Escherichia coli 0157:H7

Escherichia coli O157:H7 was first identified as a human pathogen in 1982. It is a virulent and potentially lethal foodborne pathogen that may have been in the food system for decades.

Strains of E. coli O157:H7 have been found to be relatively acid tolerant and the infectious dose can be less than 50 cells.

Most human E. coli O157:H7 infections are caused by consumption of contaminated food and/or water, and cattle are generally considered the major reservoir for this organism.

In an estimated 4 percent of cases, E. coli O157:H7 produces shiga toxin that attacks the lining of the intestine and enters the bloodstream, causing hemolytic uremic syndrome, which can lead to kidney failure, anemia, internal bleeding, and other complications, including death.

When ingested, some strains, such as E. coli O157:H7 can be pathogenic and hence are a threat to food safety. Most outbreaks have been associated with the consumption of foods of bovine origin such as ground beef and milk. However, the pathogen has also been isolated from acidic foods such as apple cider, fermented sausage, blueberries, yoghurt and mayonnaise- containing food.
Escherichia coli 0157:H7