A multi-agency incident management team (IMT) chaired by Health Protection Scotland has been investigating the incident and has linked the outbreak to a type of blue cheese produced in Scotland.
Those infected developed symptoms between 2 and 15 July 2016 and 11 had to be treated in hospital. The IMT is now working on a final report which may take up to six months to publish.
Health Protection Scotland said: "Epidemiological investigations identified Dunsyre Blue cheese as the most likely cause of the outbreak. Despite extensive investigation, including looking for other possible food sources, no other link to a majority of cases could be established."
Errington Cheese, who makes Dunsyre Blue has denied that its cheese is responsible and claim that all their testing covering a period from March to August was negative for E.coli O157.
E.coli bacteria can be transmitted after handling animals, from loose soil around vegetables and salads and in undercooked meat. Consumers and health food workers must take care to observe strict standards of personal hygiene when handling raw food to avoid transmitting E.coli. Children who visit animal petting farms must be made to wash their hands after touching animals.
Food safety lawyer, Michelle Victor from law firm Leigh Day, said: “This case demonstrates the potentially fatal consequences of E.coli O157 infection and emphasises the need for stringent controls around the manufacture of food. It is crucial that the final report is published as soon as possible and clearly identifies any lessons to be learned to ensure that this does not happen again and that businesses are doing everything they can to prevent such outbreaks.”