Preventing Foodborne Illness: E. coli O157:H7

Keith R. Schneider, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi

Release Date: 9/2/2020

Reviewed At: 3/7/2024

DOI: 10.32473/edis-fs097-2017

Agriculture

Abstract

This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers.

About this Publication

This document is FSHN031, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date January 2003. Revised November 2009, October 2013 and February 2017. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication.

About the Authors

Keith R. Schneider, professor; Renée Goodrich Schneider, professor; Ploy Kurdmogkoltham, laboratory technician; Bruna Bertoldi, laboratory technician; Food Science and Human Nutrition Department, UF/IFAS Extension, Gainesville, FL 32611.

How to Cite

Schneider, K. R., Goodrich Schneider, R., Kurdmongkoltham, P., & Bertoldi, B. (2020). Preventing Foodborne Illness: E. coli O157:H7. EDIS, 2017(2), 7. https://doi.org/10.32473/edis-fs097-2017