Major Effects of E-Coli - Essay Example

E-Coli Introduction Escherichia coli (E. coli), is among the important species of bacteria that dwells in the lower intestines of mammals. It is also known as gut flora which is useful when located in the large instestine and assists with waste processing, vitamin K production, and food absorption. Earlier Escherichia coli was originally known as Bacterium coli commune that was discovered in 1885 by the German pediatrician and bacteriologist, Theodor Escherich. E. coli belongs to the family Enterobacteriaceae (American Public Health Association 1998). It is abundant in human body and the number of individual E. coli bacteria found in the human feces every day averages between 100 billion and 10 trillion. E-coli is also found in the environment such as on the edge of hot springs. Although most strains of E. coli are not regarded as pathogens, there are also pathogenic strains of E. coli that when ingested, causes gastrointestinal illness in healthy humans (FDA 2002). For example, the E. coli strain O157:H7 is one of hundreds of strains of the bacterium that causes serious illness in humans (Centers for Disease Control and Prevention, 2006). E. coli are unable to sporulate similat to all Gram-negative organisms. Hence the treatments which kill all active bacteria, such as pasteurization or simple boiling of contaminated water, are most effective for their eradication. The complected processess such as sterilization which deactivates spores in not essential for e-coli. E. coli grow best in vivo or at the higher temperatures as they are mostly adapted to the mammalian intestines. However their growthe is restricted in cooler temperatures found in soil and other environments. Role in disease E. coli is basically responsible for many intestinal and extra-intestinal infections. Some of these infewctions incluse meningitis, peritonitis, urinary tract infections, septicemia, Gram-negative pneumonia and mastitis. Based on the virulence properties of the enteric E. coli, these are subdivided into the following: enterotoxigenic, enterotoxigenic, enteroinvasive, verotoxigenic, enterohaemorrhagic and enteroaggregative E. coli. Enterotoxigenic (ETEC), is the causative agent of diarrhea in humans, pigs, sheep, goats, cattle, dogs, and horses. Enteropathogenic (EPEC) is the causative agent of diarrhea in humans, rabbits, dogs, cats and horses. Enteroinvasive (EIEC), is found only in humans, where as verotoxigenic (VTEC) is found in pigs, cattle, dogs and cats. Enterohaemorrhagic (EHEC) is found in humans, cattle, and goats, attacking porcine strains that colonize the gut in the same way as human EPEC strains and enteroaggregative E. coli.. Gastrointestinal Food industry plays a major role in the spread of diseases by e-coli. Most illness has been linked with consumption of undercooked, contaminated ground beef. There are also vegetarian sources as people have also become ill from eating contaminated bean sprouts or fresh leafy vegetables such as lettuce and spinach. Escherichia coli O157:H7 is a leading cause of food-borne illness in various parts of the world. E. coli O157:H7 was first recognized as a cause of illness in 1982 during an outbreak of severe bloody diarrhea; the outbreak was traced to contaminated hamburgers. Since then, more infections in the United States have been caused by eating undercooked ground beef than by any other food. It is a fact based on a 1999 estimate that about 73,000 cases of infection and 61 deaths occur every year in the United States alone. Unhygienic practices are the main cause for infection with E.coli O157:H7. The common way in which this bacterial infection affects human beings is bloody diarrhea, and sometimes may also be responsible for to kidney failure. Illness can also be transmitted from one person to another through contact. Besides, infection can also result from drinking raw milk and after swimming in or drinking sewage-contaminated water. This bacterial has become so common that there are also reports of e-coli in bottled drinking water. In fact it is simply easy to avoid infection and safe guard every one. For instance, people in the food industry and also in home cooking can prevent E. coli O157:H7 infection by thoroughly cooking ground beef, avoiding unpasteurized milk, and by washing hands carefully before preparing or eating food. It is good to put the fresh fruits and vegetables in water for some time and should be washed well. However, it should be noted that washing alone may not remove all contamination. It is also important for people to follow the good instructions provided in the public service announcements on television, radio, or in the newspapers that generally recommend the foods that should be avoided in the event of an outbreak. If is also essential for the animal husbandry people to play a major role in preventing diseases. E. coli O157:H7 has been found in the intestines of healthy cattle, deer, goats, and sheep. Since e-coli lives in the intestines of healthy cattle, preventive measures on cattle farms, during meat processing, and during the growth, harvest and processing of produce need to be given special attention. Hence it becomes very important for the food industry to take adequate measures to prevent any such causes for infection. There are also dangerius situations where the E. coli bacteria escape the intestinal tract through a perforation that may be caused due to some kind of ulcer or due to surgical procedures and in such cases this bacteria has the chances to enter the abdomen. Such cases usually cause peritonitis or inflammation of the peritoneum that can be even fatal without proper treatment. However, since E. coli are extremely sensitive to antibiotics such as streptomycin or gentamycin, any infections if detected correctly can be treated effectively. But another sad trend that is coming up is that these bacterial strains are developing resistance to drugs (NIH/National Institute Of Allergy And Infectious Diseases 2006) and hence calls for more research in this area. Research has provided enough profe that E. coli carry multidrug resistant plasmids and under stress conditions it may be readily transfer those plasmids to other species. Hence E. coli and the other enteroccia are important reservoirs of transferable antibiotic resistance. Some of the strains of E. coli, like Escherichia coli O157:H7, Escherichia coli O121 and E. coli O104:H21, are toxigenic. In other words they are capable of producing toxins and cause food poisoning, for example, food poisoning usually associated with eating cheese and contaminated meat can turn out to be very dangerous to health. O157:H7 is further dangerous especiallu because of it causing serious, sometimes even fatal complications like HUS (Hemolytic Uremic Syndrome). If taken enough care by following good hygene and proper sanitation methods these problems can be reduced to a larger extend. The usual countermeasure to prevent these infectious bacteris is by cooking suspect meat until it reaches an internal temperature of 160 degrees Fahrenheit (70C) or another alternative is by careful slaughtering and butchering methods especially when the animal's colon is removed iut is important not to puncture it. There are several incidences that occurred around the world. For instance, this particular strain is believed to be associated with the 2006 United States E. coli outbreak linked to fresh spinach. Severity of the illness may vary considerably; it can be either fatal, especially to young children, the elderly or the immunocompromised, but is more commonly mild (Wikipedia 2007). Prevention Prevention of e-coli infection is much simpler when compared to other bacterial strains. Besides, there are effective treatments available presently to treat all the infections if detected correctly. It is also easy for the food industry to follow certain simple steps to prevent infectious food-borne diseases. The following are a few steps: It is very essential to cook all ground beef and hamburger thoroughly. This is mainly because ground beef have the tendency to turn brown before disease-causing bacteria are killed in order to prevent it is important to use a digital instant-read meat thermometer to ensure thorough cooking. Ground beef need to be cooked till a thermometer inserted into several parts of the patty, including the thickest part, reads at least 160 F. Creating an awareness among people regarding the cooking part and avoiding those uncooked parts will go a long way in prevention of disease. People, who cook ground beef without using a thermometer to measure the cooking temperature, can decrease their risk of illness by not eating ground beef patties that are still pink in the central parts. Besides, people should also be cautious enough to choose good food in the restaurant. If a person is served an undercooked hamburger or other ground beef product in a restaurant, it is important to make a note of it and send it back for further cooking. It is not enough to cook it again but it is also important not to eat in the same plate and buns used for the hamburger. It is important in restaurants and houses to avoid spreading harmful bacteria in the kitchen. It should be noted that raw meat is kept separate from ready-to-eat foods. Essentially good hygene practices such as washing hands, kitchens, and utensils with hot soapy water after they touch raw meat may be helpful and finally never to place cooked hamburgers or ground beef products on the unwashed plate. People at home and outside drink only pasteurized milk, juice, or cider. Commercial juice with an extended shelf-life that is sold at room temperature such as juice in cardboard boxes and vacuum sealed juice in glass containers has been pasteurized, although this is usually not indicated on the label. When juice concentrates are prepared it is also heated adequately to kill pathogens. It is also important to wash fruits and vegetables under running water, particularly those that will not be cooked. Examples are grapes, apples, etc. Being aware that bacteria are highly sticky in nature, so even systematic washing may not remove all contamination. Removing the outermost leaves of leafy vegetables such as cabbage, cauliflower etc. Extra precautions must be taken with children under 5 years of age the elderly and, immunocompromised persons, while eating alfalfa sprouts until their safety can be assured. Very sensitive individuals at high risk of complications from foodborne illness may choose to consume cooked vegetables and peeled fruits. Each and every person need to be aware of these infections and its mode of transmission. Drinking clean and fresh municipal water that has been treated with chlorine or another effective disinfectant will be a good choice. Researchers also recommend that it is important to avoid swallowing lake or pool water while swimming. In addition, those people who are infected particularly with diarrhea, need to wash their hands carefully with soap after bowel movements to reduce the risk of spreading infection. Anyone infected person with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others. E Coli food poisoning E Coli O157 is found in raw and undercooked meat, raw vegetables as well as milk that has not been pasteurized. Typical symptoms of e coli food poisoning develop within a couple of days or even soon after its entry. E coli food poisoning cases are noticed with eating undercooked and contaminated ground beef as well as due to consumption of milk and daily products from unpasteurised milk. The most common symptoms of e-coli food poisoning are mild fever, severe diarrhea and abdominal cramps. In addition small percentage of persons suffering from this form of food poisoning may also develop hemolytic uremic syndrome. This is a condition where the red blood cells are destroyed and the kidneys fail. This condition can be even fatal (TargetWoman.com 2004). Conclusion In this paper we have discussed the details on e-coli and its mode of infection. We have also discussed the methods in which we can prevent infection through good sanitation and hygiene. Since the organism lives in the intestines of healthy cattle, preventive measures on cattle farms, during meat processing, and during the growth, harvest and processing are essential. In addition, FAO has formulated standards that the food industry needs to follow. Health is the most important wealth each one of us has, hence it is important for all of us to preserve it and live a healthy and long life. Work Cited American Public Health Association. Standard Methods for the Examination of Water and Wastewater, (1998) 20th ed. APHA, Washington, DC. Centers for Disease Control and Prevention, (2006) Escherichia coli O157:H7 27 April 2007, FDA Enumeration of Escherichia coli and the Coliform Bacteria, In: Bacteriological Analytical Manual (2002) 27 April 2007, NIH/National Institute of Allergy And Infectious Diseases (2006) Gene Sequence Of Deadly E. Coli Reveals Surprisingly Dynamic Genome, January 25, 2001, Science Daily 27 April 2007, TargetWoman.com (2004) Food Poisoning Symptom TargetWoman - Directory Portal for Women, 27 April 2007, Wikipedia, Escherichia coli (2007) Wikimedia Foundation, Inc., 27 April 2007, Read More