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23 May 2009, 11:26 am
Pulsed-field gel electrophoresis (“PFGE”), sometimes also referred to as genetic fingerprinting, is used to compare E. coli O157:H7 isolates to determine if the strains are distinguishable. [read post]
9 Jun 2023, 9:07 am by Bill Marler
 [6]   Pulsed-field gel electrophoresis (PFGE), sometimes also referred to as genetic fingerprinting, is used to compare E. coliO157:H7 isolates to determine if the strains are distinguishable. [3, 7] A technique called multilocus variable number of tandem repeats analysis (MLVA) is used to determine precise classification when it is difficult to differentiate between isolates with indistinguishable or very similar PFGE patterns. [8]   E.… [read post]
23 Sep 2023, 7:21 pm by Bill Marler
 [6]   Pulsed-field gel electrophoresis (PFGE),sometimes also referred to as genetic fingerprinting, is used to compare E. coliO157:H7 isolates to determine if the strains are distinguishable. [3, 7] A technique called multilocus variable number of tandem repeats analysis (MLVA) is used to determine precise classification when it is difficult to differentiate between isolates with indistinguishable or very similar PFGE patterns. [8]   E. coli O157:H7… [read post]
28 Jul 2008, 5:45 pm
Foods that have been sources of contamination include ground beef, venison, sausages, dried (non-cooked) salami, unpasteurized milk and cheese, unpasteurized apple juice and cider (Cody, et al., 1999), orange juice, alfalfa and radish sprouts (Breuer, et al., 2001), lettuce, spinach, and water (Friedman, et al., 1999). [read post]
16 Apr 2019, 2:33 am by Patti Waller
Indeed, a principle and consistent criticism of the USDA E. coli O157:H7 policy is the fact that it has failed to focus on the risks of cross-contamination versus that posed by so-called improper cooking.[42] With this pathogen, there is ultimately no margin of error. [read post]
16 Aug 2015, 9:33 am by Bill Marler
Indeed, a principle and consistent criticism of the USDA E. coli O157:H7 policy is the fact that it has failed to focus on the risks of cross-contamination versus that posed by so-called improper cooking.[33] With this pathogen, there is ultimately no real margin of error, and the cost of error can be death. [read post]
6 Dec 2013, 11:55 am by Bill Marler
 It is for this precise reason that the USDA has repeatedly rejected calls from the meat industry to hold consumers primarily responsible for E. coli O157:H7 infections caused, in part, by mistakes in food-handling or cooking.[34] E. coli O157:H7 infection may lead to severe complications, both acute and chronic. [read post]