Blakeslee, KarenAramouni, Fadi M.2015-12-232015-12-232006-01http://hdl.handle.net/2097/21900Originally authored by Karen P. Penner and Randall Phebus.Fadi Aramouni, Karen Blakeslee, Karen P. Penner and Randall Phebus, E.coli O157:H7 and foodborne illness, Kansas State University, January 2006.This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned.http://rightsstatements.org/vocab/InC-EDU/1.0/Health/SafetyE.coli O157:H7Escherichia coliUndercooked foodsFoodborne illnessPreventionMFTextKansas State University. Agricultural Experiment Station and Cooperative Extension ServiceSerials (publications)Articles