Escherichia Research Paper

Escherichia coli O157:H7 causes 73,000 illnesses in the United States annually. A review of E. coli O157 outbreaks reported to Centers for Disease Control and Prevention (CDC) to better understand its epidemiology. E. coli O157 outbreaks revealed that in that period, 49 states reported 350 outbreaks, representing 8,598 cases, 1,493 (17%) hospitalizations, 354 (4%) hemolytic uremic syndrome cases, and 40 (0.5%) deaths. Clinical laboratories began examining more stool specimens for E. coli O157. In 1994, E. coli O157 became a nationally notifiable infection, and by 2000, reporting was mandatory in 48 states. Escherichia coli O157:H7 was first recognized as a pathogen in 1982 during an outbreak investigation of hemorrhagic colitis.

Chapter 9 of the literature shows the spread of bacteria called E. Coli 0157:H7 as well as its negative effects. E. Coli 0157:H7 was found in the beef and 25 million pounds had already been eaten. The food poisoning was spreading rapidly and 200,000 people got sick. Schlosser claimed that since there is bad in the meat that is why people are getting an ill eating hamburger. Americans were getting afraid and constantly people were getting infected, especially children, elderly, and people with impaired immune systems. According to the literature,“...progressed to diarrhea that filled a hospital toilet with blood… drilling holes in his skull to relieve pressure, inserting tubes in his chest to keep him breathing, as Shia toxins destroyed his

Escherichia coli are rod shaped, gram negative bacteria often found in the gut of humans and other warm-blooded mammals (Jacques & Ngo, 2004). It is transmitted primarily through faecal contaminated food and water. Most strains of E. coli are not harmful to humans, however some strains are pathogenic and can cause symptoms including diarrhoea (Unknown, 2012).

In order to test the stability of the bead in the different temperature, the bacteria activity was measure by using pour plate count method. This method is to show the stability of Escherichia while store in freezer at (-4 0C) and incubator (37 0C) for 1 week. Data collects everyday and total plate method was apply to count the amount of bacteria for immobilization process.

For the seven interviews that the team conducted, three of the cases had eaten hamburger or ground beef, no cases had drunk raw milk, only one case had traveled outside Michigan, no restaurant or social event was identified in common, all of the cases had consumed lettuce, and six had eaten alfalfa sprouts. Appendix A shows the line listing of people who became ill with E.coli or E.coli symptoms from June 15 to July 15. Based on those findings no obvious linkages between patients were found. Appendix B shows the epidemic curve for this outbreak. The epidemic curve showed that the onset of illness among cases occurred from June to July with largest number occurring on June 22nd. Based on the appendix D, DNA fingerprinting

Escherichia Coli is a rod-shaped bacterium that measures approximately 0.5 μm in width by 2 μm in length. It is a Gram-negative bacterium. Its cells stain gram negative because they have a thin cell wall with only one to two layers of peptidoglycan. They live in environments with higher temperatures rather than cooler temperatures. E. coli is said to be the “model organism”. Many microbiologists use these bacteria as a resource for understanding other prokaryotic life and are the most carefully studied life form on the planet. It was discovered by German-Austrian pediatrician Theodor Escherich in 1885.

E. coli are usually harmless, but can cause urinary tract infections, respiratory illnesses and other illnesses. This bacterium is also beneficial to humans and are part of our natural intestinal microflora, but E. coli can also lead to mild to serious illnesses in the human body. Disease causing E. coli are grouped according to the ways they cause illnesses. Escherichia coli is spread when people consume at-risk foods, these include foods such as undercooked ground beef, produce that have come into contact with fecal matter, contaminated water and unpasteurized dairy and juice products. This bacterium can also spread from person to person by unwashed hands, contaminated surfaces (fomites) and pond water.

Escherichia coli also for short E.coli, is a rod-shaped, gram-negative bacteria, this bacteria is usually motile and grows best at 37℃, because this is the temperature of the human body where it is normally found, because it is a bacteria that can be found in our normal flora it is a bacteria that is needed in our

Because E. Coli O157:H7 is found in cattle intestines, a key method to prevent E. Coli O157:H7 contamination is to prevent fecal matter from splattering on the beef.12 However, this was not a priority for the meat processing and feedlot industries, which was focused instead on minimizing costs and maximizing profits. The feedlot sectors held responsibility due to the poor conditions it raised cattle. In order to minimize costs, cattle were kept in “medieval conditions” where they were without clean water and sewage disposal. Because cattle deposit around 50 pound of manure everyday, the result of the poor sanitation conditions is that cattle spend most of the day in their own feces, coating their hides with waste. In addition, the animal feed contained fecal matter from other animals. The meat processing industry further exacerbated this problem through their slaughtering techniques. In order to maximize profits the cattle were slaughtered at high speeds by employees who were increasingly composed of poorly trained, poorly paid, and politically vulnerable immigrant workers. To slaughter the cattle, workers must first remove the cattle’s hide before physically removing its inner organs. However, if the hides are not properly cleaned, pieces of dirt and fecal matter will fall into the meat. Furthermore, if the organs are not removed

In chapter nine, entitled "What's in the Meat," Schlosser explains the horrors of Escherichia coli 0157:H7 and other pathogens, the fact that most companies only cared about profit, not sanitation or health, and the actual levels of bacteria present in processed food compared to other surfaces. Foodborne pathogens, in general, have caused "heart disease, inflammatory bowel disease, neurological problems, autoimmune diseases, and kidney damage.” He also elaborated on specific cases of E. coli. Nancy Donley’s son Alex got E. coli after eating a hamburger. The Shiga toxins started to

Esherichia coli also known as E. coli is a bacterium that lives in your gut. (1). it was founded by Theodore von Esherich in 1888. There are many people that can get the bacteria. Also there are thousands of strands of E.coli. Six E. coli O157 outbreaks were identified during 2007. Four of the outbreaks involved foodborne transmission. (Eshericha Coli). Six Minnesota cases and one Wisconsin case with the same or closely-related PFGE subtype of E. coli O157:H7, and an additional Minnesota case of Shiga-toxin producing E. coli that was not culture-confirmed, attended the Minnesota State Fair in August. All but one of the cases showed cattle or visited the cattle

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.

Escherichia albertii is an emerging gram-negative discretional rod that has been related to multiple cases of human diarrheal disease, especially in young children. The purposes of this study were to illustrate the antibiotic resistance traits and the growth of individual strains of E. albertii on raw ground beef at different storage temperatures.

E. coli bacteria affects children and the elderly along with people with weak immune systems.

There are many areas things can go wrong in the process of raising, slaughtering, and packaging the beef for human consumption. Especially so in slaughterhouses and processing plants, as there are many potential contamination hazards, and most depend on human attention to catch and correct. The cattle may arrive at the slaughterhouse with feces on their hides, which present the first risk of contamination as it can be very difficult to remove the hides from the animal without transferring any of the pathogen bearing feces to the carcass. The second high-risk area in the slaughterhouse is the gutting station, where at some locations, workers are expected to keep up an extremely fast pace, as many as sixty cattle per hour, which does not provide adequate time to prevent accidents. A ruptured gut sac can leave a carcass intended for human consumption covered in fecal matter or stomach acids all potentially containing the potentially deadly foodborne bacteria (Schlosser 203). At these slaughterhouses, steps are taken to clean and disinfect the carcasses, but E. coli is hard to kill. It is encouraged by the Agricultural Department to begin testing at these locations for E. coli, but most choose not to, as they stand to suffer significant monetary damage if they discover any E. coli present in their products (Moss 3). Most slaughterhouses will not sell their products to processing plants that plan to pre-screen the meat before combining and