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Am J Public Health. 1996 Aug;86(8):1142-5.

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

Author information

1
Epidemiology and Emergency Response Program, Food Safety and Inspection Service, US Department of Agriculture, Washington, DC 20250, USA.

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.

PMID:
8712275
PMCID:
PMC1380627
[Indexed for MEDLINE]
Free PMC Article
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