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Out of potential sources for STEC exposure, undercooked meat and contact with animals and their environment were the most frequently found transmission routes. Decreasing the chances of acquiring the bacteria by these methods would additionally cut down on the other major transmission route, person-to-person spread.
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Erica Kintz
Food Standards Agency
Julii Brainard
University of East Anglia
Lee Hooper
University of East Anglia
International Journal of Hygiene and Environmental Health
University of Liverpool
University of East Anglia
Tshwane University of Technology
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Kintz et al. (Sun,) studied this question.
synapsesocial.com/papers/69d87737d2f7327e70ae338f — DOI: https://doi.org/10.1016/j.ijheh.2016.10.011