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Volume 14, Number 11—November 2008


Shiga Toxin–producing Escherichia coli Serogroups in Food and Patients, Germany

Dirk WerberComments to Author , Lothar Beutin, Rohtraud Pichner, Klaus Stark, and Angelika Fruth
Author affiliations: Robert Koch Institute, Berlin, Germany (D. Werber, K. Stark, A. Fruth); Federal Institute for Risk Assessment, Berlin (L. Beutin); Max-Rubner Institute, Kulmbach, Germany (R. Pichner);

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Table 1

Foods from which STEC was isolated in Germany, 1996–2004*

Source Origin No. ruminant samples† Total no. samples
Federal Institute for Risk Assessment‡ Ground beef§ 112 112
Game¶ 57 85
Raw milk 55 55
Beef and beef products 43 43
Raw spreadable sausages 20 20
Pork and pork products 0 19
Cheese 15 15

Max-Rubner Institute** Raw spreadable sausages 54 54
Raw sausage meat 34 34

Total 395 448

*STEC, Shiga toxin–producing Escherichia coli.
†Samples from food containing ruminant meat or of ruminant origin.
‡Isolates from governmental food inspection laboratories (2005–2007).
§Of these, 12 contained also ground meat from sheep.
¶Deer (n = 56), wild boar (n = 18), hare (n = 10), game unspecified (n = 1).
#Sheep meat (n = 2), duck, salad, flan, minced horse meat, river water (1 each).
**Isolates obtained during a series of investigations in selected meat-processing companies (1996–2004).
††Meat juice (n = 2), horse meat (n = 1).

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