Enterohemorrhagic E. Coli infection

Escherichia coli O157:H7 has become a significant worldwide cause of food-borne illness since its discovery in the early 1980’s. This enteric organism is able to secrete a Shiga toxin distinguishing it from other pathogenic strains of E. coli. It has been implicated as the source of numerous outbreaks and sporadic cases predominantly from consumption of bovine food products. Transmission has also been linked to unpasteurized milk and cider, contaminated drinking and swimming water, fresh vegetables and secondarily through person-to-person contact. Infection due to E. coli 0157:H7 or enterohemorrhagic E. coli is typically characterized by diarrhea, abdominal cramping and hemorrhagic colitis. Hemolytic uremic syndrome and thrombotic thrombocytopenic purpura are less common, but severe, sequelae of infection. Early diagnosis through stool cultures specific for the organism and isolation of the source are important issues in controlling the spread of disease. At this time, there is no treatment other than appropriate supportive care.