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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 .
In January 2007, the Canadian biopharmaceutical company Bioniche announced it has developed a cattle vaccine which reduces the number of O157:H7 shed in manure by a factor of 1000, to about 1000 pathogenic bacteria per gram of manure. [64] [65] [66]
E. coli is a gram-negative, facultative anaerobe, nonsporulating coliform bacterium. [18] Cells are typically rod-shaped, and are about 2.0 μm long and 0.25–1.0 μm in diameter, with a cell volume of 0.6–0.7 μm 3. [19] [20] [21] E. coli stains gram-negative because its cell wall is composed of a thin peptidoglycan layer and an outer membrane.
The Greater Omaha Packing Co. says one of its products tested positive for E. coli O157:H7, a strain known to cause severe intestinal infection in humans. ... E. coli is a group of bacteria ...
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 ] Nomenclature
Escherichia coli (/ ˌ ɛ ʃ ɪ ˈ r ɪ k i ə ˈ k oʊ l aɪ /; commonly abbreviated E. coli) is a Gram-negative gammaproteobacterium commonly found in the lower intestine of warm-blooded organisms (endotherms). The descendants of two isolates, K-12 and B strain, are used routinely in molecular biology as both a tool and a model organism.
Sorbitol-MacConkey agar is a variant of traditional MacConkey agar used in the detection of E. coli O157:H7. [1] Traditionally, MacConkey agar has been used to distinguish those bacteria that ferment lactose from those that do not.
They are globally-occurring bacteria. [7] 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]