E. Coli A Practical Approach to the Organism

This series of ten books covers specific organisms of concern to public health and their means of monitoring and control. Each title draws heavily on real-life situations highlighting lessons to be learned when things have gone

Chris Bell is a Consultant Microbiologist. Alec Kyriakides is the Company Microbiologist of Sainsbury Supermarkets Ltd.

Foreword

vii

1 Background

1

(14)

Introduction

1

(1)

Taxonomy of E. coli

2

(3)

Illnesses caused by E. coli

5

(6)

Sources of E. coli

11

(4)

2 Outbreaks: causes and lessons to be learnt

15

(29)

Introduction

15

(1)

Cooked meat products: Scotland

16

(3)

Mettwurst: Australia

19

(6)

Unpasteurized apple juice: USA and Canada

25

(3)

Pasteurized milk: Scotland

28

(3)

Soft ripened French cheese: USA

31

(4)

Beefburgers: USA

35

(4)

Sprouting vegetables: USA and Japan

39

(5)

3 Factors affecting the growth and survival of E. coli

44

(8)

General

44

(1)

Temperature

45

(2)

pH, water activity and other factors

47

(5)

4 Industry focus: control of E. coli

52

(99)

Introduction

52

(9)

Raw fermented and dry-cured meat products

61

(14)

Raw-milk mould-ripened soft cheese

75

(17)

Fresh-pressed fruit juices

92

(9)

Cooked meat products

101

(13)

Raw comminuted meat products: beefburgers

114

(15)

Ready-to-eat salads and vegetables and sprouted salad vegetables

129

(12)

Generic control of E. coli O157 and other VTEC

141

(10)

5 Industry action and reaction

151

(12)

Introduction

151

(1)

Legislation and standards

152

(4)

Guidelines

156

(1)

Specifications

157

(1)

Monitoring for E. coli and E. coli O157

158

(5)

6 Test methods

163

(14)

Conventional methods

163

(9)

Alternative methods

172

(2)

Other methods

174

(3)

7 The future

177

(2)

Glossary of terms

179

(2)

References

181

(12)

Index

193

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E. Coli A Practical Approach to the Organism and its Control in Foods

Summary

Author Biography

Table of Contents

Supplemental Materials