Enterohaemorrhagic Escherichia coli (EHEC) in meat and meat products Cattle, however, are considered the main reservoir of EHEC Accordingly, data based on outbreaks and sporadic infections indicate consumption of beef, including ground beef and processed beef products, is one of the most important sources of foodborne EHEC infection
What You Need to Know About E. coli - Beef Research E coli O157 can be linked to beef as cattle are one of the primary hosts Cross-contamination can occur when cattle are harvested and a hide with cattle feces comes in contact with a carcass or meat products
Meat Safety—I Foodborne Pathogens and Other Biological Issues Indeed, well-identified causes of concern with regard to the safety of fresh meat and poultry are enteropathogenic bacteria, such as enterohemorrhagic Escherichia coli (EHEC) and Salmonella enterica, whose primary reservoirs are food-producing animals (Rhoades et al , 2009)
E. coli - Food Standards Agency E coli can be found in foods such as raw and undercooked meats (for example minced meat), raw milk, dairy products made from raw milk (unpasteurised milk) or contaminated fresh produce
Transmission of and Infection with E. coli | Marler Clark How do beef products become contaminated with Shiga toxin-producing E coli (STEC)? Up to 80% of hides of cattle tested at processing plants are contaminated with E coli O157:H7, depending on the study
Identification of Escherichia coli O157:H7 Meat . . . - ScienceDirect Fresh meat products can become contaminated with the pathogen Escherichia coli O157:H7 during the slaughter process; therefore, an E coli O157:H7 indicator to verify the effectiveness of process controls in slaughter establishments
Testing meat for E. coli Sheep and cattle are known to a reservoir of these bacteria and meat has been implicated as a source of infection This pamphlet describes the approaches that can be taken for the microbiological testing of meat for E coli O157 and explains the terminology, the tests used and their interpretation