Escherichia coli O157: H7 in Food With Health-Related Risks

Abstract

Escherichia coli O157:H7 has been implicated in many cases of food contamination across the world, in both the
beef and poultry industries, with approximately 1,000 E. coli O157 cases reported in UK each year. This includes 100
cases of haemolytic uraemic syndrome, a serious illness which can cause acute renal failure. Indeed, E. coli O157:H7
infections are of particular concern due to the potential severity of symptoms. An estimated 73,500 cases of illness,
2000 hospitalisations and 60 deaths occur each year in the USA due to E. coli O157 infection, costing approximately
$1 billion a year in medical costs and lost productivity. E. coli O157:H7 is regarded as being more transmissible
than other E. coli serotypes for a number of reasons, including its increased tolerance to acid, which allows it to
easily survive the acidic conditions of the stomach. This bacterium also produces Shiga toxins, which are heat stable,
and therefore unaffected by conventional pasteurization methods. Small doses of fewer than 10 cells may lead to
infection. Collectively, these factors make the control of E. coli O157:H7 an important issue in recent times for the
food sector. Many preventative measures have been introduced and targeted at all stages of the food chain, from the
farm, to the slaughterhouse, and to the preparation of food at home