The significance of non-O157 Shiga toxin-producing Escherichia coli in food

Abstract

MICHAEL A. GrAnt, CrAIG HEdbErG, rOGEr JOHnsOn, JAnEt HArrIs, CAtHErInE M. LOGuE, JIAnGHOnG MEnG, JOHn n. sOfOs and JAMEs s. dICksOn u.s. food & drug Administration, 22201 23rd dr. sE, bothell, WA 98021-4421, usA; university of Minnesota school of Public Health, room 1242 Mayo, delcode 8807, 420 delaware st. sE, Minneapolis, Mn 55455, usA; Public Health Agency of Canada, Laboratory for foodborne Zoonoses, 110 stone road West, Guelph, On, n1G 3W4, Canada, north dakota state university, dept. of Vet & Micro sciences, 1523 Centennial blvd., fargo, nd 58105, usA; university of Maryland, dept. nutrition & food science, 0112 skinner bldg., College Park, Md 20742-7521, usA; Colorado state university, dept. of Animal sciences, 1171 Campus delivery, fort Collins, CO 80523-1171, usA; and Iowa state university, dept. of Animal science, 215f kildee Hall, Ames, IA 50011-3150, usA EXECUTIVE SUMMARY