Resumo (EN)
Enterohemorrhagic Escherichia coli (EHEC) serotype 0157:H7 was recognised as an important pathogen related to foodborne diseases in 1983, after occurence of an outbreak due to ingestion of scarcely cooked hamburgers in a fast-food restaurant in USA. Infected people may show hemorrhagic Colitis and hemolytic-uremic syndrome, a serious and often fatal illness. One of its virulence factors are the production of Shigalike toxins (Stx1 and Stx2), previously named verotoxins. E. coli O157:H7 is rather resistant to acid environment and can grow for instance, in mayonnaise and apple cider. Its principal and natural reservoir is the gastrointestinal tract of bovine in which feces it can be found. Contamination mostly occurs through ingestion of beef but also water, milk or vegetables, likely to be contaminated with fecal content. The principal methods of prevention and control are good hygienic handling, adoption of a danger analysis system and control of critical areas inside the industry. These measures will guarantee a lower risk of contamination of E. coli O157:H7.