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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Shiga Toxin-Producing Escherichia Coli (Stec) and Food: Attribution, Characterization and Monitoring

Shiga Toxin-Producing Escherichia Coli (Stec) and Food: Attribution, Characterization and Monitoring

World Health Organization

Paperback

Series: Microbiological Risk Assessment, Book 12

Business GeneralMedical ReferenceGeneral Political Science

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ISBN10: 9241514272
ISBN13: 9789241514279
Publisher: World Health Organization
Published: Jan 22 2019
Pages: 172
Weight: 0.80
Height: 0.40 Width: 6.94 Depth: 9.77
Language: English
Shiga toxin-producing Escherichia coli (STEC) infections are a substantial health issue worldwide. Circa 2010, foodborne STEC caused > 1 million human illnesses, 128 deaths, and 13,000 Disability Adjusted Life Years (DALYs). Targeting interventions to address this hazard relies on identifying those STEC strains of greatest risk to human health and determining the food vehicles for such infections.

This report brings together the review and analysis of existing information on the burden, source attribution, hazard characterization and monitoring of STEC.

It proposes a set of criteria for categorizing the potential risk of severity of illness associated with the presence of a STEC in food, for consideration by risk managers, as part of a risk-based approach to control STEC in foods. It presents the initial results on source attribution of foodborne STEC, highlighting that while ruminants and other land animals are considered the main reservoirs for STEC, largescale outbreaks have also been linked to other foods, such as fresh produce. It also provides a review of monitoring programs and methodology for STEC, which can serve as a reference for countries planning to develop such programs.

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