Which strain is associated with hemorrhagic colitis?

The association of Escherichia coli O157:H7 with hemorrhagic colitis is well-documented in food safety and public health. This particular strain of E. coli is known to produce Shiga toxin, which can cause severe gastrointestinal symptoms, including abdominal cramps, diarrhea, and in some cases, bloody diarrhea, which is characteristic of hemorrhagic colitis. This condition can arise from consuming undercooked ground beef, unpasteurized milk, or contaminated raw vegetables.

In addition, the complications that may arise from an infection with E. coli O157:H7 include hemolytic uremic syndrome (HUS), which can lead to kidney failure. Understanding the pathogenic nature of this strain is crucial for food safety, as it emphasizes the importance of proper cooking and food handling practices to prevent infection.

Other strains listed in the question are associated with different types of foodborne illnesses but do not specifically cause hemorrhagic colitis like E. coli O157:H7 does. This distinction is vital for food safety certification and helps inform proper food handling and preparation guidelines.