Preventing Foodborne Illness: E. coli O157:H7

Abstract

This seven-page fact sheet discusses the common foodborne pathogen E. coli O157:H7, especially as it concerns food handlers, processors and retailers. Written by Keith R. Schneider, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.­http://edis.ifas.ufl.edu/fs097
 Previous versions:
 Schneider, Keith, Renée Goodrich-Schneider, Alexandra Chang, and Susanna Richardson. 2013. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2013 (9). https://journals.flvc.org/edis/article/view/121180.
 Schneider, Keith, Renée Goodrich-Schneider, Michael Hubbard, and Alexandra Chang. 2009. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2009 (10). https://journals.flvc.org/edis/article/view/118205.
 Schneider, Keith, Renée Goodrich, and Melissa Kirby. 1. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2003 (3). https://journals.flvc.org/edis/article/view/108642.