Abstract
This review focuses on the bacteriological nature and epidemics of enterohemorrhagicEscherichia coli(EHEC), a global scourge, from the viewpoint of food safety. Many human EHEC infections are linked to eating undercooked food and untreated water. We are still struggling to control this pathogen in the food chain, so we discuss current knowledge on sources of infection and EHEC distribution and survival mechanisms in foreign environments including the food matrix. We also introduce ways to effectively prevent food-borne EHEC infection.
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