Volume 10, Number 3—March 2004
Dispatch
Enterotoxin-producing Escherichia coli O169:H41, United States
Mark E. Beatty*
, Cheryl A. Bopp*, Joy G. Wells*, Kathy D. Greene*, Nancy D. Puhr*, and Eric D. Mintz*
, Cheryl A. Bopp*, Joy G. Wells*, Kathy D. Greene*, Nancy D. Puhr*, and Eric D. Mintz*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.
