Survival of Escherichia coli 0157:H7 in ground beef during normal cooking procedures

Abstract

Verocytotoxin‐producing Escherichia coli 0157:H7 is known to cause bloody diarrhoea (haemorrhagic colitis) and, in vulnerable groups, haemorrhagic ureamic syndrome. The majority of outbreaks have been associated with the consumption of ground beef products, and cattle have been identified as an important environmental reservoir of the organism. Investigates the survival of the organism in ground beef products during normal cooking procedures. Finds that in certain products Escherichia coli 0157:H7 is able to remain viable and, therefore, maintain the potential for human pathogenicity.

Citation

Phillips, C.A. and Roscoe, N. (1996), "Survival of Escherichia coli 0157:H7 in ground beef during normal cooking procedures", Nutrition & Food Science, Vol. 96 No. 2, pp. 23-26. https://doi.org/10.1108/00346659610108984