1. Background. Taxonomy of E. coli. Illnesses caused by E. coli. Sources of E. coli -- 2. Outbreaks: causes and lessons to be learnt. Cooked 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. 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 O157 and other VTEC -- 5. Industry action and reaction. Legislation and standards. Guidelines. Specifications. Monitoring for E. coli and E. coli O157 -- 6. Test methods. Conventional methods. Alternative methods
Other methods -- 7. The future
Notes
PRIORITY 2
Bibliography
Includes bibliographical (pages [181]-191) and index
