A gut bacterium whose harmful strains, such as Shiga toxin-producing E. coli, can cause severe illness.
No. Most E. coli strains are harmless and live normally in the gut. Only certain strains, such as Shiga toxin-producing E. coli, cause serious foodborne illness, but its presence is used as a sign of faecal contamination.
Undercooked minced meat such as burgers and sausages, unpasteurised milk and juice, and fresh produce contaminated by animal faeces or dirty water are the most common sources.
Mincing spreads any bacteria from the surface of the meat throughout the product, so the centre must be cooked thoroughly. Whole cuts have bacteria mainly on the surface, which searing kills.
HUS is a serious complication of some E. coli infections that can cause kidney failure. It is most dangerous for young children and older adults and requires urgent medical care.
Cook minced meat thoroughly, use pasteurised milk and juice, wash produce, prevent cross-contamination from raw meat, use safe water and maintain good hand hygiene.