SLIDE 31 Previous conclusions
- “Similarly, E. coli O111:H8 and E. coli O26:H11 associated with
beef surfaces were reduced by the interventions to approximately the same extent as E. coli O157:H7. Based on these findings, interventions used by the meat industry to reduce Salmonella spp. and E. coli O157:H7 appear to be effective against Salmonella Typhimurium DT 104 and non-O157:H7 STEC.” Cutter and Rivera-
Betancourt J. Food Prot. 2000.
- “When the E. coli isolates were grouped as O157 or non-O157
strains, there was no statistical difference between the groups in their sensitivities to D-lactate. However, the non-O157 strains were more susceptible to L-lactate than were the O157strains.” Leitsch and
Stewart Appl. Environ. Microbiol. 2002.
- “This indicates that where a process (based on low pH or heat) is
validated to ensure absence of E. coli O157:H7, the same conditions should also be effective against E. coli O26.” Duffy et al. Int. J. Food