Comparative Examination Of Escherichia Coli

An E. Coli outbreak was recently reported in sixteen states. The centers for disease control and prevention investigated the situation and found that chopped romaine lettuce grown in Yuma, Ariz was the source of the problem. The article states that “at least 53 people in 16 states”(Romo, 2018, p.1). have been affected. An amount of five people have already “developed a type of kidney failure called hemolytic uremic syndrome”(Romo, 2018, p.1). Also “The CDC said people in the previous outbreak were infected with a different bacterium, as determined through DNA tests”(Romo, 2018, p.1). So, they encourage people to stay away from “any pre-cut romaine lettuce from the region”(Romo, 2018, p.1). This outbreak has caused mild to severe symptoms, so it is important for public to abide by the CDC, while they strive to seek out a cure.

In ground beef you can get E. coli because they slaughter the cow and then the E. coli from there intestine gets on the ground meat and they mix the meat and then that gives it a higher risk of spreading it.(Staff Mayo Clinic) In unpasteurized milk it comes from the udder of the cow and then it gets into the milk. (Staff Mayo Clinic) In fresh food it comes from the farms that can contaminate the farm. The most vulnerable to this is lettuce and spinach. (Staff Mayo Clinic) In contaminated water there can be E. coli because it untreated and there is feces in it.(Staff Mayo Clinic) Also personal contact which means that adults can give it to their kids because they do not wash their hands after using the bathroom.(Staff Mayo Clinic) Also it passed in restaurants because cooks or people working back their do not wash their hands. E. coli causes the hemolytic-urine syndrome, which is a blood and kidney disease in children. It can also cause Uninary tract infections and bladder infections or it can lead to sepsis. There is another cause Thrombotic thrombocytopenic Purpura. This is a rare blood disease. It causes clots to form in small blood vessels throughout the body. This usually causes through the infectious parts of E. coli.

As Schlosser proves with his alluring facts, E. Coli is one of the most popular infections to be recognized throughout the nation. With his in-depth research, he provides the stories of the average everyday American who has been infected or passed away with such a horrid disease. Furthermore, Ingrid Abboud, from nittygriddy.com states, “Studies revealed 50% of fountain drink dispensers were found to be contaminated with fecal bacteria”.

E. coli is a bacterium capable of being transmitted from one person to another. To ensure that the bacteria used in this experiment were not transmitted to other places, items, or organisms, several safety protocols were followed.

A report done by the CDC indicates that within the year of 2013, there have been two reported cases of E. coli. In one case, and investigation done by local, state and federal officials revealed that two consumptions of ready to eat salads produced by Glass Onion Catering and sold at Trader Joe’s had a total of 33 people infected with an outbreak strain of STEC O157:H7. Of the 33 there was 1 person in Arizona, 28 in California, 1 in Texas and 3 in

3. Explain the disease/illness: Escherichia coli is a bacteria. E. coli infection incidence rates are abundant during summer. As is usually the case, there is a deal of variability between individuals in the risk and the degree of symptom of E.coli infection. The most susceptible to E.coli infection are people who have weakened immune systems, children and the elderly.

Every year over 96,000 people contract E.Coli, 3,200 of those people are hospitalized for E.Coli, and over 31 people die each year from E.Coli (Food News). E.Coli (otherwise known as Escherichia coli O157:H7) is a disease that is spread in many ways, the most common way being raw and uncooked food in the restaurant being served to the customer. Another way E.Coli is spread is through contact human/animal feces. E.Coli can be prevented, here are some ways to do so; Cook all meats to at least 160 degrees fahrenheit, wash your hands with warm water and soap (especially after touching raw meats), wash off all kitchen supplies thoroughly, use only pasteurized dairy and juice products, use/drink treated water, If you travel to another country that may have unsafe water don’t use tap or ice water, avoid raw fruits and veggies (Web MD).

All people are at risk of contracting the E. coli disease but some are at a higher risk than others. A person is at risk when they swallow the bacteria through food or water that is infected with the E. coli bacterium. Eating meat that is undercooked or consuming unpasteurized milk and raw milk products can also put a person at risk for the disease (Lim et al., 2010). People with low immune systems, the very young and elderly are very susceptible to contracting E. coli infection (Lim et al., 2010). Then people who are exposed to poor water systems and contaminated environments where E. coli bacterium can survive are also at high susceptibility to contract the disease (Lim et al., 2010). When a person is infected with E.coli disease there is a period of time before symptoms starts to appear. Each case is different and symptoms vary. Once a person is exposed to this bacterium, then incubation begins. The time period for incubation is approximately a period of two to ten days. However the whole disease, barring serious complications and

There has been an outbreak of E-coli in about 16 states early this year, which was related to the romaine lettuce which was acquired from Yuma, Arizona. “The C.D.C. learned that the others infected by that particular strain, E. coli O157:H7, had also eaten chopped romaine lettuce at restaurants before getting sick. It turned over the information to the Food and Drug Administration, which helped trace the outbreak to Yuma, Ariz.”, (Chokshi,2018). The e-coli would have been transmitted through feces which may have come from either a human or an animal. States like Pennsylvania and Idaho have been affected the most.

The purpose of this lab experiment was to measure the population growth of Escherichia coli, or E. coli, a type of bacteria that can be found in the human body, specifically in the large intestine. It works to aid in digestion as well as the absorption of essential nutrients. While E. coli is extremely beneficial to the human body and most populations are safe for humans, some cause disease if they end up in food that is eaten (Trzepacz et al.) Sickness can occur when waste reaches a water supply, eating meat that is not properly cooked, or drinking milk that is not pasteurized properly. When working with this form of bacteria, it is extremely important to keep it contained for safe measure (Belk et al.) Additionally, this bacterium has also been cited as a cause of infections involving the bloodstream that have life threatening consequences. It is increasingly troubling because antibiotics are now becoming resistant (Collington, 2009.) E. coli is like all other bacteria in the way it carries out reproduction, in that it produces asexually through the process of binary fission.

What exactly is E.coli poisoning? What is the origin of e.coli? I always had these question in mind and decided to do this research on this topic because it has always been a subject during these past few years and it's becoming a topic over the news. As I was doing my research on the topic is then when I knew that the name E.Coli that we always see wasn’t the actual name of it. Its name is called Escherichia Coli and that there a few different types of e.coli which I never even knew of. I never thought of what could happen if someone gets infected with e.coli or how cautious we should be trying to stay away from it. Is it also something not just us to prevent it but also the way it gets into the foods we eat. It’s best to know and understand how it could become a big issue even if you are careful with how to handle it. How do actually keep e.coli away from us how should the government make sure the rates of food contamination decrease?

Nina Redman talks about the international food safety and how it works against the foodborne diseases. The world Health Organization (WHO) plays a major rule on food safety by publicizing the safety related programs and workshops. Beside bacteria and viruses, Nina also wrote about some other food safety threats such as hormones in milk, overuse of antibiotics in farm animals, genetically engineered plants etc. Risk assessment is a tool that scientists use to reduce the risk of these threats. The foodborne illness/disease most likely happens from the bacteria. DNA “fingerprinting” is one of the best tool that scientists have invented to investigate the foodborne illness.

Labels on some bagged lettuce have a label on them that say their washing is superfluous. It’s hard to guarantee germfree produce since food poisoning outbreaks have been occurring. It hasn’t stopped salad-packaging companies distributors from attempting to get germfree crops. The salad industry consists of farmers who jump through costly and time-consuming hoops with the goal of barring potential germs carriers from a grower's field. The germ carriers consists of massive amounts of birds, frogs, slugs, deer, pigs, flies, and etc. These organisms have been linked to E.coli and Salmonella too. The main reason why these foods carry these germs is because of the ecosystem it is grown in. Cleaning them thoroughly won’t be the only thing that would stop these outbreaks but nurturing the ecosystem and developing a healthy farm environment. Since they are the ones that spread the bacteria it is better to prevent them from it. Overall, the main idea is in all of these food poisoning outbreaks is that we must not expect a risk free food supply chain. Instead, we should embrace the precautionary principle and assume they're

This scenario, according the Centers for Disease Control and Prevention (CDC) is a typical scenario when families [adults and children] develop E.coli from contaminated foods, such as ground beef [most common source of E.coli], vegetables that have been exposed to manure in their growing stage, and unpasteurized juices (Mayo Clinic Staff, 2014). Upon observation, of the epidemiologic information in the case study, my hypothesis [preliminary guesses as to the source of the infection] is that that those who sought treatment in the emergency room had all eaten hamburgers, made with undercooked ground beef, at the same fast food restaurant.

As the soil becomes more and more polluted with these toxins, it becomes unsustainable. Therefore, land that would have remained fertile for centuries through the commonsense farming of our ancestors, is being ruined by farming controlled by big corporations whose sole interest is in immediate short term profit (Goodall 38). Industrialized livestock farming with thousands of animals crammed into small factory spaces is responsible for numerous bacterial and viral infections such as E.coli., Avian bird flu, Mad cow disease, Salmonella, and many more. Therefore, conventional farmers use antibiotics to keep these animals alive. This over use of antibiotics is causing the creation of new, resistant strains of deadly diseases that kill people and animals. Disease is actually caused by the bad practices, shortcuts, and antibiotic resistance. This has the opposite effect of what was intended and also costs farmers millions of dollars every year instead of saving money. Unfortunately, conventional agriculture experts recommend these monocultural farming practices in the name of quick, mass production.