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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Characterization and Interventions for Foodborne Pathogens » Research » Publications at this Location » Publication #297813
Title: Escherichia coli and other Enterobacteriaceae: Food poisoning and health effects

Author
item Fratamico, Pina
item Smith, James

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 9/2/2013
Publication Date: 1/2/2016
Citation: Fratamico, P.M., Smith, J.L. 2016. Escherichia coli and other Enterobacteriaceae: Food poisoning and health effects. Book Chapter. 2:539-544.

Interpretive Summary:

Technical Abstract: The family Enterobactericeae consists of rod-shaped, Gram-negative, facultatively anaerobic, non-spore forming bacteria and also includes the food-borne pathogens, Cronobacter spp., Escherichia coli, Salmonella enterica, Shigella spp., and Yersinia spp. Illness caused by these pathogens is acquired by the consumption of various types of contaminated food, but can also be acquired through contaminated water, by contact with animals, and through person-to-person transmission. These pathogens have caused numerous disease outbreaks, and infection can lead to serious illnesses and sequelae, as well as death. One of the major groups of food-borne pathogens of the Enterobactericeae includes the E. coli pathotypes, consisting of the enterohemorrhagic (Shiga toxin-producing), enteropathogenic, enteroinvasive, enterotoxigenic, diffusely adherent, enteroaggregative, and extraintestinal E. coli. This chapter provides information on the characteristics of these E. coli pathotypes, how illness is acquired, the types of illness they cause, and their virulence mechanisms. In addition, there are short discussions on other food-borne pathogens in the Enterobacteriaceae family.