For March, we have a revised #EDISPubs about the steps food handlers, processors, and retailers take to prevent foodborne illness from E. coli. Learn about recent outbreaks, the bacterium, symptoms of infection, how to minimize the risks of infections, and state and federal guidelines and regulations.
Families and Consumers
Food Safety & Nutrition
Preventing Foodborne Illness: E. coli O157:H7
This seven-page fact sheet discusses the common foodborne pathogen E. coli O157:H7, especially as it concerns food handlers, processors and retailers. Written by Keith R. Schneider, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.