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)
Ninth external quality assessment scheme for typing of Shiga toxin-producing Escherichia coli
External quality assessment (EQA) of performance of laboratories participating in the European Antimicrobial Resistance Surveillance Network (EARS-Net), 2019
Shiga toxin/verocytotoxin-producing Escherichia coli (STEC/VTEC) infection - Annual Epidemiological Report for 2018
Investigation of travel-related cases in a multinational outbreak: example of the Shiga-toxin producing E. coli outbreak in Germany, May–June 2011
Laboratory preparedness for detection and monitoring of Shiga toxin 2-producing Escherichia coli O104:H4 in Europe and response to the 2011 outbreak.