The team has now discovered how the virus can infect E. coli, by recognising a newly identified but common receptor on the surface of E. coli cells, which allows the viruses to gain entry into the bacteria. Once inside, the virus gives new genetic material to the bacterium, providing it with the ability to produce Shiga toxin.

In order to reduce the likelihood of picking up the E. Coli bug, Dr Allison suggests avoiding undercooked minced beef; foodstuffs in general that have come into contact with livestock faeces and have not been cooked or properly washed; untreated water contaminated with livestock faeces; and cooked foodstuffs that have come into contact with contaminated, uncooked meat products.

From a UL press release.