Shiga Toxin–Producing E. coli Infections Associated with Flour

In 2016, an outbreak of infection with Shiga toxin–producing E. coli serogroups O121 and O26 was identified across 24 U.S. states. Ultimately, raw (dry) flour was implicated as the likely source.

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Bibliographische Detailangaben
Veröffentlicht in:	The New England journal of medicine 2017-11, Vol.377 (21), p.2036-2043
Hauptverfasser:	Crowe, Samuel J, Bottichio, Lyndsay, Shade, Lauren N, Whitney, Brooke M, Corral, Nereida, Melius, Beth, Arends, Katherine D, Donovan, Danielle, Stone, Jolianne, Allen, Krisandra, Rosner, Jessica, Beal, Jennifer, Whitlock, Laura, Blackstock, Anna, Wetherington, June, Newberry, Lisa A, Schroeder, Morgan N, Wagner, Darlene, Trees, Eija, Viazis, Stelios, Wise, Matthew E, Neil, Karen P
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacterial infections Deoxyribonucleic acid Disease control Disease prevention DNA Dough E coli Escherichia coli Flour Food Food contamination Food contamination & poisoning Foodborne pathogens Genomes Ingredients Outbreaks Product testing Public health Regression analysis Shiga toxin
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Beschreibung
Zusammenfassung:	In 2016, an outbreak of infection with Shiga toxin–producing E. coli serogroups O121 and O26 was identified across 24 U.S. states. Ultimately, raw (dry) flour was implicated as the likely source.
ISSN:	0028-4793 1533-4406
DOI:	10.1056/NEJMoa1615910