E. coli is a type of bacteria typically found in the intestines of humans and other animals, often recognized as a major threat to food safety when it is found outside of the intestines.
While many strains of E. coli are actually harmless and even beneficial for digestion, some strains can cause serious foodborne illness. These harmful strains can be contracted through contaminated food or water, leading to symptoms like stomach cramps, diarrhea, and vomiting. Proper food handling and cooking are essential to prevent E. coli infections. Scientists also use E. coli in research to understand more about genetics and cell biology.