Abstract
Food-borne pathogens cause serious health threats to consumers globally. The consumption of contaminated and undercooked meat products obtained from livestock and poultry are the major sources of its transmission. The E. coli O157:H7 is transmitted to meat and its products through poor sanitary environment, improper and unhygienic slaughtering processing and use of contaminated equipment. As a result, outbursts of E. coli O157:H7 have been observed in various regions of the world. This review highlights factors involved in the transmission of E. coli O157:H7, its clinical manifestation, associated health hazards and control measures like cold plasma treatment, high-pressure processing and electrolyzed water treatment must be followed for outbreaks prevention.
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