Foodborne E coli infection

The majority of foodborne Escherichia coli infections are asymptomatic or mild and self-limiting. In clinically apparent cases, most patients respond to supportive therapy, with average recovery of 2-5 days. The majority of deaths in the developing world are associated with volume depletion as a result of profound diarrhoea and inadequate access to oral rehydration therapies.

Foodborne enterohaemorrhagic E coli can have a case-fatality rate of up to 2% in industrialised countries, with higher rates in children and older people.​[43]World Health Organization. Foodborne disease outbreaks: guidelines for investigation and control. Geneva: WHO Press; 2008. https://iris.who.int/handle/10665/43771?search-result=true&query=Foodborne+disease+outbreaks&scope=&rpp=10&sort_by=score&order=desc

Enterotoxigenic E coli, enteropathogenic E coli, and enteroinvasive E coli (EIEC) have a case-fatality rate of under 0.1% in industrialised countries.​[43]World Health Organization. Foodborne disease outbreaks: guidelines for investigation and control. Geneva: WHO Press; 2008. https://iris.who.int/handle/10665/43771?search-result=true&query=Foodborne+disease+outbreaks&scope=&rpp=10&sort_by=score&order=desc