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Volume 10, Number 3—March 2004

Dispatch

Enterotoxin-producing Escherichia coli O169:H41, United States

Mark E. Beatty*Comments to Author , Cheryl A. Bopp*, Joy G. Wells*, Kathy D. Greene*, Nancy D. Puhr*, and Eric D. Mintz*
Author affiliations: *Centers for Disease Control and Prevention, Atlanta, Georgia USA 30333

Main Article

Table

Characteristics of enterotoxigenic Escherichia coli (ETEC) outbreaks,a United States, 1996–2003

No. Mo/y Location Setting
(reference) Presumed source No ill % Diarrhea (bloody) % Vomiting Median incubation, h (range) Median illness duration, days (range) No isolates Serotype/toxin typeb Antimicrobial resistancec
1
3/96
Caribbean
Cruise ship
Drinking water
652
98 (9)
19


6
O169:H41/ST
Tc
1
O6:H16/ LT,ST
Sensitive
1
O27:H7/ST
St, Su, Tc
1
O34:H10/ST
Tc
2
4/97
Caribbean
Cruise ship (5)
Drinking water, ice
429
100 (6)
14

>3
8
O169:H41/ST
Tc
3
O148:H28/ LT,ST
Tc
1
O78:H12/ST
Ch, St, Su, Tc, TmS
1
O27:H7/ST
St, Su, Tc
3
4/97
California
Restaurant
Beans, enchilada, tacos, rice, tortilla chips
41
95
17
24 (5–85)
2 (0.3–4)
11
O27:H7/ST
Sensitive
4
6/97
Massachusetts
Boxed lunch
Tomato, mozzarella salad
33
97
33
48 (24–96)
3.7 (1-7)
5
O25:NM/ST
Sensitive
5
7/97
Minnesota
Catered party
Fresh vegetables
15
100
13
37 (8-158)
3.2 (0.4–6)
4
O169:H41/ST
Tc
6
4/98
Mexico-Hawaii
Cruise ship

397
96
33


3
O6:H16/ LT,ST
Sensitive
1
O6:H16/ LT,ST
St, Tc
2
O169:H41/ST
Tc
1
O148:H28/ LT,ST
St, Su, Tc
1
O148:H28/ LT,ST
Tc
1
O27:H7/ST
St, Su, Tc
7
6/98
Illinois
Catered parties
Potato, macaroni, egg salads
916
100
8
50 (40–76)
5 (2–9)
11
O6:H16/ LT,ST
Sensitive
8
8/98
Minnesota
Restaurant (6)
Parsley
66
100 (0)
6
25
8
7
O6:H16/ LT,ST
Ap, St, Su, Tc
1
O159:H4/LT
Ap, St, Su, Tc, TmS
1
O27:H7/ST
St, Su, Tc
9
9/98
Minnesota
Restaurant

5
100 (0)
0
48
6
3
O169:H41/ST
St, Su, Tc
10
5/00
Washington
Cruise ship
Basil
100
100
5
40 (27–67)
10 (0.5–21)
3
O169:H41/ST
Tc
11
6/00
New York
Banquet

40
97 (0)
3
48 (24–96)
3 (1–8)
5
O169:H41/ST
Tc
12
7/00
Utah
Wedding rehearsal

45
100
29
33 (18–59)
2.3 (1–3)
5
O27:H7/ST
St, Su, Tc
13
7/01
Wisconsin
Catered party
Quesadillas, fajitas, nacho chips, beans
21
100

38 (9–70)
6 (1–8)
3
O169:H41/ST
Tc
14
8/01
Illinois
Catered party

24
100
0


3
O169:H41/ST
Ap, Tc
1
O169:H41/ST
Tc
2
O6:H16/LT,ST
Sensitive
1
O25:NM/ST
Ap
15
10/02
Oregon
Catered party
Garlic chicken lasagna
40
98 (13)
15
72 (24–144)
5
3
O27:H7/ST
St, Su,Tc
16 8/03 Tennessee Catered party Catfish, coleslaw 41 81 (0) 5 2 2.5 12 0169:H49 Tc

aAn outbreak is defined as ≥3 ill persons infected with the same ETEC serotype and no other viral or bacterial pathogens, or >10 ill persons with the same serotype and no more than one other bacterial or viral pathogen identified.
bNM, nonmotile; LT, heat-labile toxin; ST, heat-stable toxin.
cAp, ampicillin; Amc, amoxicillin/clavulanic acid; Ch, chloramphenicol; St, streptomycin; Su, sulfisoxazole; Tc, tetracycline; TmS, trimethoprim-sulfamethoxazole.

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