Non-O157 Shiga-like toxin-producing E.coli (STEC) are Gram-negative foodborne pathogens1 that can cause severe foodborne disease. A publication by Scallan et al.2 in 2011 estimated that 112,752 human foodborne non-O157 STEC cases, including 0 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne non-O157 STEC in the US and Canada include:
Food Safety and Enteric Pathogens Research Unit, United States Department of Agriculture, USA
STEC Center, Michigan State University, USA
Key laboratories studying various aspects of foodborne non-O157 STEC in Europe include:
Dipartimento di Scienze degli Alimenti, Italy
Institute for Hygiene and the National Consulting Laboratory for Haemolytic Uraemic Syndrome, Germany
Laboratoire d’Etudes et de Recherches sur la Qualite´ des Aliments et les Proce´ de´ s Agroalimentaires, France
National Reference Laboratory for Escherichia coli, Germany
Key laboratories studying various aspects of foodborne non-O157 STEC in South and Latin America include:
Instituto Tecnología de Alimentos, Argentina
Key laboratories studying various aspects of foodborne non-O157 STEC in Asia and Australia include:
Department of Public Health, Korea
National Institute of Health Sciences, Japan
Additional resources on foodborne non-O157 STEC:
A number of key sources on foodborne non-O157 STEC are available.
References
1http://en.wikipedia.org/wiki/Escherichia_coli (see also: http://en.wikipedia.org/wiki/Verotoxin-producing_Escherichia_coli)
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848