Escherichia coli (redirected from Heat-labile enterotoxin)

Escherichia coli (ĕsh'ərĭk`ēə kō`lī), common bacterium that normally inhabits the intestinal tracts of humans and animals, but can cause infection in other parts of the body, especially the urinary tract. It is the most common member of the genus Escherichia, named for Theodor Escherich, a German physician. E. coli is a Gram-negative, rod-shaped bacterium propelled by long, rapidly rotating flagella. It is part of the normal flora of the mouth and gut and helps protect the intestinal tract from bacterial infection, aids in digestion, and produces small amounts of vitamins B₁₂ and K. The bacterium, which is also found in soil and water, is widely used in laboratory research and is said to be the most thoroughly studied life form. In genetic engineering it is the microorganism preferred for use as a host for the gene-splicing techniques used to clone genes.

E. Coli Food Poisoning

In 1982 a particularly toxic strain of E. coli, E. coli 0157:H7, was identified; it produces a toxin that damages cells that line the intestines. Usually transmitted via raw or undercooked ground meat (thought to become contaminated during slaughter or processing), the strain can potentially contaminate any food and can also be spread by infected persons. Symptoms, which begin 1 to 8 days after infection and last for about a week, include bloody diarrhea, abdominal pain, vomiting, and in some cases, fever. The most serious complication is a hemolytic-uremic syndrome that can lead to kidney failure and death, especially in children. There is no treatment other than supportive care. Practical preventive measures include thorough cooking of meat and careful hygiene around infected individuals.

In 1993, E. coli 0157:H7 was responsible for an outbreak of food poisoning in Washington state that sickened 500 people, killing three. A rapid rise in the number of cases of illness caused by the strain has prompted calls for a reevaluation of meat inspection techniques in the United States and for the irradiation of meat to destroy such bacteria.

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E. coli

 in full Escherichia coli

Species of bacterium that inhabits the stomach and intestines. E. coli can be transmitted by water, milk, food, or flies and other insects. Mutations can lead to strains that cause diarrhea by giving off toxins, invading the intestinal lining, or sticking to the intestinal wall. Therapy consists largely of fluid replacement, though specific drugs are effective in some cases. The illness is usually self-limiting, with no evidence of long-lasting effects. However, one dangerous strain causes bloody diarrhea, kidney failure, and death in extreme cases. Proper cooking of meat, washing of produce, and pasteurization of cider prevent infection from contaminated food sources.

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Escherichia coli [‚esh·ə′rik·ē·ə ′kō‚lī]

(microbiology)

The type species of the genus, occurring as part of the normal intestinal flora in vertebrates. Also known as colon bacillus.