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*Escherichia coli (E. coli)* is a gram-negative, rod-shaped bacterium that normally lives in the intestines of humans and warm-blooded animals. While most strains of E. coli are harmless and even beneficial for gut health, some strains can cause serious foodborne illnesses. The pathogenic strains, such as E. coli O157:H7, produce powerful toxins called Shiga toxins, which can lead to severe abdominal cramps, diarrhea (often bloody), and even kidney failure (hemolytic uremic syndrome) in extreme cases. E. coli infections are usually transmitted through contaminated food, water, or direct contact with infected individuals or animals. In the laboratory, E. coli is also widely used as a model organism in microbiological and genetic research due to its rapid growth and well-understood genetics. Proper food handling, hygiene, and sanitation practices are essential to prevent the spread of pathogenic E. coli. Educational purpose only.