3.22 Escherichia Coli (E. Coli)
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Esherichia coli (E. coli) is a lactose-fermenting, gram-negative rod causing various diseases, ranging from mild gastroenteritis to septic shock.
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E. coli diseases can be divided into two categories: intestinal infections and extraintestinal infections (outside the GI system).
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E. coli is part of the normal flora in the human GI tract, but some strains are pathogenic.
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Four pathogenic strains of E. coli are Entertoxigenic E. coli (ETEC), Enterohemorrhagic E. coli (EHEC), Enteroinvasive E. coli (EIEC), and Enteropathogenic E. coli (EPEC).
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ETEC causes watery diarrhea and is commonly found in food and water in areas with inadequate sanitation and is the most important cause of travelers' diarrhea.
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EHEC, also called Shiga toxin-producing E. coli (STEC), causes bloody diarrhea and is associated with contaminated food (spinach, sprouts, lettuce, fruit, undercooked beef).
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Shiga toxin produced by EHEC causes cell death in the GI tract and can lead to hemolytic uremic syndrome (HUS) in about 10% of cases.
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EIEC causes dysentery-like symptoms such as abdominal pain, fever, and bloody diarrhea.
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EPEC causes diarrhea, malnutrition, and growth retardation, especially in children.
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Extraintestinal infections include urinary tract infections (UTIs), neonatal sepsis, and pneumonia (incomplete list)