Foodborne pathogenic E. coli (focus on STEC)
Robert S Barlow and Glen E MellorFood Safety and Stability
CSIRO Animal, Food and Health Sciences
PO Box 745, Archerfield BC, Qld 4108, Australia
Tel: +61 7 3214 2035
Fax: +61 7 3214 2050
Email: robert.barlow@csiro.au
Microbiology Australia 34(2) 80-83 https://doi.org/10.1071/MA13028
Published: 13 May 2013
Abstract
Foodborne pathogenic E. coli continue to emerge and evolve as significant human pathogens. With cattle and other ruminants acting as natural reservoirs, they contaminate food directly via contamination of animals at slaughter or indirectly via the use of contaminated manure or water during food production. E. coli O157 remains the predominant disease causing serotype although additional serotypes such as O26 and O111, along with E. coli possessing novel combinations of virulence genes, highlight the increasing complexity associated with reducing the prevalence of foodborne pathogenic E. coli. Variability in the severity of disease caused by different E. coli provides insight into the significance of virulence factors thereby enabling the design of possible control methods such as vaccines. The continuing burden of foodborne pathogenic E. coli presents a challenge for food producers and researchers to overcome to ensure an ongoing supply of safe and healthy food.
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