Colibactin E. coli in Red meat

Red meat consumption has been linked with colorectal cancer (CRC), which in turn is characterized by higher abundance of colibactin (clb) E. coli. Colibactin E. coli induces CRC specific genetic signatures in host. Meat animal and meat products are often a source of pathogenic E. coli leading to outbreaks. Therefore, this study investigates the potential for beef as a vehicle for clb+ E. coli.