Shiga Toxin-Producing Escherichia Coli (STEC)

Coli Shiga Toxin-Producing Escherichia
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Coli Shiga Toxin-Producing Escherichia
Shiga toxin-producing Escherichia coli (STEC) has become a significant healthcare threat. According to World Health Organization (2018), the disease was first reported in 1982, thereby attracting the attention of various institutions and research groups. Various factors increase the threat and healthcare implications of STEC. Firstly, the disease has a high burden on children, thereby increasing the need for keen monitoring and management. At the same time, the disease affects various vital body organs, including the intestine, the kidney, and the central Nervous System. The ability of the Shiga toxin-producing Escherichia coli to thrive in different environments also makes it catastrophic to human health and public wellness.
Shiga toxin-producing Escherichia coli thrive in two major environments: beef and fresh produce. According to Food Safety and Inspection Service (2023), 16% percent of cases of STEC are linked to beef, while 15 % of the total cases are linked to fresh vegetables. According to Food Safety and Inspection Service, getting into contact with or eating uncooked beef increases the risks of getting STEC (2023). At the same time, the Shiga toxin-producing Escherich...