Shiga Toxin: E. coli 0104:H4 Topic Guide

Food poisoning is a general term that refers to gastrointestinal illnesses (usually diarrhea and/or vomiting) caused by food that is contaminated with bacteria, parasites, viruses, or toxic substances.

Escherichia coli 0157:H7 (E. coli 0157:H7) infections are caused by bacterial. E. coli 0157:H7 is one of the most virulent strains and is passed from person to person via contaminated food and water with infected feces. Symptoms include nausea, vomiting, bloody diarrhea, fever, and abdominal pain. Complications can occur in the elderly and in children younger than 6 years of age.

Food poisoning is caused by viruses, bacteria, toxins, parasites, or chemicals that have contaminated food or drinking water. Symptoms of food poisoning include diarrhea, vomiting, nausea, fever, abdominal cramping, dehydration, rectal bleeding, and bloating. Food poisoning usually can be cared for at home. In some instances (severe dehydration) a person may be hospitalized for treatment.

Some types of E. coli are contagious and others are not. Some of the strains that cause gastrointestinal problems can be transmitted from person-to-person, usually from fecal/oral exposure (such as eating contaminated food or drinking contaminated water, or swimming in contaminated bodies of water). It commonly spreads in foods such as raw meat, raw milk, and raw fruits and vegetables.