O157 Shiga-like toxin-producing E.coli (O157 STEC) is a Gram-negative foodborne pathogen¹ that can cause severe foodborne disease. A publication by Scallan et al.² in 2011 estimated that 2,138 human foodborne O157 STEC cases, including 20 deaths, occur annually in the US.

Key laboratories studying various aspects of foodborne O157 STEC in the US and Canada include:

Guy Loneragan, Texas Tech University, USA

Mindi Brashears, Texas Tech University, USA

John Sofos, Colorado State University, USA

Harshavardhan Thippareddi, University of Nebraska, USA

Jeff LeJuene, The Ohio State University, USA

Meat Animal Research Center, USDA ARS, USA

Charles Kaspar, University of Wisconsin-Maddison, USA

Key laboratories studying various aspects of foodborne O157 STEC in Europe include:

D. Protz, Germany

Key laboratories studying various aspects of foodborne O157 STEC in South and Latin America include:

Key laboratories studying various aspects of foodborne O157 STEC in Asia and Australia include:

Additional resources on foodborne O157 STEC:
A number of key sources on foodborne O157 STEC are available. 

 References
¹http://en.wikipedia.org/wiki/Escherichia_coli (see also: http://en.wikipedia.org/wiki/Escherichia_coli_O157:H7)
²Scallan et al. 2011.Emerging Infectious Diseases 17:7-15  PMID:21192848