Expert Food Safety explains deadly Stec infections: “With raw products such as Préparé, it is difficult to completely exclude any risk”

The outbreak of the STEC bacterium in several residential care centers in Flanders leads to concern and questions. How can such a bacterium end up in the food chain? How is the source traced? Professor Frank Devlieghere, Food Microbiology (UGent) expert, explains how infections occur, how they are traced and why vulnerable elderly people are at an extra risk.

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