E.coli (STEC) research

Find out about the STEC science programme for Escheveria coli and associated research projects and reports.

STEC science programme

The STEC science programme is intended to identify reservoirs and sources of E. coli, quantify any human health risk, and to identify, implement, and evaluate effective control measures.

Research projects and reports

The following projects and reports for shiga toxin-producing E.coli include attribution, baseline food and environmental surveys, growth and inactivation kinetics, and control measures.

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Risk Profile: Shiga Toxin-producing Escherichia Coli in red meat and meat products
Report
Risk Profile: Shiga-Like Toxin producing Escherichia Coli in uncooked comminuted fermented meat products
Report
Risk Profile: Shiga-Toxin producing Escherichia Coli in leafy vegetables
Report
Risk Profile: Shiga-Toxin producing Escherichia Coli in uncooked comminuted fermented meat products
Report
Risk ranking: Updated estimates of the burden of foodborne disease for New Zealand in 2013
Technical paper
Risks associated with bacterial pathogens in exported fruit and vegetables
Report
Shiga toxin-producing Escherichia coli (STEC)
Report
Validation of the E. coli O157 GDS method for analysis of UCFM and cooked meat samples
Technical paper
Validation of the Food (Uncooked Comminuted Fermented Meat) Standard 2008 under commercial conditions
Technical paper
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