Testing for E. coli O157:H7 and Other STEC in Foods and Associated Samples

What are Shiga toxin-producing Escherichia coli (STEC)? 

STEC are a Gram-negative group of strains of Escherichia coli bacteria that produce Shiga toxins. These toxins can cause severe illness in humans, including diarrhea, abdominal cramps, and, in some cases, more serious complications such as hemolytic uremic syndrome (HUS), which can lead to kidney failure. STEC are very infectious: ingesting as few as 10 cells can potentially cause illness in vulnerable individuals such as young children, the elderly, and individuals with weakened immune systems.

eBook: Food Testing Method in Accordance with ISO 16140

There are multiple serotypes of STEC, with E. coli O157:H7 being the most commonly recognized and studied. However, there are many non-O157 STEC serotypes that can also cause illness (such as O26), which is caused by EPEC and EHEC strains of E. coli.

 

While generally sensitive to heat (proper cooking and heat treatments are an effective method of elimination), STEC can survive and grow in temperatures as low as 4°C or 40°F, making it vital to store perishable foods properly and to avoid cross-contamination in refrigerators.

Applications

Common foods associated with infection include undercooked meat (particularly ground meat, due to its manufacturing process), fresh produce and specifically leafy greens, contaminated water, and raw, unpasteurized milk and dairy products.

Solutions

We offer a range of validated products and solutions for the detection and identification of multiple genetic targets for E.coli O157:H7 and other STEC in food and environmental samples.

For Research Use Only. Not for use in diagnostic procedures.