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Association of Viable but Non-Culturable Escherichia coli O157:H7 with Beef and Beef Products

Investigators
Matthews, Karl
Institutions
Rutgers University
Objective

This study evaluated whether E. coli O157:H7 exists in a viable but non-culturable (VNC) state when in contact with beef products and to evaluate those factors which cause the pathogen to enter this state. The VNC state exists when an organism encounters “challenging” external factors, such as sanitizers, temperature changes or a shift in nutrients. This is important because in this state, the organism may not be detected but may still cause illness should it be ingested.

Funding Source
Nat'l. Cattlemen's Beef Assoc.
Project source
View this project
Categories
Escherichia coli
Bacterial Pathogens