Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in E. coli,Our Blog on May 18, 2025
Shiga is the infamous E. coli toxin produced by certain E. coli strains. But it seems that it isn’t the only E. coli toxin we should be worried about.
I’m talking about EspC. While EspC doesn’t have the same ring as “Shiga,” scientists are finding it can be even worse on the body than Shiga toxin.
A recent paper explains this new discovery, including its structure and the unique mechanism it uses to invade host cells.
Here’s what they found!
Australian scientists from La Trobe University have revealed the presence of a new E. coli toxin found in Enteropathogenic E. coli, also known as EPEC.
While EPEC has been historically thought to cause less serious severe illness, when compared to the STEC strains, the toxin still packs a punch!
Professor Heras, Dr. Paxman and Dr. Pilapitaya, members of La Trobe’s School of Agriculture, Biomedicine and Environment (SABE) and the La Trobe institute for Molecular Science (LIMS) as well as Professor Begoña Heras led the study.
“Revealing the structure of EPEC’s toxic weapons and showing how it destroys cells, brings us one step closer to stopping this deadly disease which affects millions worldwide.”
There are six types of E. coli bacteria:
While all six categories of E. coli above can cause diarrheal illness, two produce toxins.
The E. coli toxin we are talking about is actually an enzyme. EspC destroys cells by cutting up their internal protein structures with tiny little “molecular scissors.” This toxin can destroy get cells and cause severe illness that sometimes results in death.
EspC is the first protein EPEC secretes upon infection. This creates lesions in the intestinal wall, allowing the bacteria to reach other parts of the body through the bloodstream. It also attacks cells by a process called “cell rounding” that kills other cells in the body.
Understanding the mechanisms of this bacterial strain and the toxin it produces can ease the burden of antimicrobial resistance.
“Many strains of E. coli, including EPEC, which is a major cause of diarrheal disease, are becoming increasingly resistant to the antibiotics commonly used to treat these infections,” says Professor Heras.
“This is alarming as 1.3 million children under the age of 5 die each year from diarrheal illness due to the associated severe dehydration and loss of essential electrolytes.
Understanding how this dangerous bacterial toxin works is critical in developing targeted drugs that can defeat them.
Generally, E. coli infections are treated with broad-spectrum antibiotics. This is because treatment is necessary before toxins form, or the drugs can do more harm than good. Late antibiotic use has been shown to increase toxin production in STEC infections and increases the likelihood of certain complications like hemolytic uremic syndrome, or HUS.
As a result, a generic antibiotic is administered before the specific germ is identified. However, this practice leads to antibiotic resistance.
“We’re running out of options to treat bacterial diseases, with some bacterial pathogens now resistant to all antibiotics,” says Paxman. “New antibiotics are still being developed, but the pace is extremely slow and when they become available, they’re often put in a stewardship and only used when absolutely necessary, as bacteria can develop resistance within just a few years.”
A targeted approach could be the answer to the antimicrobial resistance problem. Understanding the structure and how the toxin works will benefit future treatment options.
“It was already known that EPEC used EspC as a toxin, but little was known about its structure and how it worked,” said Pilapitiya.
Until now.
“By using a multidisciplinary approach, I was able to determine the 3D structure of EspC toxin, which shows how it’s build and the role each of its parts play to make it work,” explains Pilapitiya. “This knowledge provides a foundation for designing new, more specific drugs that can disarm EPEC, combat diarrheal infections and protect our gut cells from damage.”
Symptoms usually begin within a week of consuming something contaminated with the bacteria, though complications may take a little longer to surface. Some people feel sick in as little as one day after eating contaminated food, while others may take 10 or more days before symptoms appear.
Common symptoms include:
E. coli infections are diagnosed through specialized laboratory tests, often on stool and/or blood samples.
Symptoms generally resolve within five to seven days. However, some people may experience more severe illness or serious, life-threatening complications.
One of those complications being hemolytic uremic syndrome or HUS.
HUS Symptoms often include:
Those diagnosed with HUS must be hospitalized for treatment and to be monitored for kidney failure. Blood transfusions and IV fluids are typical treatments for this illness.
About half of those hospitalized for this complication undergo dialysis (a short-term kidney replacement treatment that filters the blood to give the kidneys a break).
Most patients (about 85% will have full recovery, though certain long-term complications such as high blood pressure, other kidney problems, and potential damage to the brain, pancreas, liver, and heart.
If you have been diagnosed with an E. coli infection and want legal advice, The Lange Law Firm, PLLC has an E. coli lawyer that can help.
Medical bills, lost wages, and other burdens associated with foodborne illness add up. The Lange Law Firm, PLLC can help hold those liable for foodborne illness accountable.
Interested in making a legal claim for compensation? Call The Lange Law Firm, PLLC at (833) 330-3663 or send an email for a free, no obligation consultation.
If you’d like to know more about food safety topics in the news, like “There is a New Toxin in Town, and it Could Be Worse Than STEC,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)