Red meat is a significant source of human nutrition, and the red meat industry contributes to
the economy of nations. Nonetheless, there is a widespread global concern about public …

This review surveys the literature on carriage and transmission of enterohemorrhagic
Escherichia coli (EHEC) O157: H7 in the context of virulence factors and sampling/culture …

First published in 1958, Diseases of Swine, Tenth Edition is a fully revised and updated
version of this classic reference. Now published in association with the American …

In combination with other strategies, hyperosmolarity and desiccation are frequently used by
the food processing industry as a means to prevent bacterial proliferation, and particularly …

Our investigation focused on foodborne outbreaks related to meat and meat products,
published in peer-reviewed journals in the period 1980–2015. Most of the outbreaks …

Enteropathogenic Escherichia coli are commonly classified pathotypically, by the patterns of
manifestations observed in infection (Table 1). However, these descriptively useful terms …

Shiga toxin (Stx), the main virulence factor of Shiga-toxin-producing E. coli (STEC), was first
discovered in Shigella dysenteriae strains. While several other bacterial species have since …

Abstract Background. Escherichia coli O157: H7 is a Shiga toxin–producing E. coli (STEC)
associated with numerous foodborne outbreaks in the United States and is an important …

Rapid detection of the foodborne pathogen Escherichia coli O157: H7 is of vital importance
for public health worldwide. Among detection methods, reporter phages represent unique …

Shiga toxin-producing Escherichia coli (STEC) strains are food-borne pathogens that are an
important public health concern. STEC infection is associated with severe clinical diseases …