Latest Escherichia coli Stories

A team of researchers from the Johns Hopkins Bloomberg School of Public Health and the Johns Hopkins School of Medicine, have found an inexpensive and effective way to clean small amounts of drinking water. Just add sunlight and a twist of lime. The team found that adding lime juice to water that is treated with a solar disinfection method removed detectable levels of harmful bacteria such as Escherichia coli (E. coli) significantly faster than solar disinfection alone. Solar...

Disruption of key cellular functions produces physiologic and behavioral responses Two Massachusetts General Hospital (MGH)-based research teams, along with a group from the University of California at San Diego, have discovered that animals have a previously unknown system for detecting and responding to pathogens and toxins. In three papers published in the journals Cell and Cell Host & Microbe, the investigators describe finding evidence that disruptions to the core functions of...

The specific mechanisms by which humans and other animals are able to discriminate between disease-causing microbes and innocuous ones in order to rapidly respond to infections have long been a mystery to scientists. But a study conducted on roundworms by biologists at UC San Diego has uncovered some important clues to finally answering that question. In a paper published in this week’s early online issue of the journal Cell Host & Microbe, the researchers discovered that intestinal...

Escherichia coli – a bacteria considered the food safety bane of restaurateurs, grocers and consumers – is a friend. Cornell University biomolecular engineers have learned to use E. coli to produce sugar-modified proteins for making pharmaceuticals cheaper and faster. (Nature Chemical Biology, March 25, 2012.) Matthew DeLisa, Cornell associate professor of chemical and biomolecular engineering, and his research team, now have published a novel method for engineering human therapeutic...

The ripeness of fruit could determine how food-poisoning bacteria grow on them, according to scientists presenting their work at the Society for General Microbiology's Spring Conference in Dublin this week. Their work could lead to new strategies to improve food safety, bringing many health and economic benefits. A wide range of fresh produce has been linked to outbreaks of Escherichia coli and Salmonella enterica including melons, jalapeño and serrano peppers, basil, lettuce, horseradish...

Food-borne diseases might soon have another warrior to contend with, thanks to a new molecule discovered by chemists at the University of Illinois. The new antibiotic, an analog of the widely used food preservative nisin, also has potential to be a boon to the dairy industry as a treatment for bovine mastitis. The antibiotic nisin occurs naturally in milk, a product of bacteria resident in the cow's udder. It helps keep milk from spoiling and kills a broad spectrum of bacteria that cause...

A  class of chemical compounds used for flavor and fragrance may one day become a clean, renewable resource with which to fuel our automobiles. U.S. Department of Energy researchers have modified the E. Coli bacteria to create large quantities of methyl ketone from glucose. First tests of this methyl ketone show very high cetane numbers. Cetane is a fuel rating system for diesel fuel, similar to octane ratings for gasoline. This makes the methyl ketones a viable candidate for production of...

In the E coli outbreak in Germany in May 2011, treatment with azithromycin was associated with a lower frequency of long-term carriage of the bacteria and shorter duration of shedding of the bacteria in stool specimens, according to a study in the March 14 issue of JAMA. "Since May 2011, a large outbreak of Shiga toxin-producing Escherichia coli (STEC) has caused 3,816 documented infections in Germany, including 845 confirmed cases of hemolytic uremic syndrome [HUS; a condition...