Enterohemorrhagic Escherichia coli (EHEC) can cause severe foodborne disease with ab- dominal cramps and bloody diarrhea. EHEC infection was recognized in 1982. In Japan 3000- 4000 cases are reported annually. Primary sources of EHEC outbreaks are raw or under- cooked meat products, and human-to-human infection also can occur. The illness is usually self-limiting, but it may lead to a life-threatening disease including hemolytic uremic syn- drome (HUS) and encephalopathy. As EHEC is heat-sensitive, basic food hygiene practices such as "cook thoroughly" is the most important strategy for prevention.