Enterotoxigenic Escherichia coli (ETEC) are Gram-negative bacteria that can cause foodborne illness.1 A publication by Scallan et al.2 in 2011 estimated that 17,894 human foodborne ETEC cases, including 0 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne ETEC in the US and Canada include:
Fleckenstein laboratory, University of Tennessee Health Science Center, Memphis, Tennessee
Giron laboratory, University of Florida, Gainesville, Florida
Hardwidge laboratory, University of Kansas Medical Center, Kansas City, Kansas
Nataro laboratory, University of Maryland School of Medicine, Baltimore, Maryland
Okhuysen laboratory, University of Texas Graduate School of Biomedical Sciences, Houston, Texas
Sack laboratory, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland
Savarino laboratory, Uniformed Services Univ. Health Sciences, Bethesda, Maryland
Key laboratories studying various aspects of foodborne ETEC in Europe include:
Svennerholm laboratory, University of Gothenburg, Sweden
Key laboratories studying various aspects of foodborne ETEC in South and Latin America include:
Key laboratories studying various aspects of foodborne ETEC in Asia and Australia include:
Additional resources on ETEC:
A number of key sources on ETEC are available.
References
1http://en.wikipedia.org/wiki/Enterotoxigenic_Escherichia_coli
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848