Escherchia Coli O157:H7 as an Important Cause of Food Borne Illness

Abstract

Escherichia coli O157 is the most common member of a group of pathogenic E. coli strains and a cause for food borne illness. Transmission of E. coli O157:H7 to humans is principally via contamination of food by animal faeces, with cattle considered to be the primary reservoir. Typical illness as a result of an E. coli O157:H7 infection in humans can be life threatening, and susceptible individuals show a range of symptoms including haemolytic colitis, hemolytic-uremic syndrome, and thrombotic thrombocytopenia purpura. People of all ages are susceptible to infection with enterohemorrhagic E. coli O157:H7. However, the young and the elderly are more susceptible and are more likely to develop more serious symptoms. The enteric habitat of E. coli in animals provides easy access to animal-derived meats at slaughter and at points downstream in the food production process. An effective control program to substantially reduce E. coli O157:H7 infections will require the implementation of intervention strategies throughout the food continuum, from farm to table.

Keywords: E. coli O157:H7, Enterohemorrhagic, Haemolytic uraemic syndrome, Shiga-like toxin