Escherichia
(esh‵ĕ-rik'ē-ă 
)
[Theodor Escherich, Ger. pediatrician, 1857–1911 + -ia]
A genus of gram-negative, motile, facultatively anaerobic, non-spore-forming bacilli of the family Enterobacteriaceae. These bacteria are part of the normal flora of the intestines of humans and animals.
ABBR: E. coli
A species that is normally nonpathogenic in the human intestinal tract. Some serotypes of E. coli may cause diarrheal illnesses, urinary tract infections, sepsis, or hemolytic uremic syndrome. Certain enterotoxigenic strains are a principal cause of travelers' diarrhea.E. coli is sensitive to many antibiotics, including sulfa drugs and quinolones. Diarrhea caused by E. coli should also be treated with aggressive fluid and electrolyte replacement to prevent dehydration.
E. coli 0157:H7 A strain of E. coli that may cause bloody diarrhea (and other more serious illnesses) as a result of its production of a potent toxin. Outbreaks of diarrheal illnesses caused by 0157:H7 have occurred in day care centers, families, farms, fast-food restaurants, nursing homes, petting zoos, and schools. The organism may contaminate undercooked meat, esp. hamburger; unpreserved apple cider; vegetables grown in manure; or contaminated water supplies. The infection caused by this bacillus may spread from animal-to-person, person-to-person, or through contamination of food or water.
Asymptomatic infection is common. In other cases, after the 3- to 8-day incubation period, an afebrile and self-limiting diarrhea occurs. But the infection may progress to hemorrhagic colitis with bloody diarrhea, severe abdominal pain, and low-grade fever. Resolution usually occurs in 1 week. In about 15% of cases, patients develop hemolytic uremic syndrome.
SEE: hemolytic uremic syndrome.
Without a high index of suspicion, diagnosis of E. coli 0157:H7 in either a lone case or an outbreak may be delayed. To prevent unnecessary diagnostic or therapeutic intervention, such as colonoscopy or colectomy, diagnosis should be made as quickly as possible.
Ground meat should be cooked until it reaches a temperature of 160°F (71.1°C); the meat should not be pink in the center. Leftovers should be reheated to 165°F (73.3°C). People who change a baby's diapers should wash their hand s thoroughly immediately afterward. Food hand lers must wash their hand s after using the toilet.
ABBR: EAEC
A type of E. coli that causes persistent diarrhea, esp. in the immunosuppressed.ABBR: EHEC
A type of E. coli that causes colitis with copious bloody diarrhea.ABBR: EIEC
A type of E. coli that invades and multiplies in the epithelial cells of the distal ileum and colon causing dysentery, principally in infants and children.ABBR: EPEC
A type of E. coli that produces infantile diarrhea, esp. in developing countries.ABBR: ETEC
A type of E. coli that can cause diarrhea in infants and travelers to developing countries. Fluid loss and abdominal cramping may be severe. The diarrhea results from the ingestion of tainted food or water and is produced by a heat-stable enterotoxin or a heat-labile enterotoxin.SEE: heat-labile enterotoxin; heat-stable enterotoxin.
extraintestinal pathogenic E. coli Any of the strains of E. coli that cause disease in organs other than those in the gastrointestinal tract.