Information based on the document published this year by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). Available information on the efficacy of physical, chemical and biological measures aimed at the control of Escherichia coli during the primary production and processing of raw beef, raw milk and raw milk cheeses is reviewed.
It should be said that there is a margin of uncertainty about the degree of effectiveness of the proposed measures given that, for the most part, they have been applied in small-scale production conditions, apart from the variability in the excretion of this Shiga toxin-producing serotype. (STEC) in cattle and, therefore, contamination of the products obtained.
Document is in Spanish but the translation can be read at the link above.
FoodWorld 