Journal article
Development of a dose-response relationship for Escherichia coli O157:H7
International journal of food microbiology, v 56(2)
2000
PMID: 10857541
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
E. coli O157:H7 is an emerging food and waterborne pathogen. The development of acceptable guidelines for exposure to this organism based on quantitative microbial risk assessment requires a dose response curve. In this study, a prior animal study was used to develop a dose response relationship. The data was adequately fit by the beta-Poisson dose response relationship. This relationship was validated with reference to two outbreaks of this organism. It was found that the low dose extrapolation of the animal data using the beta-Poisson relationship provided estimates of risk concordant with those noted in the outbreaks. The fitted dose response relationship in conjunction with population estimates of the prevalence of
E. coli O157:H7 illness indicates that the overall exposure is quite low in the US.
Metrics
Details
- Title
- Development of a dose-response relationship for Escherichia coli O157:H7
- Creators
- Charles N Haas - School of Environmental Science, Engineering and Policy, Drexel University, Philadelphia, PA 19104, USAAadithya Thayyar-Madabusi - School of Environmental Science, Engineering and Policy, Drexel University, Philadelphia, PA 19104, USAJoan B Rose - Department of Marine Science, University of South Florida, St. Petersburg, FL, USACharles P Gerba - Department of Soil and Environmental Science, University of Arizona, Tucson, AZ, USA
- Publication Details
- International journal of food microbiology, v 56(2)
- Publisher
- Elsevier
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Civil, Architectural, and Environmental Engineering
- Web of Science ID
- WOS:000087458200005
- Scopus ID
- 2-s2.0-0034212961
- Other Identifier
- 991014878003004721
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InCites Highlights
Data related to this publication, from InCites Benchmarking & Analytics tool:
- Collaboration types
- Domestic collaboration
- Web of Science research areas
- Food Science & Technology
- Microbiology