E coli infection

Escherichia coli infection
E coli at 10000x, original.jpg
Synonyms	N/A
Pronounce	N/A
Specialty	N/A
Symptoms	Diarrhea, abdominal pain, fever, vomiting
Complications	Hemolytic uremic syndrome, kidney failure
Onset	1-10 days after exposure
Duration	5-10 days
Types	N/A
Causes	Escherichia coli bacteria
Risks	Contaminated food or water, poor hygiene
Diagnosis	Stool culture, PCR
Differential diagnosis	N/A
Prevention	Proper food handling, hand washing
Treatment	Rehydration, antibiotics (in some cases)
Medication	N/A
Prognosis	N/A
Frequency	N/A
Deaths	N/A

Escherichia coli infection is a condition caused by the bacterium Escherichia coli, which is commonly found in the intestines of humans and animals. While most strains of E. coli are harmless, some can cause severe foodborne illness.

Pathophysiology

Escherichia coli is a Gram-negative, facultative anaerobic, rod-shaped bacterium. It is part of the normal gut flora in humans and animals, but certain strains, such as EHEC, can produce Shiga toxin, leading to severe illness.

Transmission

E. coli infections are primarily transmitted through the consumption of contaminated food or water. Common sources include undercooked ground beef, raw milk, and fresh produce. Person-to-person transmission can also occur, particularly in settings with poor hygiene.

Clinical Manifestations

The symptoms of E. coli infection can vary depending on the strain. Common symptoms include:

• Diarrhea, which may be bloody
• Abdominal pain
• Fever
• Vomiting

In severe cases, particularly with EHEC infections, complications such as hemolytic uremic syndrome (HUS) can occur, leading to kidney failure.

Diagnosis

Diagnosis of E. coli infection is typically made through a stool culture, which can identify the presence of the bacteria. PCR tests can also be used to detect specific virulence factors, such as the genes encoding Shiga toxin.

Treatment

Treatment for E. coli infection primarily involves supportive care, such as rehydration therapy to prevent dehydration. Antibiotics are generally not recommended for EHEC infections, as they may increase the risk of HUS. In some cases, antibiotics may be used for other types of E. coli infections.

Prevention

Preventive measures include:

• Proper cooking of meat, particularly ground beef, to an internal temperature of at least 160°F (71°C)
• Avoiding unpasteurized milk and juices
• Washing fruits and vegetables thoroughly
• Practicing good hand hygiene, especially after using the bathroom or handling raw meat

Epidemiology

E. coli infections are a significant cause of foodborne illness worldwide. Outbreaks are often associated with contaminated food products and can affect large numbers of people. Surveillance and reporting systems help track and manage outbreaks.

See also

• Food safety
• Infectious disease
• Bacterial infection