Bacterial pathogens and viruses are key contributors to foodborne illnesses across the country. One of the pathogens of public health concern is Shiga Toxin-Producing Escherichia Coli (STEC). According to the CDC, there is a rising concern about exposure to the E. Coli 0157 strain, which is widely spread from person-to-person by handling food before washing your hands. The exposure originates from fecal shedding and/or contaminated food or water.

The National Agricultural Library’s Food Safety Research Information Office (FSRIO) helps you to stay informed with research on how to reduce STEC infections in the Food Safety Research publication application. It contains literature published in national and international peer-reviewed journals and oftentimes, ahead of print! Explore more than 200 journals and search by journal title and/or subject to find more specific research on various bacterial pathogens, produce safety, natural toxins, and more.