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O' Brien, A. D., Newland, J. W., Miller, S. F., Holmes, R. K., Smith, H. W. and Formal, S. B. 1983: Escherichia coli O157:H7 strains associated with haemorrhagic colitis in the United States produce a Shigella

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al., 2017 ). Since non-animal products are a vehicle for foodborne pathogens such as Escherichia coli O157:H7 and Salmonella ( Olaimat and Holley, 2012 ), it is recommended to use sterilising agents to decrease the activity of pathogenic

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References Armstrong , G. L. , Hollingsworth , J. and Morris Jr. , G. J. ( 1996 ): Emerging foodborne pathogens: Escherichia coli O157:H7 as a model of entry of a

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. and Shinagawa, H. (2001): Complete genome sequence of enterohemorrhagic Escherichia coli O157:H7 and genomic comparison with a laboratory strain K-12. DNA Res. 8 , 11–22. Shinagawa H

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Acta Microbiologica et Immunologica Hungarica
Authors: Zorica Lepšanović, Dolores Opačić, Srđan Lazić, Mária Herpay, Szilárd Tóth, Mirjana Kostić, and István Kucsera

., Mora, A., Prado, C., Fernández, L., Rio, M., Ramos, J., Alonso, M. P.: Prevalence and characteristics of Escherichia coli serotype O157:H7 and other verotoxin-producing E. coli in healthy cattle. Epidemiol. Infect. 117 , 251–257 (1996

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outbreaks of infections caused by Escherichia coli O 157:H7 in Japan. In: Kaper, J. B., O'Brien, A. D. (eds): Escherichia coli O157:H7 and other Shiga-toxin-producing E. coli strains. American Society for Microbiology, Washington, DC, 1998, pp. 73

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quantify the effects and interactions of temperature, pH, salt, and phosphate levels and found that the thermal inactivation of non-proteolytic C. botulinum spores, E. coli O157:H7, and L. monocytogenes was dependent on all four factors. Thermal

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Acta Veterinaria Hungarica
Authors: Ching-Yang Cheng, Jing-Ruei Chi, Sin-Rong Lin, Chi-Chiang Chou, and Chin-Cheng Huang

secretion system locus found in enterohemorrhagic Escherichia coli O157:H7 isolates among Shiga toxin-producing E. coli strains. J. Clin. Microbiol. 41 , 2341–2347. Sasakawa C

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The effectiveness of five commercial disinfectants used in the food industry was evaluated against different strains isolated from foodborne outbreaks (E. coli O157:H7, Salmonella spp. and L. monocytogenes) and a collection strain (S. aureus) in an aqueous suspension medium. The disinfectants evaluated included quaternary ammonium compounds, aldehydes, hydrogen peroxide and peracetic acid, clorhexidine and a tertiary alkylamine.  In the absence of organic matter, all the disinfectants tested were effective with an exposure time of 10 min at the lowest concentration recommended by the manufacturer. However, in the presence of organic matter their effectiveness decreased. The most effective disinfectant against pathogenic bacteria tested was a quaternary ammonium compound based disinfectant combined with non-ionic surfactants, polyphosphates and alkaline salts. The least effective ones were disinfectants containing tertiary alkylamine, peracetic acid and hydrogen peroxide.

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Ackers, M. L., Mahon, B. E., Leahy, E., Goode, B., Damrow, T., Hayes, P. S., Bibb, W. F., Rice, D. H., Barrett, T. J., Hutwagner, L., Griffin, P. M., Slutsker, L.: An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce

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