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

1. Background.

Introduction.

Taxonomy of E. coli.

Illnesses caused by E. coli.

Sources of E. Coli..

2. Outbreaks: causes and lessons to be learnt.

Introduction.

Coked meat products: Scotland.

Mettwurst: Australia.

Unpasteurized apple juice: USA and Canada.

Pasteurized milk: Scotland.

Soft ripened French cheese: USA.

Beefburgers: USA.

Sprouting vegetables: USA and Japan..

3. Factors affecting the growth and survival of E. coli.

General.

Temperature.

pH, water activity and other factors..

4. Industry focus: control of E. coli.

Introduction.

Raw fermented and dry-cured meat products.

Raw-milk mould-ripened soft cheese.

Fresh-pressed fruit juices.

Cooked meat products.

Raw comminuted meat products: Beefburgers.

Ready-to-eat salads and vegetables and sprouted.

salad vegetables.

Generic control of E. coli 0157 and other VTEC..

5, Industry action and reaction.

Introduction.

Legislation and standards.

Guidelines.

Specifications.

Monitoring for E. coli and E.coli 0157.

6. Test methods.

Conventional methods.

Alternative methods.

Other methods..

7. The future.

Glossary of terms.

References.

Index.