Quantitative Microbial Risk Assessment of Hemolytic Uremic Syndrome due to Beef Consumption: Impact of Interventions to Reduce the Presence of Shiga Toxin-Producing Escherichia coli-Reference-Cited by-同舟云学术

Quantitative Microbial Risk Assessment of Hemolytic Uremic Syndrome due to Beef Consumption: Impact of Interventions to Reduce the Presence of Shiga Toxin-Producing Escherichia coli

Published:2023 Issue: Volume: Page:229-248
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Container-title:Trending Topics in Escherichia coli Research
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Author:

Brusa Victoria,Cap Mariana,Leotta Gerardo,Signorini Marcelo,Vaudagna Sergio

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-031-29882-0_10

Reference98 articles.

1. Algino RJ, Ingham SC, Zhu J (2007) Survey of antimicrobial effects of beef carcass intervention treatments in very small state-inspected slaughter plants. J Food Sci 72(5):M173–M179

2. Augustin JC, Kooh P, Mughini-Gras L, Guillier L, Thébault A, Audiat-Perrin F, Cadavez V, Gonzales-Barron U, Sana M (2021) Risk factors for sporadic infections caused by Shiga toxin-producing Escherichia coli: a systematic review and meta-analysis. Microb Risk Anal 17:100117

3. Baeza Quiroz CB (2013) Aislamiento y caracterización de cepas de Escherichia coli productor de toxina Shiga desde carne de vacuno nacional e importada, distribuida en los principales supermercados de la provincia de Santiago. Escuela de Salud Pública. Universidad Mayor, Chile, p 77

4. Baranzoni GM, Fratamico PM, Gangiredla J, Patel I, Bagi LK, Delannoy S, Fach P, Boccia F, Anastasio A, Pepe T (2016) Characterization of Shiga Toxin Subtypes and Virulence Genes in Porcine Shiga Toxin-Producing Escherichia coli. Front Microbiol 7:574

5. Boletín Epidemiológico Nacional N° 611 (2022) Dirección de Epidemiología. Ministerio de Salud de la Nación Argentina. https://bancos.salud.gob.ar/sites/default/files/2022-07/BEN-611-SE-29.pdf