There are actually a lot of E.coli strains and for the most part, they’re usually harmless. However, a strain of the bacterium known as the enterohemorrhagic Escherichia coli O157:H7 is perhaps one of the major causes of food-related contamination worldwide. animals, cattle in particular, are the most common reservoir for the bacteria.
The ability of the bacteria to colonize the gut of animals as well as to cause illness requires these bacteria to be adaptable to many environmental conditions. The infection starts after ingesting the bacteria and unfortunately, this occurs more often that people would like to pay attention to it.
While infections relate to E. coli are relatively lower compared to other pathogens like Campylobacter and Salmonella, hospitalization and mortality rates related to it are much higher.
- During an outbreak of bloody diarrhea[4] (hemorrhagic colitis) that occurred in 1982, the bacterium E.coli was first identified to be a disease-causing micro-organism.
- A year later, it was found out that this strain of E. coli produces a toxin known as the Shiga toxin (Stx), the toxin which caused the contamination of the food.