: Rısk Profıle: Shıga-Toxın Producıng In Uncooked Commınuted Fermented Meat Products
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: Susan Gilbert, Dr Rob Lake, Dr Andrew Hudson, Peter Cressey


SUMMARY........................................... .................................................. ............................1
1 INTRODUCTION...................................... .................................................. ............3
2 HAZARD IDENTIFICATION: THE ORGANISM.......................................... ....6
2.1 Shiga-toxin producing Escherichia coli (STEC)............................................ ....6
2.1.1 Nomenclature...................................... .................................................. ....6
2.2 Escherichia coli O157.............................................. ...........................................7
2.2.1 The organism/toxin............................................. .......................................7
2.2.2 Growth and Survival.......................................... ........................................7
2.2.3 Inactivation (CCPs and Hurdles).......................................... .....................8
2.2.4 Sources........................................... .................................................. .........8
2.3 Non-O157 Shiga-Toxin Producing Escherichia coli (STEC)............................9
2.3.1 The organism/toxin............................................. .......................................9
2.3.2 Growth and survival.......................................... ........................................9
2.3.3 Inactivation (CCPs and Hurdles).......................................... .....................9
2.3.4 Sources........................................... .................................................. .........9
3 HAZARD IDENTIFICATION: THE FOOD.............................................. ........11
3.1 Relevant Characteristics of the Food: Uncooked Comminuted Fermented Meat (UCFM) Products...11
3.1.1 Production sequence:......................................... ......................................14
3.2 Hurdles........................................... .................................................. .................15
3.2.1 Batter............................................ .................................................. .........15
3.2.2 Production........................................ .................................................. ......15
3.2.3 Storage........................................... .................................................. ........18
3.2.4 Conclusion........................................ .................................................. .....20
3.3 The Food Supply in New Zealand........................................... .........................21
3.3.1 Imported food.............................................. ............................................21
4 HAZARD CHARACTERISATION: ADVERSE HEALTH EFFECTS...........22
4.1 Symptoms.......................................... .................................................. ..............22
4.2 Serotypes Causing Disease........................................... ....................................22
4.2.1 Overview of international situation......................................... ................23
4.3 Dose Response.......................................... .................................................. ......24
4.3.1 Dose-response for Escherichia coli O157:H7.........................................24
4.3.2 Dose-response for non-O157:H7 STECs............................................. ...25
5 EXPOSURE
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