Read WHO’s Fact sheet no. 125

Enterohaemorrhagic Escherichia coli EHEC:

Remedy: Basic good food hygiene practice, as described in the WHO Five keys to safer food, can prevent the transmission of pathogens responsible for many foodborne diseases, and also protect against foodborne diseases caused by EHEC. Such recommendations should in all cases be implemented, especially “Cook thoroughly” so that at least the centre of the food reaches 70°C.

Links:

Risk assessment of Enterohaemorrhagic Escherichia coli (EHEC) in meat and meat products …;

Prevention and control of enterohaemorrhagic Escherichia coli (EHEC) infections: Memorandum, 11 pdf-pages;

Guide on Safe Food for Travellers.

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