TY - JOUR
T1 - Review of Shiga-toxin-producing Escherichia coli (STEC) and their significance in dairy production
AU - Farrokh, Choreh
AU - Jordan, Kieran
AU - Auvray, frederic
AU - Glass, Kathleen
AU - Oppegaard, Hanne
AU - Raynaud, Sabrina
AU - Thevenot, Delphine
AU - Condron, Robin
AU - De Reu, Koen
AU - Govaris, Alexander
AU - Heggum, Klaus
AU - Heyndrickx, Marc
AU - Hummerjohann, Joerg
AU - Lindsay, Denise
AU - Miszczycha, Stephane
AU - Moussiegt, Sylvie
AU - Verstraete, Karen
AU - Cerf, Olivier
PY - 2013
Y1 - 2013
N2 - The involvement of the pathogenic Shiga-toxin-producing Escherichia coli (STEC; also called verocytotoxicproducing E. coli or VTEC) in sporadic cases and disease outbreaks is presently increasing. Infrequent cases are due to ingestion of milk and dairy products. As ruminants are healthy carriers of STEC and most dairy products may provide these bacteria with favourable conditions for their growth, milk and dairy products are a potential source of STEC. But not all STEC serotypes are pathogens; only relatively small numbers in the entire family of STEC are pathogenic. This review focuses on the recent advances in understanding of STEC and their significance in milk and dairy products. It is intended to gather the information that is needed to understand how these bacteria are described, detected and characterised, how they contaminate milk and grow in dairy products, and how the dairy industry can prevent them from affecting the consumer.
AB - The involvement of the pathogenic Shiga-toxin-producing Escherichia coli (STEC; also called verocytotoxicproducing E. coli or VTEC) in sporadic cases and disease outbreaks is presently increasing. Infrequent cases are due to ingestion of milk and dairy products. As ruminants are healthy carriers of STEC and most dairy products may provide these bacteria with favourable conditions for their growth, milk and dairy products are a potential source of STEC. But not all STEC serotypes are pathogens; only relatively small numbers in the entire family of STEC are pathogenic. This review focuses on the recent advances in understanding of STEC and their significance in milk and dairy products. It is intended to gather the information that is needed to understand how these bacteria are described, detected and characterised, how they contaminate milk and grow in dairy products, and how the dairy industry can prevent them from affecting the consumer.
M3 - A1: Web of Science-article
SN - 0168-1605
VL - 162
SP - 190
EP - 212
JO - International journal of food microbiology
JF - International journal of food microbiology
ER -