E. coli (Escherichia coli)
A bacterium, certain strains of which (particularly O157:H7) can cause severe foodborne illness including kidney failure.
What It Means
Escherichia coli (E. coli) is a large and diverse group of bacteria. While most strains are harmless and are part of the normal intestinal flora of humans and animals, certain pathogenic strains can cause severe foodborne illness. The most well-known pathogenic strain is E. coli O157:H7, which produces Shiga toxin and can cause hemorrhagic colitis (bloody diarrhea) and hemolytic uremic syndrome (HUS), a potentially fatal condition that can lead to kidney failure. E. coli O157:H7 contamination is responsible for numerous Class I food recalls each year. Foods commonly associated with E. coli contamination include ground beef, raw milk, unpasteurized juices, lettuce, spinach, sprouts, and flour. E. coli infections from contaminated food affect an estimated 265,000 people in the United States annually, with about 3,600 hospitalizations and 30 deaths. Symptoms typically begin 3 to 4 days after exposure and include severe stomach cramps, diarrhea (often bloody), and vomiting. Young children and elderly adults are at the greatest risk for developing HUS. E. coli bacteria are destroyed by cooking food to safe internal temperatures — 160 degrees Fahrenheit for ground beef. The FDA monitors E. coli contamination through sampling programs and issues recalls when contaminated products are identified in the food supply.
Related Terms
Foodborne Illness
Any illness resulting from consuming contaminated food, also known as food poisoning.
Class I Recall
The most serious type of FDA recall, issued when a product could cause serious health problems or death.
Salmonella
A group of bacteria that is one of the most common causes of foodborne illness and food recalls in the United States.
Adulteration
When a food product contains an unsafe substance, was processed under unsanitary conditions, or otherwise violates FDA safety standards.
Frequently Asked Questions
What does E. coli (Escherichia coli) mean?
A bacterium, certain strains of which (particularly O157:H7) can cause severe foodborne illness including kidney failure.
Why is E. coli (Escherichia coli) important for food safety?
Escherichia coli (E. coli) is a large and diverse group of bacteria. While most strains are harmless and are part of the normal intestinal flora of humans and animals, certain pathogenic strains can cause severe foodborne illness. The most well-known pathogenic strain is E. coli O157:H7, which produ...