Escherichia coli O157:H7 in the context of foodborne diseases and public health

Abstract

Foodborne diseases are a major issue and challenge in public health due to their morbidity and negative repercussions on health and economy for the population. The foodborne diseases have causal agents, being more frequent those of biological origin as Escherichia coli, which is considered a normal inhabitant of the intestinal microbiota in humans and animals. This microorganism represents different pathogenic groups such as enterohemorrhagic (E. coli O157:H7), which is considered an emerging pathogen with high incidence, mortality and severe sequelae. Its infection is generally through the consumption of contaminated meat products, and mainly affecting children and adults. The objective of this paper is to provide an overview of foodborne diseases and causative agents, such as enterohaemorrhagic E. coli O157:H7, including isolation procedures in the microbiological laboratory, sanitary regulation of major food carriers, treatment of infection and incidence of antimicrobial resistance, prevention and control measures through the main food vehicle propagation, all of which promote protection of the health of the population.