ABSTRACT
Abstract ................................................................................................... 94 4.1 Introduction .................................................................................... 94 4.2 Biological Characteristics .............................................................. 95 4.3 Diseases ......................................................................................... 96 4.4 Epidemiology ................................................................................. 97 4.5 Genomics ..................................................................................... 100 4.6 Pathogenesis ................................................................................. 102 4.7 Identification and Detection ......................................................... 107 4.8 Treatment and Prevention ............................................................ 112 4.9 Future Perspective ........................................................................ 115 Keywords .............................................................................................. 116 References ............................................................................................. 116
XIANGNING BAI and YANWEN XIONG*
Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, PR China
*Corresponding author. E-mail: xiongyanwen@icdc.cn
ABSTRACT
Escherichia coli O157:H7 was first identified as a pathogen associated with hemorrhagic colitis (HC) in 1982 in an outbreak of foodbornerelated illness after consuming undercooked ground hamburger meat in a fast-food chain in the United States. Since then, E. coli O157:H7 has been reported to be responsible for numerous infectious outbreaks worldwide. Infections are associated with the ingestion of contaminated food and water, as well as person-to-person contact, and through contact with animals or their environment. The produce of Shiga toxin (Stx) is the major virulence feature attributed to E. coli O157:H7 disease pathogenesis. This chapter provides a board overview of E. coli O157:H7 with an emphasis on the epidemiology, pathogenesis, detection, treatment, and prevention.
