Biology Reference
In-Depth Information
TABLE 5.5
Common control and preventive strategies against STEC
Level of control
Target
Control measures
Pre-harvest
Cattle
Anti-colonization vaccines
Probiotics
Chlorate treated water
Neomycin sulphate
Pen surface/manure
Dry bedding
Carbonate treatment
Alkali treatment
Plant essential oils
Post-harvest
Slaughterhouse
Hide wash
Steam pasteurization
Organic acid washes
Hot water washes
Processing plants/FSIS
Routine sampling and testing
for contamination
Prevention of contaminated
sample from entering food
supply
Restaurants
HACCP - Raise cooking
temperature
Vegetables
Sodium hypochlorite
Peroxyacetic acid
Acidic electrolysed water
Aqueous chlorine dioxide
Irradiation
Consumer
Humans
Anti-Stx/T3SS/LPS vaccines
(under research)
Cooking ground beef
thoroughly to an internal
temperature of 160°F
Drinking only pasteurized milk,
apple juice and cider
Hygienic food handling to
prevent cross contamination
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