Epidemiology of Escherichia coli O157:H7 Outbreaks, United States, 1982–2002

By Josefa M. Rangel, P. Sparling, C. Crowe, P. Griffin, D. Swerdlow. Emerging Infectious Diseases, 2005

1,398 citations recorded by the source corpus.

Surveillance data from 350 U.S. outbreaks of Escherichia coli O157:H7 are analyzed.

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Factors influencing the microbial safety of fresh produce: a review. (2012, background): “Rangel et al. (2005) identified fresh produce as the source of 21% of E. coli O157:H7 outbreaks from 1982 to 2002 in the United States.”
Foodborne Illness Acquired in the United States—Major Pathogens (2011, neutral): “Proportion foodborne 68% based on outbreak-associated illnesses from outbreaks reported to CDC from 1982-2002 (18) for which a mode of transmission was known.”
Recent Advances in Understanding Enteric Pathogenic Escherichia coli (2013, background): “contrasted a spinach outbreak and a lettuce outbreak of STEC O157:H7 from 2006 with the average of 350 STEC O157:H7 North American outbreaks and noted that the two outbreaks had much higher HUS rates (13% versus 4%) (190, 256).”
The growing burden of foodborne outbreaks due to contaminated fresh produce: risks and opportunities (2009, background): “Although subsequent outbreaks added many other foods to the list, particularly fresh produce items, ground beef continued to be a leading source of foodborne E. coli O157 outbreaks [24].”
Fitness of human enteric pathogens on plants and implications for food safety. (2006, background): “Fresh produce: a growing cause of outbreaks of foodborne illness in the United States, 1973 through 1997.”