Foodborne E coli infection

Foodborne E coli infection typically occurs through the ingestion of food or water contaminated with pathogenic strains of Escherichia coli.

Enterotoxigenic E coli (ETEC) is the most common cause of traveler's diarrhea.

Diagnosis is made based on stool culture, with serotyping for greater specificity.

Treatment is supportive, with rehydration and correction of electrolyte imbalance.

Use of antibiotics is controversial and in most cases not necessary, except possibly in traveler's diarrhea.

In the US, the most common serotype of enterohemorrhagic E coli (EHEC) is O157:H7.

Ten percent of patients with E coli O157:H7 infection develop hemolytic uremic syndrome.

Escherichia coli is a gram-negative, rod-shaped bacterium. It is a commensal organism that colonizes the gastrointestinal tract within a few hours of birth. E coli becomes pathogenic by acquiring virulence factors or genetic mutations. Infection by pathogenic strains occurs through ingestion, usually via contaminated food or water.