Foodborne illness outbreaks associated with enterohemorrhagic E. coli (EHEC) have not abated, and additional serogroups (in addition to the “big six” non-O157 STEC) are being associated with foodborne illness.  A 2011 outbreak of EHEC in Germany, associated with fresh sprouts, sickened thousands and killed over 50 people as a result of contamination with serogroup O104 – a strain characterized as an enteroaggregative-EHEC that had acquired the gene that encodes for Shiga toxin-2 (Stx2) and appeared to be more virulent than O157:H7.  EHEC-associated illnesses inducing hemolytic uremic syndrome (HUS) typically result from the very potent Stx2.  Foodborne illnesses resulting only from Stx1, and not Stx2, are typically less severe and shorter in duration.  Many food safety professionals are unaware of this distinction.  A plan to develop a vaccine to protect individuals at high-risk (including laboratory researchers) against Stx2 has been proposed.  Food safety professionals are occasionally asked for their non-medical opinion on the use of antibiotics to treat EHEC.  In most EHEC-associated illnesses, antibiotics are contraindicated, yet they are still sometimes administered.  This symposium will discuss these issues and help food safety professionals better understand and respond to questions related to Stx2-producing strains of E. coli.

Presentations