• Acute diarrhoea: Sudden onset of diarrhoea, including severe presentations.
• Bloody stools: Presence of blood or mucus in stool.
• Abdominal pain: Cramping or significant lower abdominal discomfort.
• Foodborne illness: Gastrointestinal symptoms following suspected contaminated food exposure.
• Post-travel illness: Digestive symptoms developing after travel.
• Fever with GI symptoms: Fever occurring alongside diarrhoea or abdominal pain.
• Public health concern: Investigation of suspected bacterial gastroenteritis.
• Persistent symptoms: Ongoing bowel symptoms following an acute gastrointestinal illness.
• Paediatric or vulnerable populations: Severe diarrhoeal illness in children or at-risk individuals.
• Healthcare referral support: Additional information when urgent clinical review is being considered.

Overview

The Entero-hemorrhagic Escherichia coli add-on for GI Effects measures stool markers associated with entero-hemorrhagic E. coli using laboratory-based methods. This add-on is processed alongside the GI Effects comprehensive stool test and uses the same stool sample.

This add-on may be clinically useful when reviewing acute diarrhoea, abdominal pain or symptoms suggestive of severe bacterial gastroenteritis, including cases with bloody stools. When included with GI Effects, E. coli findings sit alongside microbiome composition, digestive markers and inflammatory stool biomarkers within the wider GI Effects profile.

Practitioners typically interpret results alongside symptom onset, recent food exposure, travel history, hydration status and other GI Effects findings. This integrated view supports appropriate clinical follow-up and referral where needed.

Practical

Shiga toxin E. coli 

Shiga toxin-producing Escherichia coli  (STEC) is a group of bacterial strains that have been identified as worldwide causes of serious human gastrointestinal disease. The subgroup enterohemorrhagic      E. coli  includes over 100 different serotypes, with 0157:H7 being the most significant, as it occurs in over 80% of all cases. Contaminated food continues to be the principal vehicle for transmission; foods associated with outbreaks include alfalfa sprouts, fresh produce, beef, and unpasteurized juices.