Department of Food Science
Penn State University, University Park, PA 16802 USA
Lingzi Xiaoli, Kakolie Goswami, Edward G. Dudley
Shiga toxin-producing Escherichia coli (STEC) are notorious foodborne pathogens. Upon ingestion of contaminated food, the bacteria establish themselves in the colon and produce Shiga toxin (Stx), which translocates through the endothelial membrane and binds to globotriaosylceramide (Gb3) [1-2]. Disease symptoms first commence as a mild diarrhea that can progress to bloody diarrhea and further lead to hemolytic uremic syndrome (HUS) or hemorrhagic colitis (HC). There are two immunologically distinct Shiga toxin, designated Shiga toxin 1 (Stx1) and 2 (Stx2). Clinical studies have shown that Stx2 is more potent than Stx1 . While Stx can be detected by commercially available kits, these methods are not quantitative and can not distinguish between Stx1 and Stx2.