Pathogenic E. coli food poisoning(病原大腸菌食中毒)

Causative organism

  • Enteropathogenic E. coli (EPEC)
  • Enteroinvasive E. coli (EIEC)
  • Enterotoxigenic Escherichia coli (ETEC)
  • Enterohemorrhagic E. coli (EHEC)



  • Latency period 10 to 15 hours
  • Symptoms Headache, vomiting, diarrhea, abdominal pain, fever, bloody stools
  • NOTE O – 157 is intestinal hemorrhagic E. coli



Source of pollution

  • Raw vegetables
  • beef
  • Aquatic food
  • well water
    Fecal samples such as carriers and livestock




  • Bacteria inhabiting the intestines of humans and animals
  • Intestinal hemorrhagic E. coli is killed by heating at 75 ° C for 1 minute or more
  • To disinfect the vegetables, boil it for about 5 seconds with 100 ° C hot water
  • Most things do not have pathogenicity
  • There are roughly four kinds of pathogenic Escherichia coli
  • Intestinal pathogenic E. coli = symptomatic to Salmonella lighter than Salmonella
  • Intestinal invasive E. coli = symptoms resembling Shigella causing severe acute colitis
  • Intestinal toxinogenic E. coli = causing diarrhea but no fever and symptoms are mild
  • Tubular bleeding E. coli = O – 157 etc and infants and elderly people may die




  • When traveling to the tropical region, do not eat raw water, raw seafood
  • Pay attention to well water etc.
  • Because there is secondary infection from person to person thoroughly wash hands
  • Do not eat raw meat
  • To heat well
  • Wash vegetables well




  • Kill by heating at 75 ° C for 1 minute or more
  • Boil the vegetables for about 5 seconds with 100 ℃ hot water
  • Thorough hand washing
  • Disinfection and disinfection of cooking utensils
  • Avoid raw eating such as beef