Fate of Escherichia coli O157:H7 in Meat

  • Angela Laury
  • Alejandro Echeverry
  • Mindy Brashears
Part of the Food Microbiology and Food Safety book series (FMFS)


In the United States, the Center for Disease Control and Prevention (CDC) estimates that the number of foodborne illnesses annually is approximately 76 million cases, resulting in 325,000 hospitalizations and 5,000 deaths. Of those, almost 14 million cases of foodborne illness, 60,854 hospitalizations, and 1,800 deaths are caused by known foodborne pathogens (Mead et al., 1999). The cost of human illness, medical expenses, and productivity losses associated with the six most dominant foodborne pathogenic bacteria has been estimated to be between $2.9 and $6.7 billion dollars per year (Buzby et al., 1996). For decades the meat industry has been the center of some of the most costly outbreaks in world history.

Escherichia coli O157:H7 has been a major concern in the meat industry for decades and has increasing concerns with the development of new processing techniques. E. coli O157:H7 has been associated with food since 1982, but E. coliO157 is naturally found in the...


Lactic Acid Bacterium Meat Product Hemolytic Uremic Syndrome Bloody Diarrhea Ground Beef 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • Angela Laury
    • 1
  • Alejandro Echeverry
    • 1
  • Mindy Brashears
    • 1
  1. 1.Animal and Food Science DepartmentTexas Tech UniversityLubbockUSA

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