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E. coli is a bacterium; a one-celled organism that is too small to see by the naked eye, and is also sometimes referred to as a microorganism or microbe. E. coli is an abbreviation of the organism’s full scientific name: Escherichia coli.
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The E. coli strain linked to the outbreaks of foodborne...
- The unexhausted potential of E. coli
Indeed, E. coli benefits its host in a number of ways. It...
- E. COLI
Most E. coli strains are harmless, but some can cause...
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- Overview
- Symptoms
- Sources and Transmission
- Prevention
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Escherichia coli (E. coli) is a bacterium that is commonly found in the gut of humans and warm-blooded animals. Most strains of E. coli are harmless. Some strains however, such as Shiga toxin-producing E. coli(STEC), can cause severe foodborne disease. It is transmitted to humans primarily through consumption of contaminated foods, such as raw or u...
Symptoms of the diseases caused by STEC include abdominal cramps and diarrhoea that may in some cases progress to bloody diarrhoea (haemorrhagic colitis). Fever and vomiting may also occur. The incubation period can range from 3 to 8 days, with a median of 3 to 4 days. Most patients recover within 10 days, but in a small proportion of patients (par...
Most available information on STEC relates to serotype O157:H7, since it is easily differentiated biochemically from other E. colistrains. The reservoir of this pathogen appears to be mainly cattle. In addition, other ruminants such as sheep, goats, deer are considered significant reservoirs, while other mammals (such as pigs, horses, rabbits, dogs...
The prevention of infection requires control measures at all stages of the food chain, from agricultural production on the farm to processing, manufacturing and preparation of foods in both commercial establishments and household kitchens.
WHO provides scientific assessments to control STEC in food. These assessments serve as the basis for international food standards, guidelines, and recommendations developed by the Codex Alimentarius Commission. WHO promotes the strengthening of food safety systems by promoting good manufacturing practices and educating retailers and consumers abou...
Jan 17, 2021 · Escherichia coli (E. coli) is a gram-negative bacillus known to be a part of normal intestinal flora but can also be the cause of intestinal and extraintestinal illness in humans. There are hundreds of identified E. coli strains, resulting in a spectrum of disease from mild, self-limited gastroenteritis to renal failure and septic shock.
- Matthew Mueller, Christopher R. Tainter
- 2023/07/13
May 14, 2024 · E. coli are germs called bacteria. They are found in many places, including in the environment, foods, water, and the intestines of people and animals. Most E. coli are harmless and are part of a healthy intestinal tract. E. coli help us digest food, produce vitamins, and protect us from harmful germs.
History. Uses. See also. References. External links. Escherichia coli ( / ˌɛʃəˈrɪkiə ˈkoʊlaɪ / ESH-ə-RIK-ee-ə KOH-ly) [1] [2] is a gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms.
