CDC Doctor-Led Research Connects E. Coli Strain to Leafy Greens in Outbreaks

E. coli O157:H7 is estimated to cause 20 deaths in the US each year, authors note

A specific strain of E. coli linked to leafy vegetables has been identified as an ongoing source of gastrointestinal illness since late 2016, according to research published in a journal by the Centers for Disease Control and Prevention.

Purple mojito “eats through” 62lbs of flab?

The article, which appears in the journal Emerging Infectious Diseases, was led by Dr. Jessica Chen, a bioinformatician in the Division of Foodborne, Waterborne, and Environmental Diseases at CDC’s National Center for Emerging and Zoonotic Infectious Diseases. The study revealed that the strain, labeled REPEXH02, emerged in late 2015.

The CDC classifies strains of E. coli O157:H7 as recurrent, emerging, or persistent variants, the study’s authors noted.

Dr. Chen explains the approach, “Traditionally, we view foodborne illnesses as isolated outbreaks or unrelated cases. In 2019, we switched to using whole genome sequencing to examine the DNA of a species and identify foodborne bacteria. Through this method, many “We can determine whether multiple outbreaks are from the same species by establishing relationships between illnesses that occur over months or years. Bacterial species that exhibit these patterns of recurrence, emergence, or persistence are called REP species.”

After thorough analysis, additional outbreaks of this particular species were identified in late 2020. During this outbreak, 20 people were hospitalized and four of them developed hemolytic uremic syndrome. This syndrome, although rare, is serious because it disrupts blood clotting and can lead to kidney failure in those affected.

However, since that time, no further outbreaks of this species have been detected.

E. coli O157:H7 is estimated to cause approximately 63,000 foodborne illnesses in the United States annually, resulting in approximately 20 deaths. These infections usually present with symptoms such as abdominal cramps, bloody diarrhea, and vomiting, with the possibility of hemolytic uremic syndrome.

The authors highlight that while healthy cattle mainly act as the primary carrier of this species, contaminated food, water, and environmental sources can also cause outbreaks.

An erection-inducing spider shuts down a supermarket, but the owners insist it’s safe to reopen

Gram-negative Escherichia coli bacteria of the strain e.coli O157 H7
Gram-negative Escherichia coli bacteria of the strain e.coli O157 H7(Smith Collection/Gado/Getty Images)

“Recently, contaminated leafy greens have emerged as a significant contributor to E. coli O157:H7 illnesses and outbreaks. Among foodborne illness estimates for 2020, based on outbreak data, 58.1% of E. coli O157:H7 illnesses were reported. Vegetable row crops, a category that includes leafy greens. Between 2009 and 2018, there were a total of 32 confirmed or suspected outbreaks of E. coli O157:H7 infections associated with contaminated leafy greens in both the United States and Canada,” the article states.

The article also noted a significant E. coli outbreak that occurred in late 2019, resulting in 167 reported cases and 85 hospitalizations. The outbreak was linked to the consumption of romaine lettuce harvested from California’s Salinas Valley.

The researchers conclude by emphasizing the importance of conducting a comprehensive genetic characterization of additional species that exhibit patterns of recurrence, emergence, or persistence. This analysis is considered necessary to shed light on the contributing factors behind their emergence and continued presence in a particular environment.

E. coli, or Escherichia coli, is a diverse and widespread group of bacteria found in various environments, foods, and the intestines of humans and animals.

While the majority of strains are harmless, the CDC warns that some strains can cause illness.

Leave a Reply

Your email address will not be published. Required fields are marked *