Nurhan ERTAŞ, Fulden KARADAL, Serhat AL, Yeliz YILDIRIM

Hayvansal gıdalarda Escherichia coli O157:H7'nin önemi

Shiga toksin üreten Escherichia coli (E. coli) ler hayatı tehdit eden hemolitik üremik sendrom (HUS), hemorajik kolitis, kanlı ve kansız diyare gibi farklı klinik bulgulara neden olan önemli bir gıda patojenidir. E. coli O157:H7nin klinik açıdan en önemli virulans faktörleri; shiga-like toksinler (stx1 ve stx2), intimin ve enterohemolizindir. E. coli O157:H7nin neden olduğu gıda kaynaklı enfeksiyonların çoğu çiğ et ve çiğ süt gibi sığır orjinli gıdalardan meydana gelmektedir. Etkenin neden olduğu enfeksiyonlarda antibiyotikler tedavi amacıyla kullanılmamalıdır. Antibiyotik uygulamalarının tedavide yardımcı olduğuna dair herhangi bir kanıt yoktur ayrıca antibiyotik alımı HUS riskini artırabilir. Bu nedenle E. coli O157:H7 enfeksiyonlarının önlenmesinde en önemli yol koruyucu tedbirlerdir.

Importance of Escherichia coli O157:H7 in food of animal origin

Shiga toxin-producing Escherichia coli (E. coli) is an important emerging foodborne pathogen associated with different clinical manifestations such as haemorragic and non- haemorragic diarrhea, hemorrhagic colitis (HC), and the life-threatening hemolytic-uremic syndrome (HUS). The most clinically important virulence factors of E. coli O157:H7 is the production of Shiga-like toxins (stx1 and stx2), intimin and enteroheamolysin. Most of the foodborne infections caused by E. coli O157:H7 have been associated with foods of bovine origin, particularly ground beef and raw milk. Antibiotics should not be used to treat this infection. There is no evidence that treatment with antibiotics is helpful, and taking antibiotics may increase the risk of HUS. Therefore protective measurement is the major way to prevent E. coli O157:H7 infections.

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