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Escherichia coli O157:H7 is a serotype of the bacterial species Escherichia coli and is one of the Shiga-like toxin–producing types of E. coli.It is a cause of disease, typically foodborne illness, through consumption of contaminated and raw food, including raw milk and undercooked ground beef.
Serotype O157:H7 may trigger an infectious dose with 100 bacterial cells or fewer; other strain such as 104:H4 has also caused an outbreak in Germany 2011. Infections are most common in warmer months and in children under five years of age and are usually acquired from uncooked beef and unpasteurized milk and juice.
On January 12, 1993, Phil Tarr, then a pediatric gastroenterologist at the University of Washington and Seattle's Children's Hospital, filed a report with the Washington State Department of Health (DOH) about a perceived cluster of children with bloody diarrhea and Hemolytic Uremic Syndrome (HUS) likely caused by E. coli O157:H7. [15]
Wolverine Packing Co. has recalled more than 167,000 pounds of ground beef across the country over possible contamination with E. coli O157:H7. The recalled beef is linked to at least 15 illnesses ...
The Shiga toxin causes inflammatory responses in target cells of the gut, leaving behind lesions which result in the bloody diarrhea that is a symptom of a Shiga toxin-producing E. coli (STEC) infection. This toxin further causes premature destruction of the red blood cells, which then clog the body's filtering system, the kidneys, in some rare ...
The strain involved, E. coli O157:H7, can cause serious illness and was the source of a 1993 outbreak that killed four chil E. coli outbreak tied to McDonald's Quarter Pounder kills 1, sickens ...
Shiga-like toxin (SLT) is a historical term for similar or identical toxins produced by Escherichia coli. [3] The most common sources for Shiga toxin are the bacteria S. dysenteriae and some serotypes of Escherichia coli (shigatoxigenic or STEC), which include serotypes O157:H7, and O104:H4. [4] [5]
Salmonella spp. – its S. typhimurium infection is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens [11] [12] [13] Escherichia coli O157:H7 enterohemorrhagic (EHEC) which can cause hemolytic-uremic syndrome; Other common bacterial foodborne pathogens are: [14] Bacillus cereus