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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.
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.
Enteropathogenic E. coli (EPEC) Enteroinvasive E. coli (EIEC) 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 ...
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] A 2011 outbreak in Germany was caused by another STEC, O104 ...
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]
Bacteria involved in causing and treating cancers. Cancer bacteria are bacteria infectious organisms that are known or suspected to cause cancer. [1] While cancer-associated bacteria have long been considered to be opportunistic (i.e., infecting healthy tissues after cancer has already established itself), there is some evidence that bacteria may be directly carcinogenic.
Non-pathogenic strains of E. coli ferment sorbitol to produce acid: Pathogenic E. coli cannot ferment sorbitol, so this strain uses peptone to grow. This raises the pH of the medium, allowing the pathogenic strain to be differentiated from other non-pathogenic E.coli strains through the action of the pH indicator in the medium.
The 2006 North American E. coli outbreak was an Escherichia coli O157:H7 outbreak from prepackaged spinach reported in 27 U.S. states and the Canadian province of Ontario. The outbreak cases spanned from August 30 to October 6, and its origin was traced back to a farm in San Benito County, California. [1]