/g, for butter and cream made from unpasteurised milk it is 100 CFU/mL, and for minced meat it is 500 CFU/mL. The microbial criteria for STEC are only set for sprouts and they require its absence in 25 g of the product during its whole shelf life. In addition, based on the WHO guidelines for drinking water, no E. coli should be detected in 100 mL of water intended for drinking to consider it safe . Thus, such strict bacteria requirements illustrate the need for a highly sensitive (1-100 CFU/mL) and rapid detection methods which could be applied at each step of food production, to allow for early detection of pathogens in the agri-food chain.