E. coli O157:H7 commonly is associated with foodborne illness. According to the Centers for Disase Control, 73,000 cases of infection and 61 deaths occur each year from this strain.
Most strains of E. coli are harmless to humans. E. coli O157:H7 is an exception and produces a powerful toxin that can result in severe illness. Most infections in the United States are caused by eating undercooked ground beef, but infections from this strain can result from other foods, including spinach, sprouts, lettuce, salami, and unpasteurized milk and juice.
People diagnosed with E. coli O157:H7 typically become ill within two to eight days of exposure to the bacteria. Symptoms typically include severe bloody diarrhea and adbominal cramps.
Children under the age of five and elderly persons are at the greatest risk of serious complications from exposure to E. coli O157:H7. This strain of E. coli can lead to hemolytic uremic syndrome (HUS), which can result in the destruction of red blood cells and kidney failure. |
