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  1. Fulltext. A new route of transmission for Escherichia coli : Infection from dry fermented salami.

    Article - En anglais



    This study evaluated the production of dry fermented salami associated with an outbreak of Escherichia coli O157 : H7 infection in Washington State and California.


    Facility inspections, review of plant monitoring data, food handler interviews, and microbiological testing of salami products were conducted.


    Production methods complied with federal requirements and industry-developed good manufactoring practices.

    No evidence suggested that postprocessing contamination occurred.

    Calculations suggested that the infectious dose was smaller than 50 E. coli O157H : H7 bacteria.


    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.

    Mots-clés Pascal : Contamination biologique, Escherichia coli, Enterobacteriaceae, Bactérie, Salami, Produit carné, Produit charcuterie, Contrôle microbiologique, Hygiène, Intoxication alimentaire, Appareil digestif pathologie, Homme, Etats Unis, Amérique du Nord, Amérique

    Mots-clés Pascal anglais : Biological contamination, Escherichia coli, Enterobacteriaceae, Bacteria, Salami, Meat product, Pork product, Microbiological testing, Hygiene, Food poisoning, Digestive diseases, Human, United States, North America, America

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 96-0397046

    Code Inist : 002A35B05. Création : 10/04/1997.