Scientists have looked at why humans infected with E. coli are more likely to suffer serious symptoms after studying toxins produced by the bacteria.
The team found that a toxin produced by naturally-occurring E. coli
Continue Reading Role of toxin in seriousness of E. coli infection
A revision of Shiga-toxin producing E. coli guidelines in Norway was helped by a survey and new scientific evidence.
In autumn 2016, Shiga-toxin producing E. coli (STEC) guidelines were modified accounting for evidence on the
Continue Reading Study offers insight into revised E. coli guidelines in Norway
Researchers have looked at why dangerous forms of E. coli keep appearing in cattle.
While E. coli bacteria are a known cause of food poisoning, a wide variety of strains exist, many of them are
Continue Reading Dangerous E. coli strains adapt well to life in cattle, threatening people
Editor’s note: This information was originally posted July 12, 2016, by Sandra Avant, public affairs specialist for USDA’s Agricultural Research Service as part of the Science Tuesday feature series on the U.S. Department of Agriculture’s
Continue Reading Inexpensive camera system detects foodborne toxins
Scientists at USDA’s Agricultural Research Service Western Regional Research Center in Albany, CA, have come up with a less-expensive way to detect biologically active Shiga toxin, a product of pathogenic Escherichia coli serotype O157:H7. 
It
Continue Reading USDA Researchers Develop Camera System to Detect Active Shiga Toxin
A growing reliance on new, cheaper and faster testing for infectious diseases has experts questioning the accuracy of a reported decline of E. coli O157 cases in the U.S., challenging one of the nation’s few
Continue Reading Rapid Tests Cast Doubt on Food Safety Success Story
According to the CDC, E. coli O157:H7 causes 73,000 illnesses and 50 deaths every year in the United States. Another six E. coli strains – O26, O45, O111, O121, O145, and O103 – are considered
Continue Reading Publisher's Platform: A Bit(e) of E. coli History
