Enterotoxigenic Escherichia coli (ETEC)

Infection with ETEC is the leading cause of traveler’s diarrhea for travelers to developing countries. ETEC is transmitted by food or water that has been contaminated by human or animal faeces. Infection is usually self limiting and rarely life threatening.

E.coli bacteria

Escherichia coli are part of the normal intestinal flora of humans and other animals. Most E.coli are not pathogenic, but some may cause disease, like ETEC.

E.coli that cause gastroenteritis are grouped according to the different ways that they cause disease. Collectively they are known as known as enterovirulent E.coli. Enterotoxigenic Escherichia coli (ETEC) produce toxins which damage the lining of the intestines causing the secretion of excessive fluid and consequently diarrhea.

High risk foods for ETEC infection

Cooked and raw foods have been associated with ETEC infection. High risk foods are:

Raw fruits and vegetables
Raw seafood
Raw or undercooked meat
Food from street vendors
Water (including ice) in areas lacking adequate water purification methods.

Symptoms of ETEC infection

Infection with ETEC is characterized by profuse watery diarrhea and abdominal cramping. Fever, nausea with or without vomiting, chills, loss of appetite, head ache, muscle aches and bloating may also occur but are less common.

Prevention and treatment

Most people recover within a few days without requiring specific treatment. Preventing dehydration by sufficient fluid intake is the most important factor. Antibiotics may be necessary in some cases.

ETEC infection can be prevented by avoiding high risk foods and taking the proper precautions during the preparation and handling of food. For more information see Prevention of traveler’s diarrhea.

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