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Enterohemorrhagic E. coli (EHEC) Enteroaggregative E. coli (EAEC) Uropathogenic E. coli (UPEC) Verotoxin-producing E. coli; E. coli O157:H7 is an enterohemorrhagic strain also 2006 North American E. coli outbreak; E. coli O104:H4, also 2011 E. coli O104:H4 outbreak; Escherichia coli O121; Escherichia coli O104:H21; Escherichia coli K1, meningitis
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.
Pathogenic E. coli strains can be categorized based on elements that can elicit an immune response in animals, namely: [citation needed] O antigen: part of lipopolysaccharide layer; K antigen: capsule; H antigen: flagellin; For example, E. coli strain EDL933 is of the O157:H7 group.
Referred to as E. coli O157:H7 or Shiga toxin-producing E. coli (STEC), this strain of E. coli can be particularly dangerous and even life-threatening. The primary sources of STEC outbreaks are ...
The best known of these strains is O157:H7, but non-O157 strains cause an estimated 36,000 [citation needed] illnesses, 1,000 hospitalizations and 30 deaths in the United States yearly. [8] Food safety specialists recognize "Big Six" strains: O26; O45; O103; O111; O121 ; and O145. [ 8 ]
The strain involved, E. coli O157:H7, can cause serious illness and was the source of a 1993 outbreak that killed four children who ate undercooked hamburgers at Jack in the Box restaurants.
From 2002 to 2010, a team at the Hungarian Academy of Science created a strain of Escherichia coli called MDS42, which is now sold by Scarab Genomics of Madison, WI under the name of "Clean Genome E. coli", [123] where 15% of the genome of the parental strain (E. coli K-12 MG1655) were removed to aid in molecular biology efficiency, removing IS ...
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. [10] [11]