HPS Guidelines

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HPS Guidelines

Report from the Joint Food Standards Agency Scotland and Scottish Executive Task Force on E.coli O157 01 Jun 2001

This Report is the conclusion of 10 months work looking at the sources of E.coli O157, the risks and measures to avoid or minimise exposure to infection. The subjects of study and expertise of participants spanned a wide spectrum of areas including human health, waste, water, land use, animals and food.

Publisher(s)
  • E. coli O157 Task Force
Last Updated : 14/09/2017