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Escherichia coli in retail processed food

Published online by Cambridge University Press:  19 October 2009

J. A. Pinegar  and
E. M. Cooke
J. A. Pinegar
Affiliation:
Public Health Laboratory, Leeds
E. M. Cooke
Affiliation:
Department of Microbiology, University of Leeds
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Summary

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Pour thousand two hundred and forty six samples of retail processed food were examined for the presence of Escherichia coli. Overall 12% of samples contained this organism, cakes and confectionery being more frequently contaminated (28%) than meat and meat based products (9%). Contamination was more frequent in the summer months than in the colder weather and 27% of the contaminated foods contained > 103E. coli/g. E. coli from meat and meat based products were more commonly resistant to one or more antibiotics (14%) than were confectionery strains (1%). The significance of these findings in relation to the E. coli population of the human bowel is discussed.

Type
Research Article
Information
Journal of Hygiene , Volume 95 , Issue 1 , August 1985 , pp. 39 - 46
Copyright
Copyright © Cambridge University Press 1985

References

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