Scientists have identified more than 150 shiga-toxin producing E. coli, which are associated with severe abdominal cramping, watery or bloody diarrhea, low-grade fever, vomiting and hemorrhagic colitis, which could progress to hemolytic uremic syndrome (HUS), an important cause of acute renal failure in children and morbidity and mortality in adults. This test detects 100% of the serotypes produced by pathogenic strains of E. coli, including E. coli O157:H7.
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5 to 7 days
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|Shiga Toxins; stool||87427||No|
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Shiga toxins are a family of related toxins with two major groups, Stx1 and Stx2 which are produced by S. dysenteriae and the Shigatoxigenic group of Escherichia coli (STEC). Pathogenic STEC are associated with severe abdominal cramping, watery or bloody diarrhea, low-grade fever, vomiting and more serious outbreaks of life-threatening hemorrhagic colitis and hemolytic uremic syndrome leading to kidney failure. This test detects 100% of the serotypes produced by pathogenic strains of E. coli, including E. coli O157:H7.
STEC is a major cause of sporadic cases of disease as well as serious outbreaks worldwide. Major transmission modes include contaminated food or water, person-to-person spread in nursing homes, day care centers or other settings, or animal-to-person contact. The most common sources of infection by STEC include undercooked beef and beef products, as cattle are major carriers. Other wild and domestic animals, including birds, can also carry these bacteria. STEC and its Shiga toxins can be destroyed by heat. Food-borne outbreaks have been traced back to undercooked hamburgers, unpasteurized fruit juices, salad bars, salami and unpasteurized milk. STEC strains are usually self-limiting, lasting an average of about eight to ten days