Blakeslee, KarenAramouni, Fadi M.2015-12-232015-12-232006http://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.Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. In each case, credit Fadi Aramouni, Karen Blakeslee, Karen P. Penner and Randall Phebus, E.coli O157:H7 and Foodborne Illness, Kansas State University, January 2006.Health/SafetyE.coli O157:H7Escherichia coliUndercooked foodsFoodborne illnessPreventionTextKansas State University. Agricultural Experiment Station and Cooperative Extension ServiceSerials (publications)Articles