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E. coli vs Shiga Toxin-producing E. coli - What’s the Difference and What’s the Problem?

E. coli, STEC, VTEC, O157… confused about the terms used for different groups of Escherichia coli and their relative food safety risks? You’re not alone. We often hear about the presence of “E. coli” and their use as a “faecal indicator”, or of STEC and its pathogenicity and symptoms, but regardless of what you may already know about them, to understand E. coli we must start at the beginning.

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Articles of Interest

Everything you need to know about fresh produce and E. coli

It appears that there are now more cases of illness due to produce. There are a few reasons for this. Firstly, there has been a large increase in the sale of bagged greens and salad kits as consumers are making an effort to try to eat more fruits and vegetables. Secondly, we’re getting much better at detecting and stopping food-borne outbreaks in their tracks due to a new molecular typing technique referred to as whole genome sequencing (WGS), which is a much more sensitive typing method than ones public health officials have been using.

A rapidly spreading E. coli outbreak in Michigan and Ohio is raising health alarms

This outbreak is larger than the usual summer uptick. Symptoms of E. coli sickness vary from person to person but often include severe stomach cramps, diarrhea that is often bloody, vomiting and a fever. These symptoms usually start within three to four days after the bacteria is swallowed, the CDC said, and most people recover without treatment within a week.

Beware the Myth of Grass-Fed Beef

Cows raised at pasture are not immune to deadly E. coli bacteria.

CDC: Do Not Eat Romaine Lettuce From Here, E. Coli Outbreak Gets Worse

Here we go again with yet another outbreak. The song romaines the same, 2019 meet 2018 and 2017. For the third straight year, there is a romaine-associated E. coli O157:H7 outbreak in North America.

E. Coli Outbreak In Romaine Lettuce Underscores Need For Change And Technology

Blockchain is an initiative that must be fast tracked in order to reduce food borne illnesses and reinforce consumer trust in our food supply.

E. Coli, Salmonella and Other Deadly Bacteria and Pathogens in Food: Factory Farms Are the Reason

E. coli is an intestinal pathogen. It only gets in the food if fecal matter gets in the food. Since plants don’t have intestines, all E. coli infections—in fact all food poisoning—comes from animals.

E.Coli Outbreaks - Preventable or Fact of Life?

Despite advances in medical science, bugs such as E. coli will always be one step ahead of us. Every now and then they will emerge with a vengeance as they spread illness and in extreme cases, death. Always try to find out where your produce comes from and never assume that your food is clean.

Europe's E. Coli Outbreak: It Could Happen Here

Are sprouts wreaking havoc abroad? Unclear. But one thing's for certain—the U.S. could experience a similar disaster.

From farm to the plate: Europe’s deadly E. coli outbreak

The virulent strain we’re seeing in Europe which has infected more than 1500 people and killed 17 is called E. coli 0104. While this particular strain is new, there are quite a lot of other E. coli strains that have done something similar in the past. Certain strains of E. coli contain a toxin or poison called the “Shiga toxin”. This toxin causes damage to the bowel and symptoms begin with bloody diarrhoea. They can progress to clots in the blood vessels and a break down in blood cells (this process is called “haemolytic–uremic syndrome”). This eventually results in kidney failure and can cause death.

From farm to the plate: Europe’s deadly E. coli outbreak

The virulent strain we’re seeing in Europe which has infected more than 1500 people and killed 17 is called E. coli 0104. While this particular strain is new, there are quite a lot of other E. coli strains that have done something similar in the past. Certain strains of E. coli contain a toxin or poison called the “Shiga toxin”. This toxin causes damage to the bowel and symptoms begin with bloody diarrhoea. They can progress to clots in the blood vessels and a break down in blood cells (this process is called “haemolytic–uremic syndrome”). This eventually results in kidney failure and can cause death.

How one contaminated cow can infect millions of pounds of hamburgers

More and more cows are being slaughtered in fewer and fewer slaughterhouses: That means that a single contamination incident — say, a feces-contaminated hide touching a cow carcass — can end up spreading to thousands of animals throughout an assembly line. This is particularly true for ground meat, which is generally made up of meat scraps from many different animals. And meat grinders can spread bacteria to the inside of a hamburger patty — where the microbes may not get cooked up hot enough to be killed.

How salad became a major source of food poisoning in the US

But in reality, we should probably be a little wary of lettuce all the time — not just when there’s a big E. coli outbreak. As sales of precut and bagged greens have boomed, one thing is becoming increasingly clear: They’re now one of the most common sources of food poisoning in the US.

My Life-Threatening Bout With E. Coli Food Poisoning

Before my illness, I was a healthy 22-year-old just out of college. But at some point, my doctors speculated, I must have eaten leafy greens contaminated by E. coli bacteria.

Preventing Foodborne Illness: E. coli “The Big Six”

Certain types of E. coli, such as O157:H7, can produce Shiga toxins that can cause severe illness. In addition to E. coli O157:H7, other E. coli serotypes have been shown to produce these toxins and cause foodborne illness. The US Food and Drug Administration (FDA) has identified six serogroups, known as the “big six”: E. coli O26, O45, O103, O111, O121, and O145.

Shiga-toxigenic Escherichia coli (including O157, non-O157 & HUS)

Cattle are the best characterized reservoir species for STEC. Some 50-80% of cattle herds — both beef and dairy — may be colonized by O157, although on any given day very few animals may test positive. Within a herd, colonization of individual animals (and fecal shedding) is transient. Thus, negative results from herd screening are difficult to interpret.

The Raw-Milk Deal

Pure-food worshippers put their health at risk—especially when they drink unpasteurized milk.

The Raw-Milk Deal

Pure-food worshippers put their health at risk—especially when they drink unpasteurized milk.

What Does Washing Produce Actually Do?

Rinsing fruit and vegetables under water helps rid the food items of soil, microorganisms and potential human pathogens such as E. coli, listeria and salmonella, according to Sanja Ilic, an assistant professor and food safety specialist at Ohio State University. However, it’s not a straightforward practice.

Where the Hell did Shiga Toxin E. coli come from? A Literature Review – Part 1

In fact, the origin of E. coli O157:H7, a bacterium first described in the 1970s and currently the most well studied shiga toxin-producing E. coli (STEC) strain, also (despite conventional wisdom) remains elusive.

Why Are Some E. Coli Strains Deadly While Others Live Peacefully in Our Bodies?

You have a variety of strains of E. coli in your intestine, including one that’s busy making the antioxidant vitamin K crucial for your and its survival.

Resources

About E. Coli

The Centers for Disease Control and Prevention (CDC) estimates that 73,000 cases of Escherichia coli O157:H7, occur annually in the United States. Every year, 2,100 Americans are hospitalized, and 61 people die as a direct result of E. coli infections and its complications.

E. coli Blog

Surveillance & analysis on E, Coli news and outbreaks.

Outbreaks

When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne disease outbreak. The list on this page primarily represents multistate foodborne outbreak investigations involving E. coli since 2006 where CDC was the lead public health agency.

WHO

Escherichia coli (E. coli) is a bacterium that is commonly found in the gut of humans and warm-blooded animals. Most strains of E. coli are harmless. Some strains however, such as Shiga toxin-producing E. coli (STEC), can cause severe foodborne disease. It is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products, raw milk, and contaminated raw vegetables and sprouts. STEC produces toxins, known as Shiga-toxins because of their similarity to the toxins produced by Shigella dysenteriae. STEC can grow in temperatures ranging from 7 °C to 50 °C, with an optimum temperature of 37 °C. Some STEC can grow in acidic foods, down to a pH of 4.4, and in foods with a minimum water activity (aW) of 0.95. STEC is destroyed by thorough cooking of foods until all parts reach a temperature of 70 °C or higher. E. coli O157:H7 is the most important STEC serotype in relation to public health; however, other serotypes have frequently been involved in sporadic cases and outbreaks.