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Raw milk and raw milk cheeses as vehicles for infection by Verocytotoxin‐producing Escherichia coli
Author(s) -
BAYLIS CHRISTOPHER L
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00504.x
Subject(s) - vtec , verocytotoxin , raw milk , shiga like toxin , food science , escherichia coli , outbreak , raw material , biology , shiga toxin , virology , ecology , biochemistry , gene
Raw milk and raw milk cheeses can be a source of food‐borne pathogens, including Verocytotoxin (Shiga toxin)‐producing Escherichia coli (VTEC/STEC). Outbreaks of VTEC O157: H7 infections have been attributed to the consumption of raw milk and associated dairy products. Although the general prevalence of VTEC O157 in raw milk and raw milk cheeses is low, it can be higher for non‐O157 VTEC. The clinical significance of many of these VTEC is unclear, although some are associated with disease. Studies show that E. coli O157 strains can survive the various stages of the cheesemaking process and that raw milk and raw milk cheeses remain a potential vehicle for VTEC infections.