Escherichia coli (E.coli)
Escherichia coli (E.coli) are very common bacteria in the gastrointestinal tract, and part of the normal bacterial flora. However, some E.coli strains are able to produce a toxin that could produce serious infection. The main reservoir of such E.coli strains is grass-feeding animals, cattle in particular. Their meat might become contaminated by faecal matter due to poor processing methods during slaughter, and their faeces might end up contaminating other foods (e.g. milk, vegetables) and water.
Escherichia coli (E.coli) are very common bacteria in the gastrointestinal tract, and part of the normal bacterial flora.
Molecular typing techniques are essential support for foodborne outbreak investigations both at the national and international level.
Prevention and control
Public health advice on prevention of diarrhoeal illness with special focus on Shiga toxin - producing Escherichia coli (STEC), also called verotoxin - producing E. coli (VTEC) or enterohaemorrhagic E. coli (EHEC)
Rapid risk assessment: Increase in OXA-244 -producing Escherichia coli in the European Union/European Economic Area and the UK since 2013, first update
Shiga toxin-producing Escherichia coli (STEC) infection - Annual Epidemiological Report for 2019
The European Union Summary Report on Antimicrobial Resistance in zoonotic and indicator bacteria from humans, animals and food in 2018/2019
Attributable deaths and disability-adjusted life-years caused by infections with antibiotic-resistant bacteria in Switzerland
Early findings in outbreak of haemolytic uraemic syndrome among young children caused by shiga toxin-producing escherichia coli, Romania, January to February 2016