What to know about Shiga toxin-producing E coli after Hong Kong doctor’s death

The death of a young Hong Kong doctor among a group of healthcare professionals presenting symptoms of Shiga toxin-producing E coli infection has alarmed the city and prompted an investigation by authorities.

The deceased was among three doctors with Princess Margaret Hospital in Kwai Chung that formed an outbreak cluster that came to light on Tuesday.

The Post looks at the deadly bacteria and what one should do to avoid infection.

1. What is Shiga toxin-producing E coli?

Most strains of E coli, which are commonly found in the gut of humans and other warm-blooded animals, are harmless.

But the Shiga toxin-producing E coli, among some other strains, can produce toxic substances and cause severe foodborne diseases.

It is transmitted mostly through consumption of contaminated food, such as raw or undercooked ground meat products, polluted fruits, vegetables or water, and unpasteurised dairy products.

The word “Shiga” was named after Japanese doctor and bacteriologist Kiyoshi Shiga, who in the late 19th century discovered the bacteria linked to the toxin.