2 Health Protection Scotland/Scottish E. coli O157/VTEC Reference Laboratory. VTEC in Scotland, 2012. HPS Weekly Report 2013; 47: 218-221. http://www.documents.hps.scot.nhs.uk/ewr/pdf2013/1326.pdf
3 Friedrich AW. Enterohaemorrhagic Escherichia coli O104:H4: are we prepared now? Euro Surveill 2011; 16(31). http://www.eurosurveillance.org/images/dynamic/EE/V16N31/art19938.pdf.
4 Data for 2012 remain provisional.
5 Innocent GT, Mellor DJ, McEwen SA, Reilly WJ, Smallwood J, Locking ME et al. Spatial and temporal epidemiology of sporadic human cases of Escherichia coli O157 in Scotland, 1996-1999. Epidemiol Infect 2005; 133: 1033-41.
6 Health Protection Network. Guidance for the Public Health Management of Infection with Verotoxigenic Escherichia coli (Second Edition). HPS, 2013. http://www.hps.scot.nhs.uk/giz/guidelinedetail.aspx?id=39336.
10 The Transport of Animals (Cleansing and Disinfection) (Scotland) Regulations 2005,
12 The Safe Sludge Matrix, ADAS (2001) http://www.adas.co.uk/LinkClick.aspx?fileticket=f_CX7x_v4nY%3d&tabid=211&mid=664
14 Regulations (EC) No. 852/2004, 853/2004
15 As defined in the Glossary.
19 As defined in the Glossary
20 Regulation (EC) No. 2073/2005
21 See Glossary.
22 FSA Project B18018 (2010). A UK-wide survey of microbiological contamination of fresh red meats on retail sale.
23Shiga toxin/verotoxin-producing Escherichia coli in humans, food and animals in the EU/EEA, with special reference to the German Outbreak strain STEC O104. ECDC/EFSA Joint Technical Report, June 2011. (http://ecdc.europa.eu/en/publications/Publications/1106_TER_EColi_joint_EFSA.pdf)
24 FSA Project B11010 Baylis, C., Smith, H., Bolton, E., O'Brien, S. Review of past and current research on Verocytotoxin producing Escherichia coli (VTEC) in relation to public health protection (2006).
25 UK E. coli O157 outbreak associated with soil on vegetables. HPA press release; 30 September 2011.
26 Deering, A.J. et al. (2011) Internalisation of E. coli O157:H7 and Salmonella in plants: A review. Food Research International In press.
27 Microbiological hazards in fresh leafy vegetables and herbs, WHO/FAO Meeting Report, Microbiological Risk Assessment Series 14 (2008).
28 Good Agricultural Practice (GAP) is defined as the adoption of management practices that minimise the risks of water, air and soil pollution, ensure the highest possible standards of food safety and allow economic agriculture to continue.
29 Shiga-toxin producing E. coli O104:H4 2011 outbreaks in Europe:Taking Stock. EFSA Journal, 2011; 9(10) 2390.
30 Maher, M.M., Jordan, K.N., Upton, M.E., and Coffey, A. (2001). Growth and survival of E. coli O157:H7 during the manufacture and ripening of a smear-ripened cheese produced from raw milk. Journal of Applied Microbiology 90: 201-207.
31 Schlesser, J.E., Gerdes, R., Ravishankar, S., Madsen, K., Mowbray, J. And Teo, A.Y. (2006). Survival of a five-strain cocktail of Escherichia coli O157:H7 during the 60-day aging period of cheddar cheese made from unpasteurised milk. Journal of Food Protection. 69: 990-998.
32 See Glossary.
35 See Glossary.
39 Managing Farm Manures for Food Safety (FSA) 2009. http://www.food.gov.uk/multimedia/pdfs/manuresguidance.pdf
40 PAS 110:2010 Specification for whole digestate, separated liquor and separated fibre derived from the anaerobic digestion of source-segregated biodegradable materials http://www.wrap.org.uk/content/bsi-pas-110-producing-quality-anaerobic-digestate
41 The Safe Sludge Matrix, ADAS (2001) http://www.adas.co.uk/LinkClick.aspx?fileticket=f_CX7x_v4nY%3d&tabid=211&mid=664
42 Red Tractor Assurance for Farms. Fresh Produce Scheme (2011) http://www.assuredfood.co.uk/resources/000/618/000/Produce_standard.pdf
43 Chilled Food Association (2007) Microbiological Guidance for produce suppliers to chilled food manufacturers. Second Edition
48 Fresh Produce Consortium Guidance for Food Businesses on the hygienic Sourcing, production and safe handling of Ready to Eat Sprouts. First Edition (May 2012)
49 Regulation (EC) No. 2073/2005 defines ready-to-eat food as 'food intended by the producer or the manufacturer for direct human consumption without the need for cooking or other processing effective to eliminate or reduce to an acceptable level micro-organisms of concern'.
50 The Specialist Cheesemakers Code of Best Practice (3rd Edition). The Specialist Cheesemakers Association 2011. http://www.specialistcheesemakers.co.uk/best_practice/index.htm
51 See Glossary.
52 Regulation (EC) No. 2073/2005.
53 As defined in the Glossary.
54 As defined in the Glossary.
64 As defined in EU Regulation (EC) No. 2073/2005
65 As defined in the Glossary.
66 As defined in the Glossary.
67 As defined in the Glossary.
68 As defined in the Glossary.
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