E. coli: a friend or foe bacterium?

Escherichia coli, or E. coli, is a bacterium naturally present in the intestines of humans and most mammals. Far from being pathogenic, it makes up approximately 801 parts per million of our gut flora and contributes to the proper functioning of the gastrointestinal system. Together with 400 other species, it forms a stable ecosystem essential for maintaining good health. Any event that disrupts the balance of this gut flora can cause diarrhea.
Unfortunately, there are strains (or "variants") of E. coli that are dangerous to the body and responsible for diseases such as gastroenteritis, urinary tract infections, meningitis…

Why does E. coli sometimes become dangerous to the body? Each of these strains originates from a harmless bacterium that mutates spontaneously. Most of the time, the resulting mutation doesn't allow the bacterium to survive, but very rarely does this mutation give it an advantage over other bacteria, thus disrupting the balance of the gut microbiota. The mutant bacterium proliferates, passing on the new pathogenic property to all its descendants.

How does it work?
When pathogenic strains of Escherichia coli enter the body orally, they first attempt to attach themselves to the intestinal lining, which was previously occupied by harmless bacteria. Possessing superior adhesion, these strains easily outcompete their rivals and even colonize areas inaccessible to them. Once established, these mutations multiply and cause significant damage before the immune system can react. The strains act in different ways: some produce potent toxins, while others hijack essential cellular functions for their own benefit. Therefore, the symptoms will vary depending on the specific harmful strain.

Prevention methods
Ensure minced meat is cooked to an internal temperature of at least 70°C for 2 minutes (neither red nor pink). For whole cuts of meat, simply searing them in a pan will eliminate bacteria, which are only present on the surface.
Wash and peel vegetables, fruits and aromatic herbs thoroughly if possible, especially those that will be eaten raw.
Keep raw foods separate from cooked foods to avoid cross-contamination.
Wash your hands thoroughly after using the toilet, before cooking, and before eating.
Avoid giving raw milk and products made from raw milk to young children.
Avoid contact with people who have gastroenteritis whenever possible.
Wash kitchen towels and terry towels very regularly at 60°C.
Remove product packaging (cardboard around yogurts, egg cartons, plastic film from water bottles, etc.) before putting them in the refrigerator.
Use a straw or a glass when consuming cans of drinks.