A new route of transmission for Escherichia coli: Infection from dry fermented salami

J. Tilden , W. Young, A.-M. McNamara, C. Custer, B. Boesel, M.A. Lambert-Fair, J. Majkowski, D. Vugia, S.B. Werner, J. Hollingsworth and J.G. Morris

American Journal of Public Health, 1996, vol. 86, issue 8, 1142-1145

Abstract: Objectives. This study evaluated the production of dry fermented salami associated with an outbreak of Escherichia coli O157:H7 infection in Washington State and California. Methods. Facility inspections, review of plant monitoring data, food handler interviews, and microbiological testing of salami products were conducted. Results. Production methods complied with federal requirements and industry-developed good manufacturing practices. No evidence suggested that postprocessing contamination occurred. Calculations suggested that the infectious dose was smaller than 50 E. coli O157:H7 bacteria. Conclusions. Dry fermented salami can serve as a vehicle of transmission for O157:H7 strains. Our investigation and prior laboratory studies suggest that E. coli O157:H7 can survive currently accepted processing methods.

Date: 1996
References: Add references at CitEc
Citations: View citations in EconPapers (2)

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:aph:ajpbhl:1996:86:8:1142-1145_1

Access Statistics for this article

American Journal of Public Health is currently edited by Alfredo Morabia

More articles in American Journal of Public Health from American Public Health Association
Bibliographic data for series maintained by Christopher F Baum ().