What strain of E. coli is known for producing toxins and has been a leading cause of diarrhea since 1982?

E. coli O157:H7 is recognized for its ability to produce Shiga toxin, which has serious implications for human health, including severe diarrhea, bloody stool, and even complications such as hemolytic uremic syndrome. This strain of E. coli gained prominence in the food safety landscape starting in the early 1980s when outbreaks linked to undercooked beef and contaminated vegetables began to be reported. The emergence of E. coli O157:H7 highlighted the vulnerabilities in food safety practices and underscored the importance of proper cooking and handling of food.

In contrast, while Salmonella, Shigella, and Campylobacter are also significant contributors to foodborne illness, they operate through different mechanisms and are associated with other types of food and transmission routes. Understanding the specifics of E. coli O157:H7 is crucial in food safety training, as it allows food managers to implement effective control measures to prevent outbreaks related to this pathogen.