Foodborne illnesses, also known as food poisoning, are a serious public health issue. Each year, they make 48 million people get sick, hospitalize 128,000, and cause the death of 3,000. Pathogenic E. coli is one of the most common known foodborne pathogens. However, the severity of various E. coli strains varies tremendously and the public should be cautious about one particularly dangerous type of E. coli.
E. Coli 101
Escherichia coli, also known as E. coli, is one of the most common types of bacteria known to mankind. From helping with digestion in your stomach to being a producer of artificial insulin, the bacteria discovered in 1885 have been studied countless times and improved our understanding of the microscopic world.The E. coli we infamously know from the news belong to the group Enteropathogenic E. coli (EPEC) and are pathogens responsible for food poisoning. Foodborne illnesses also include Salmonella and Norovirus (responsible for the recent cruise ship outbreaks). Typically, an E. coli infection occurs when a person comes into contact with contaminated food, animals, or water. It usually only causes mild abdominal pain or brief diarrhea. Other symptoms include stomach cramps, nausea, vomiting, and fever.
