Sources: The digestive tract of cattle, swine and sheep.  It is most often associated with the cattle industry.  Infected cattle are slaughtered and fecal material that contains E. coli 0157:H7 comes in contact with the meat.  When this meat is ground E. coli 0157:H7 is introduced into the center of the meat.  If this meat is not thoroughly cooked, the organisms in the center will not be destroyed and can cause illness.

Characteristics: (E. coli 0157:H7 is a specific species of E. coli)  It has also been linked to H.U.S. (Hemolytic Uremic Syndrome) a potentially fatal disease associated with the ingestion of raw or undercooked ground meat, specifically in hamburger.

Symptoms: Severe abdominal cramps and bloody diarrhea.  Vomiting may occur.  Fever may occur, but not always.

Onset of Symptoms: From 3 to 9 days after ingestion.

How transmitted: If E. coli 0157:H7 is present, proper cooking of meat products and avoiding cross contamination are the best methods of control. Identifying the organism at its source is another good method to implement.  Testing at various levels will help identify the areas of concern.

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