ESCHERICHIA COLI O157:H7 IN MEAT AND POULTRY: TRANSMISSION, CONSEQUENCES ON HUMAN HEALTH AND IMPACT OF NON-THERMAL DECONTAMINATION TECHNOLOGIES: A REVIEW

Dr. Raheel Suleman, Sabahat Zulfiqar, Alma Delia Alarcón Rojo, Maimoona Shahid
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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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肉类和家禽中的大肠杆菌o157: h7:传播、对人类健康的后果和非热净化技术的影响:综述
食源性病原体对全球消费者的健康造成严重威胁。食用从畜禽中获得的受污染和未煮熟的肉制品是其传播的主要来源。大肠杆菌O157:H7通过恶劣的卫生环境、不适当和不卫生的屠宰加工和使用受污染的设备传播到肉类及其产品。因此,O157:H7大肠杆菌疫情已在世界各地区观察到。本文综述了O157:H7大肠杆菌传播的相关因素、临床表现、相关健康危害以及预防疫情必须遵循的冷等离子体处理、高压处理和电解水处理等控制措施。
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