PDF , 1.1 MB , 66 pages
Contributing Editor: Alexander Gill, Health Canada
Contributors:
- Burton Blais, Canadian Food Inspection Agency
- Catherine Carrillo, Canadian Food Inspection Agency
- Kelvin Chau, Canadian Food Inspection Agency
- Rita Finley, Public Health Agency of Canada
- Penelope Kirsch, Canadian Food Inspection Agency
- Marie-Claude Lavoie, Health Canada
- Amalia Martinez, Health Canada
- Marina Steele, Canadian Food Inspection Agency
Preface
Introduction
Mandates and Roles of Canadian Federal Food Safety Partners
- Canadian Food Inspection Agency
- Health Canada
- Public Health Agency of Canada
Verotoxigenic Escherichia coli
- VTEC: Definition
- VTEC as a Health Hazard
- VTEC Infectivity
- Features of Vulnerable Populations
- Summary
VTEC Virulence Markers and their Association with Severity of Illness
- Verotoxin
- Locus of Enterocyte Effacement (LEE)
- Aggregative Adhesion (AA)
- Locus of Adhesion and Autoaggregation
- Other Virulence Factors
- Hybrid Pathotypes
- Subtyping
- Serotyping
- Summary
Food and VTEC Exposure
- Foods Associated with VTEC illness
- Food Preparation Practices Associated with VTEC Illness
- Levels of VTEC in Outbreak-Associated Foods
- Summary
VTEC Illness Monitoring In Canada
- National Enteric Surveillance Program
- PulseNet Canada
- FoodNet Canada
- Summary
Monitoring VTEC in Food
- Federal VTEC Monitoring/Testing Programs
- Results of Federal VTEC Monitoring/Testing Programs in Food
- Raw Ground Beef, Pork and Veal and Precursor Materials
- Ready-to-Eat Meats
- Raw Milk cheeses
- Fresh produce
- Other Plant-Based Foods
- Industry VTEC Monitoring/Testing
- Summary
Analytical Methodology for VTEC
- Food Testing Methods
- Clinical Methods
- Summary
Risk Mitigation
- Meat
- Milk and Dairy Products
- Fresh Produce
Knowledge Gaps and Research Agenda
Conclusions
References
- Graphs and data