Summary

Escherichia coli bacteria cause many illnesses of the gastrointestinal tract. Often, people come down with these diseases when they eat contaminated foods, especially ground beef or raw produce. Though E. coli infections are most common in less developed parts of the world, they are also a problem in the United States—contamination occurred in prepackaged cookie dough in 2009 and in spinach in 2006. But all E. coli are not harmful, as strains found in the human intestinal system can help with vitamin K production or in fighting harmful bacteria. This third edition of Escherichia coli Infections contains up-to-date information on the different strains of E. coli, including the latest outbreaks, statistics, diagnostic breakthroughs, and vaccine development.

Chapters include:

• E. coli Outbreaks
• What Is E. coli?
• E. coli Diseases
• E. coli Colonization and Transmission
• Epidemiology of E. coli Infections
• Disease Pathogenesis
• Clinical Diagnosis and Treatment
• Disease Prevention
• Future Possibilities and Concerns.

Specifications

eBook

About the Author(s)

Shannon Manning grew up in Northville, Michigan. She obtained a B.S. in Biology at the University of Michigan, Ann Arbor in 1993. Afterwards she pursued a MPH in hospital and molecular epidemiology with a concentration in public health genetics, and a PhD in epidemiologic science at the University of Michigan School of Public Health. Dr. Manning worked on various research projects involving uropathogenic E. coli and group B streptococcus, and completed her graduate work in 2001. In 2002, she was awarded an emerging infectious diseases (EID) research fellowship through the Centers for Disease Control and Prevention (CDC) and the Association of Public Health Laboratories (APHL) where she was placed at the Michigan Department of Community Health, Bureau of Laboratories in Lansing, Michigan. Her primary research projects focused on shiga-like toxin producing E. coli (e.g., E. coli O157:H7) and Neisseria meningitidis.

Dr. Manning is currently employed as an assistant professor at Michigan State University (MSU) in the National Food Safety and Toxicology Center and Department of Pediatrics and Human Development. Her current work involves the molecular characterization of EHEC and group B streptococcus in an attempt to identify genotypes and bacterial factors important for disease pathogenesis.

Dr. Alan I. Hecht is a practicing chiropractor in New York. He is also an adjunct professor at Farmingdale State College, the C.W. Post campus of Long Island University, and Nassau Community College. He teaches courses in medical microbiology, anatomy and physiology, comparative anatomy, human physiology, human nutrition, and embryology. In addition, he is the course coordinator for Human Biology at Hofstra University, where he is an adjunct associate professor. He is also course coordinator for Graduate Anatomy and Physiology for Medical Physics at the Donald and Barbara Zucker School of Medicine at Hofstra/Northwell.

Dr. Hecht received the Chancellor's Award for Excellence in Adjunct Teaching from the State University of New York.

Dr. Hecht received his B.S. in Biology–Pre-Medical Studies from Fairleigh Dickinson University in Teaneck, New Jersey. He received his M.S. in Basic Medical Sciences from New York University School of Medicine. He also received his Doctor of Chiropractic (D.C.) degree from New York Chiropractic College in Brookville, New York.

Foreword by David Heymann, World Health Organization