What is E coli O157 H7?
Jump to navigation Jump to search. [edit on Wikidata] Escherichia coli O157:H7 is a serotype of the bacterial species Escherichia coli and is one of the Shiga toxin–producing types of E. coli. It is a cause of disease, typically foodborne illness, through consumption of contaminated and raw food, including raw milk and undercooked ground beef.
What is the pathophysiology of E coli H7?
An enterohemorrhagic bacterial strain, E. coli O157: H7 infects the alimentary tract and induces abdominal cramps with hemorrhagic diarrhea. Transmission of E. coli O157: H7 occurs via the fecal-oral route after consumption of contaminated, undercooked liquids and foods.
What is the US prevalence of E coli O157 infection?
E. coli O157 outbreaks ( > 2 cases of E. coli O157 infection with a common epidemiologic exposure) reported to CDC from 1982 to 2002 were reviewed. In that period, 49 states reported 350 outbreaks, representing 8,598 cases, 1,493 (17%) hospitalizations, 354 (4%) hemolytic uremic syndrome cases, and 40 (0.5%) deaths.
What are the symptoms of E coli o157-h7?
The following are some of the most common symptoms associated with E. coli O157:H7. However, each person may experience symptoms differently: Hemolytic uremic syndrome (HUS), a serious complication that can lead to kidney failure and death Symptoms may range from none to HUS.