JDR Vol.6 No.4 pp. 426-434
doi: 10.20965/jdr.2011.p0426


Enterohemorrhagic Escherichia coli - Its Control from a Viewpoint of Food Safety -

Hiroshi Asakura, Yoshika Momose, and Fumiko Kasuga

Division of Biomedical Food Research, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya, Tokyo 158-8501, Japan

January 28, 2011
April 16, 2011
August 1, 2011
enterohemorrhagic Escherichia coli (EHEC), foodborne outbreak, food control
This review focuses on the bacteriological nature and epidemics of enterohemorrhagic Escherichia coli (EHEC), a global scourge, from the viewpoint of food safety. Many human EHEC infections are linked to eating undercooked food and untreated water. We are still struggling to control this pathogen in the food chain, so we discuss current knowledge on sources of infection and EHEC distribution and survival mechanisms in foreign environments including the food matrix. We also introduce ways to effectively prevent food-borne EHEC infection.
Cite this article as:
H. Asakura, Y. Momose, and F. Kasuga, “Enterohemorrhagic Escherichia coli - Its Control from a Viewpoint of Food Safety -,” J. Disaster Res., Vol.6 No.4, pp. 426-434, 2011.
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Last updated on May. 10, 2024