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escherichia coli (e. coli)
O157:H7
E. coli O157:H7 and other strains of enterohemorrhagic E. coli
(EHEC) belong to a large and diverse group of bacteria. Many
strains are harmless and do not cause disease, but E. coli
O157:H7 and other strains that produce the Shiga toxin (STEC)
have been implicated in many outbreaks, including those from
restaurants.
Symptoms of infections with E. coli usually include severe
abdominal cramps, diarrhea (often bloody) and vomiting. Young
children and the elderly can have more serious symptoms that
often require hospitalization; the most serious complication of
E. coli O157:H7 infection is hemolytic uremic syndrome (HUS).
With HUS, the red blood cells are destroyed, resulting in kidney
failure. Treatment with antibiotics is not recommended, as their
use may increase the risk of HUS.
This disease has a low infectious dose, with an incubation
period that is usually 3-4 days, but can range from 1–10 days.
The most common source of E. coli O157:H7 infection is
undercooked ground beef that has been contaminated with cattle
feces; outbreaks have also occurred from lettuce, spinach and
other produce, unpasteurized juice, raw milk, other dairy
products and contaminated water.
Although there are relatively few cases (<50) reported in
Georgia each year, it is estimated that there are approximately
73,000 cases of E. coli O157:H7 infection in the US each year,
with about 60 deaths.
The following websites have additional information:
www.cdc.gov/nczved/dfbmd/disease_listing/stec_gi.html
www.health.state.ga.us/epi/disease/ecoli.asp
www.ecoliblog.com