Published in TB and Outbreaks Week, July 11th, 2000
They urged Canadian officials to review the current standards required for the manufacture and processing of fermented meat products.
In early 1998, investigators led by R.C. Williams identified the causative agent of this outbreak of E. coli 0157:H7. This pathogen has been identified in other food- and drink-related outbreaks, and has caused death and debilitating disease in many of the affected individuals.
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