1991
DOI: 10.1093/infdis/164.2.338
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An Outbreak of Escherichia coli 0157:H7 Colitis Associated with Consumption of Precooked Meat Patties

Abstract: An outbreak of Escherichia coli O157:H7 hemorrhagic colitis at a Minnesota junior high school in October 1988 comprised 32 cases among 1562 students (attack rate, 2.0%). Four children were hospitalized; none developed hemolytic-uremic syndrome. Case children were more likely than controls to have eaten heat-processed meat patties (odds ratio, 6.2; 95% confidence interval, 2.0-20.1; P less than .001) in the school cafeteria on a specific day. The minimum estimated attack rate among students who ate these pattie… Show more

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Cited by 108 publications
(52 citation statements)
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“…This bacterium is usually acquired from undercooked beef or from direct contact with infected animals (Belongia et al 1991).…”
Section: Examples Of Applications Of Bacteriophage As a Biocontrol Agmentioning
confidence: 99%
“…This bacterium is usually acquired from undercooked beef or from direct contact with infected animals (Belongia et al 1991).…”
Section: Examples Of Applications Of Bacteriophage As a Biocontrol Agmentioning
confidence: 99%
“…Synthetic oligonucleotide primers Cl, C2, A2, S1, S2, P1EH and P2EH were based on the EHEC eae gene sequence [29]. Primers 10 ,ul of the reaction mixture was analysed by agarose gel electrophoresis.…”
Section: Bacterial Strainsmentioning
confidence: 99%
“…This serotype is also the most frequent cause of outbreaks in daycare centres and other institutions [6][7][8][9]. Other VTEC strains of diverse serotypes including those causing diarrhoea and HUS in humans are frequently isolated from animal faeces, meat and dairy products [10][11][12][13][14][15][16][17]. Cattle have been implicated as the principal reservoir for VTEC [16,18,19].…”
Section: Introductionmentioning
confidence: 99%
“…Person-to-person transmission has also been documented [5][6][7] . Shiga toxins (Stx1, Stx2) are well-known potential virulence marker of E. coli O157:H7 serotype 8,9 .…”
Section: Introductionmentioning
confidence: 99%