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

Carol A. Phillips (Carol A. Phillips and Neil Roscoe are at the School of Health and Life Science, Nene College of Higher Education, Northampton, UK)
Neil Roscoe (Neil Roscoe are at the School of Health and Life Science, Nene College of Higher Education, Northampton, UK)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 April 1996

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.

Keywords

Citation

Phillips, C. 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

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Publisher

:

MCB UP Ltd

Copyright © 1996, MCB UP Limited

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