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Escherichia coli infections. --- Colibacillosis --- Gram-negative bacterial infections

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DescriptionAlthough most strains of E. coli bacteria are harmless and live in the intestines of healthy humans and animals, several strains can produce powerful toxins and cause severe illness in humans. This versatile pathogen is best known for being transmitted to humans through contaminated foods - such as undercooked meat and unpasteurized fruit juice - and has attracts much attention when serious outbreaks occur.Importance of TopicE. coli is capable of causing a wide variety of diseases - from urinary tract infections to meningitis. A considerable amount of m

Escherichia coli infections. --- Escherichia coli. --- Virulence (Microbiology) --- Microbial virulence --- Pathogenic microorganisms --- E. coli (Bacterium) --- Escherichia --- Colibacillosis --- Gram-negative bacterial infections --- ESCHERICHIA COLI --- ADHESINS, ESCHERICHIA COLI --- ANTIGENS, BACTERIAL --- SHIGA TOXINS --- HEMOLYSINS --- GENETICS --- PATHOGENICITY --- ULTRASTRUCTURE --- CLASSIFICATION

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MEDICAL --- Public Health --- Escherichia coli infections --- Escherichia coli O157:H7 --- Beef --- Public health --- Risk Assessment --- Cattle --- Escherichia coli O157 --- Food Microbiology --- Meat --- Escherichia coli Infections --- Environmental Microbiology --- Medicine --- Enterohemorrhagic Escherichia coli --- Environment and Public Health --- Risk Management --- Food --- Risk --- Food Contamination --- Food Technology --- Ruminants --- Health --- Epidemiologic Measurements --- Enterobacteriaceae Infections --- Shiga-Toxigenic Escherichia coli --- Artiodactyla --- Environmental Pollution --- Food Industry --- Probability --- Gram-Negative Bacterial Infections --- Food and Beverages --- Organization and Administration --- Health Care --- Microbiology --- Population Characteristics --- Food Safety --- Health Occupations --- Health Services Administration --- Mammals --- Statistics as Topic --- Technology, Industry, Agriculture --- Disciplines and Occupations --- Industry --- Escherichia coli --- Biology --- Bacterial Infections --- Biological Science Disciplines --- Escherichia --- Epidemiologic Methods --- Bacterial Infections and Mycoses --- Technology, Industry, and Agriculture --- Health Care Evaluation Mechanisms --- Vertebrates --- Quality of Health Care --- Enterobacteriaceae --- Diseases --- Natural Science Disciplines --- Chordata --- Investigative Techniques --- Gram-Negative Facultatively Anaerobic Rods --- Gammaproteobacteria --- Health Care Quality, Access, and Evaluation --- Animals --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Gram-Negative Bacteria --- Proteobacteria --- Eukaryota --- Organisms --- Bacteria --- Microbiology & Immunology --- Health & Biological Sciences --- Risk factors --- Transmission --- Escherichia coli O157:H7. --- Beef. --- Public health. --- Risk factors. --- Transmission. --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Sanitary affairs --- Social hygiene --- EHEC (Bacterium) --- Colibacillosis --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation --- Gram-negative bacterial infections