Differences in survival of Escherichia coli O157:H7 under various conditions that re-enact the cooking of lunches implicated in an outbreak of haemorrhagic diarrhoea

Epidemiology and Infection

Volumn 133, Issue 6, 2005, Pages 1043-1048

  Hara Kudo, Y ^a   Watanabe, H ^b   Konuma, H ^c  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

^b NATIONAL INSTITUTE OF INFECTIOUS DISEASES   (Japan)

^c TOKAI UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; HYDROCHLORIC ACID; SODIUM CHLORIDE;

ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; CATERING SERVICE; COOKED FOOD; COOKING; DIARRHEA; DISINFECTION; ENTEROBACTER INFECTION; EPIDEMIC; ESCHERICHIA COLI O157; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD SAFETY; HEAT TREATMENT; HUMAN; INFECTION CONTROL; NONHUMAN; PH MEASUREMENT; SCHOOL HEALTH SERVICE;

DIARRHEA; DISEASE OUTBREAKS; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HEAT; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; SODIUM CHLORIDE; TEMPERATURE; TIME FACTORS;

EID: 28244435198     PISSN: 09502688     EISSN: 14694409     Source Type: Journal    
DOI: 10.1017/S0950268805004589     Document Type: Article

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