{"id":3847,"date":"2024-11-12T17:48:39","date_gmt":"2024-11-12T23:48:39","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=3847"},"modified":"2025-02-23T14:04:23","modified_gmt":"2025-02-23T20:04:23","slug":"caso-10-brotes-de-escherichia-coli-productora-de-toxina-shiga-ects","status":"publish","type":"post","link":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/casos-de-aprendizaje\/caso-10-brotes-de-escherichia-coli-productora-de-toxina-shiga-ects\/","title":{"rendered":"Caso #10 Brotes de Escherichia coli productora de toxina Shiga (ECTS)"},"content":{"rendered":"\n[et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb custom_margin=\u00bb0px||0px||true|false\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb sticky_enabled=\u00bb0″][et_pb_row _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb custom_margin=\u00bb0px||0px||true|false\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb sticky_enabled=\u00bb0″][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_button button_url=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/12\/Estudio-de-casos-FSI-2024-Caso-10.pdf\u00bb url_new_window=\u00bbon\u00bb button_text=\u00bbDescarga el Caso en PDF\u00bb button_alignment=\u00bbcenter\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb custom_button=\u00bbon\u00bb button_text_color=\u00bb#FFFFFF\u00bb button_bg_color=\u00bb#7f3078″ button_border_width=\u00bb16px\u00bb button_border_color=\u00bb#7f3078″ button_icon=\u00bb||divi||400″ button_icon_placement=\u00bbleft\u00bb button_on_hover=\u00bboff\u00bb background_layout=\u00bbdark\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.19.2″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb header_2_text_color=\u00bb#a2427e\u00bb header_2_font_size=\u00bb20px\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||15px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]

Brotes de Escherichia coli productora de toxina Shiga (ECTS)<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.25.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb global_colors_info=\u00bb{}\u00bb]

Parte A<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000″ global_colors_info=\u00bb{}\u00bb]

1993 Jack in the Box EU (hamburguesas)
1996 Odwalla EU (jugo no pasteurizado)
1996 Escuelas en Jap\u00f3n (r\u00e1banos)
2000 Walkerton Canad\u00e1 (agua contaminada)
2005 Gales UK (carne empacada al vac\u00edo)
2006 Dole (espinacas)
2006 Taco Bell (posible cebolla)
2015 Chipotle Mexican Grill (apio ensalada)
2023 Calgary Canada (carne)
2024 McDonalds (en proceso de investigaci\u00f3n)<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb background_color=\u00bb#9366e4″ custom_padding=\u00bb15px||8px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb header_4_text_color=\u00bb#FFFFFF\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]

Escherichia coli como flora intestinal<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/11\/Escherichia-coli-O157H7-img.jpg\u00bb title_text=\u00bbEscherichia coli O157H7 img\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bb|700|||||||\u00bb text_text_color=\u00bb#FFFFFF\u00bb text_font_size=\u00bb18px\u00bb background_color=\u00bb#a2427e\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb20px|25px|20px|25px|true|true\u00bb global_colors_info=\u00bb{}\u00bb]

Escherichia coli O157:H7<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000″ background_color=\u00bb#bd9abf\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb25px|25px|25px|25px|true|true\u00bb border_radii=\u00bbon|30px|30px|30px|30px\u00bb global_colors_info=\u00bb{}\u00bb]

Familia: Enterobacteriaceae<\/strong>
Es una enterobacteria, es decir, habita en el intestino de animales y humanos.
G\u00e9nero: Escherichia<\/strong>
Especie: Escherichia coli<\/strong><\/p>\n

Cepa: O157:H7<\/strong>
Una cepa es un tipo de bacteria de cierta especie que tiene caracter\u00edsticas \u00fanicas.<\/p>\n

Serotipo: O y H<\/strong>
El serotipo es una clasificaci\u00f3n que se da de acuerdo al tipo de ant\u00edgenos que la bacteria presenta en su superficie celular. En este caso, esta cepa de E. coli tiene ant\u00edgenos de tipo O (O157) y de tipo H (H7).<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb background_color=\u00bb#a2427e\u00bb custom_padding=\u00bb15px||8px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]

Colonizaci\u00f3n del tracto gastrointestinal<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000″ custom_margin=\u00bb||-2px|||\u00bb global_colors_info=\u00bb{}\u00bb]La flora intestinal o microbiota est\u00e1 formada por m\u00e1s de 400 especies distintas de microorganismos y esta se adquiere alrededor de los 24-36 meses de vida.\n\nEl ambiente que envuelve al feto es est\u00e9ril y tambi\u00e9n su intestino, que est\u00e1 ba\u00f1ado en l\u00edquido amni\u00f3tico.\n\nLa colonizaci\u00f3n bacteriana se inicia durante el nacimiento por exposici\u00f3n a la flora materna vaginal, fecal y de la piel, as\u00ed como a la flora ambiental.\n\nLa flora intestinal inicial es diferente por nacer por parto natural (vaginal) a nacer por ces\u00e1rea, incluso a los 6 meses de vida, y define una respuesta inmunol\u00f3gica diferente.\n\nE. coli forma parte de la flora intestinal normal del ser humano. Sin embargo, algunas cepas que son pat\u00f3genas (que causan, por ejemplo gastroenteritis) pueden adquirirse por consumir alimentos contaminados.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/11\/ilustracion-img-2.jpg\u00bb title_text=\u00bbilustracion img 2″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb background_color=\u00bb#9366e4″ custom_padding=\u00bb15px||8px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb header_4_text_color=\u00bb#FFFFFF\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]

6 grupos de Escherichia coli<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000″ background_color=\u00bb#f6836b\u00bb text_orientation=\u00bbcenter\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb25px|25px|25px|25px|true|true\u00bb border_radii=\u00bbon|30px|30px|30px|30px\u00bb global_colors_info=\u00bb{}\u00bb]

Con base en su mecanismo de patogenicidad y cuadro cl\u00ednico, las cepas de E. coli causantes de diarrea se clasifican en 6 grupos.<\/strong><\/p>[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/11\/tabla-1-caso-10-img.jpg\u00bb title_text=\u00bbtabla 1 caso 10 img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_5,2_5″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb3_5″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#FFFFFF\u00bb background_color=\u00bb#564ca9″ custom_padding=\u00bb15px|15px|15px|15px|true|true\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb]

Seg\u00fan la OMS se estima que hasta un 10% de los pacientes con infecci\u00f3n por E. coli productora de toxina Shiga pueden desarrollar s\u00edndrome ur\u00e9mico hemol\u00edtico (SUH)<\/strong>, con una tasa de letalidad de 3%-5%. Pueden aparecer tambi\u00e9n complicaciones como convulsiones, accidente cerebrovascular y coma en el 25% de los pacientes con SUH, as\u00ed como secuelas renales cr\u00f3nicas, generalmente leves, en aproximadamente un 50% de los sobrevivientes.<\/p>\n

Las personas que sufren diarrea sanguinolenta o calambres abdominales intensos deben buscar atenci\u00f3n m\u00e9dica. Los antibi\u00f3ticos no deben formar parte del tratamiento de los pacientes con enfermedad por E. coli productora de toxina Shiga<\/strong>, posiblemente aumentan el riesgo de SUH posteriormente.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb2_5″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/11\/ilustracion-img-1.jpg\u00bb title_text=\u00bbilustracion img 1″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb background_color=\u00bb#9366e4″ custom_padding=\u00bb15px||8px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb header_4_text_color=\u00bb#FFFFFF\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]

Serotipos de Escherichia coli<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000″ custom_margin=\u00bb||-2px|||\u00bb global_colors_info=\u00bb{}\u00bb]

Otra forma de identificar a las cepas pat\u00f3genas es la serotipaci\u00f3n<\/strong>, que tiene que ver con los ant\u00edgenos que se encuentran en la bacteria. Los serotipos<\/strong> de E. coli se clasifican en O, H y K y se agrupan en serogrupos<\/strong>. Un serogrupo<\/strong> es un grupo de bacterias de una misma especie que tienen un ant\u00edgeno en com\u00fan.<\/p>\n

    \n
  • O: ant\u00edgenos som\u00e1ticos<\/strong>. Se encuentran en la membrana celular (aproximadamente son 176).<\/li>\n
  • H: ant\u00edgenos flagelares<\/strong>. Se encuentran en los flagelos (aproximadamente son 56).<\/li>\n
  • K: ant\u00edgenos capsulares<\/strong>. Se encuentran en la c\u00e1psula (aproximadamente son 103).<\/li>\n<\/ul>\n

    El tipo de ant\u00edgeno o ant\u00edgenos que tenga la bacteria determina el cuadro cl\u00ednico que ocasiona.
    La cantidad de serogrupos var\u00eda cont\u00ednuamente conforme se realizan investigaciones de esta bacteria.<\/p>[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/11\/tabla-2-caso-10-img.jpg\u00bb title_text=\u00bbtabla 2 caso 10 img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/11\/datos-img.jpg\u00bb title_text=\u00bbdatos img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/11\/Estudio-de-casos-FSI-2024-img.jpg\u00bb title_text=\u00bbEstudio de casos FSI 2024 img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

    Brotes de Escherichia coli productora de toxina Shiga (ECTS)Parte A1993 Jack in the Box EU (hamburguesas)1996 Odwalla EU (jugo no pasteurizado)1996 Escuelas en Jap\u00f3n (r\u00e1banos)2000 Walkerton Canad\u00e1 (agua contaminada)2005 Gales UK (carne empacada al vac\u00edo)2006 Dole (espinacas)2006 Taco Bell (posible cebolla)2015 Chipotle Mexican Grill (apio ensalada)2023 Calgary Canada (carne)2024 McDonalds (en proceso de investigaci\u00f3n) Escherichia […]<\/p>\n","protected":false},"author":1,"featured_media":4166,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[50],"tags":[],"class_list":["post-3847","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casos-de-aprendizaje"],"yoast_head":"\nCaso #10 Brotes de Escherichia coli productora de toxina Shiga (ECTS) - FSI<\/title>\n<meta name=\"description\" content=\"Familia: Enterobacteriaceae. 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