Enterohemorrhagic Escherichia coli and Other Shiga Toxin-Producing E. coli

Enterohemorrhagic Escherichia coli and Other Shiga Toxin-Producing E. coli

by Vanessa Sperandio (Editor), Carolyn Hovde Bohach (Editor)

 

Whether contracted through contaminated food or a trip to the local petting zoo, disease-causing E. coli is a major human health threat

Most E. coli strains live harmlessly in the intestines of healthy humans and animals, but virulent strains, the enterohemorrhagic E. coli (EHEC) and certain Shiga toxin–producing E. coli (STEC), cause life-threatening infections, with young children and the elderly most at risk. Easily transmitted through contaminated water, food, and more rarely through contact between animals and people, controlling the development of EHEC and STEC outbreaks is a concern for the infectious disease community and the food industry.

Covering a diverse array of topics, including microbial pathogenesis, disease pathophysiology, food safety, genetic analysis, veterinary microbiology, epidemiology, and environmental microbiology, Enterohemorrhagic Escherichia coli and Other Shiga Toxin-Producing E. coli presents the most current, relevant research overview from a multidisciplinary, international group of expert authors concerned with tracking, deciphering, intervening and understanding the diseases caused by EHEC and STEC.

Editors Vanessa Sperandio and Carolyn J. Hovde updated and expanded the scope of the previous edition, Escherichia coli O157:H7 and Other Shiga Toxin-Producing E. coli Strains. Useful as a textbook for advanced courses in microbiology, food safety, infectious disease, or microbial pathogenesis, the text is also a valuable reference for research scientists, clinicians, health professionals, policy makers, and food safety professionals.

 

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