Preventing E. Coli in Food
Prevention and control require a multidisciplinary approach in food safety and in animal and plant production as well as risk-based approaches along the entire food supply chain.
Hundreds of thousands of people are made ill by E. coli each year, with hundreds of them dying. In recent years, there has been an increase of outbreaks with significant impact on health care systems and agricultural production.
Please read FAO's publication ''Preventing E. coli in Food''
