Essay on Hsa 535

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.

Schwan’s Sales Enterprise had the largest foodborne illness outbreak in history in Marshall, Minnesota around 1994 (Rubenstein, 1998). Cliff Viessman, a tanker truck operator transported a shipment of raw eggs that may have been infected with salmonella bacteria. The suspected contamination was unknown to Viessman’s employees. A foodborne illness is an infection or irritation of the gastrointestinal that caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. The company truck was parked and pressure washed to eliminate the bacteria. The next assignment was to transport ice cream mix to the Schwan’s plant (Rubenstein, 1998). Schwan’s company heard about the bacteria that may have affected their product and

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”.

Escherichia coli O157:H7 has been found as one of the most common causes of both outbreaks of human diarrheal disease in North America and throughout the world. Major outbreaks happened over the world, and 70% to 80% of sporadic cases of classic hemolytic uremic syndrome (HUS) reported in Canada, the United Kingdom, Germany, Belgium, the Netherlands and Japan have been found associated with E coli O157:H7 infections (Boyce, Swerdlow et al. 1995). Also the other diseases including mild diarrhea, hemorrhagic colitis, and thrombotic thrombocytopenic purpura. The United States Centers for Disease Control and Prevention (CDC) estimates that E. coli causes approximately 73,000 illnesses and more than 60 deaths per year in the United State. (Woodward 2002) The cost of treatment for infections caused by consume VTEC contaminated produce is about $38 billion in average per year in the US due to the increase of foodborne illness associate with produce.

Escherichia Coli (E. coli) 0157:h7 is mainly a food borne pathogen but an area of concern to me regarding E. coli 0157:h7 are the reports of this bacterium being present in recreational areas and drinking sources that can cause illnesses for individuals. What causes this to occur? What happens to waste and feces after floods or heavy rains. What are solutions to help keep recreational areas safer? E. coli was discovered in 1885 by a German Austrian pediatrician named Theodore Escherich using samples from healthy individuals’ feces. Escherichia coli is a bacterium that lives in the intestines of humans and animals. The presence of this bacteria is a part of a healthy intestinal tract. E. coli usually poses no threats in the healthy individual but can become a great problem for the sick, young, elderly and those with a weakened immune system. E. coli is a gram negative, facultatively anaerobic rod shaped bacterium. The cell wall is composed of a thin peptidoglycan layer and outer membrane. It can be grown and cultured easily and inexpensively in a lab setting, thus making it one of the most studied bacteria. E. coli is known as a prokaryotic model organism. E. coli causing disease is caused by Shiga toxin that cause serious illness in people. Transmission of this pathogen is normally a common problem with contaminated cattle consumption and under

According to Martorelli, (2015) a researcher “It has been proven that cattle are one of the main reservoir of E. coli. Meat becomes contaminated during the slaughter and the use of raw faecal as fertilizers, and the contamination of drinking water are the major ways in which this microorganism can enter the human food chain” (p.1) E. coli is contracted via uncooked meats or other food contaminated by fecal material or swimming in contaminated water.

This strain of E.coli can be transmitted by infected foods such as meat and contaminated beverages. These infections are common among industrialized countries where infected meat are quickly processed and prepared with uncontaminated meat and shipped across the country. In 1982, the first Escherichia coli serotype O157:H7 infection was associated with hamburgers from fast-food chains (Ehnes, 2010). This strain of E.coli can exist in the intestine of some cattle, therefore, contamination can occur during the slaughtering process. Normally, the bacteria is present on the surface of the meat, but when grounding the infected meat into hamburgers, the bacteria can enter the center of the meat and cause infection if the hamburger is not cooked properly. Preventing contamination is difficult since it only takes a few cells to cause infection. The best way to prevent infection is by simply cooking or pasteurizing foods and beverages since this strain can easily be killed by heat (Thiel, 1999). This strain of E.coli has different genetic characteristics than the strain that exists as normal flora in the human intestine by its ability to release poisonous substances called toxins. E.coli serotype O157:H7 is known to produce specific toxins from its extra gene named Shiga-toxins. These toxins work to inactivate the 60S ribosomal subunit of eukaryotic cells, inhibiting the translation

Escherichia Coli is a bacterium that usually lives in the intestinal tract of a healthy individual. Most forms of E. Coli are harmless, but some can cause severe illnesses. E. Coli is known for contaminating foods and beverages. E. Coli can be on ground beef if not cooked all the way. That is why they’re strict food safety laws are enforced. Chefs are not allowed to handle ground beef and then vegetables. These laws prevent an outbreak from happening. Although, cross contamination happens more often than realized. The most common type of harmful E. Coli is O157:H7. It causes illnesses and in some cases death. The CDC also warns against another Shiga toxin-producing E. Coli (STEC). This form of E. Coli is called Non-O157 STEC.

E. coli usually resides in the intestines of humans and is beneficial to humans and animals. Most of the E. coli strains are not harmful, although some of the E. coli variants are pathogenic in nature and cause various intestinal problems (CDC, 2015). Meat usually contains bacteria,

One of the most major and deadly outbreaks of E.coli in the world happened in the small rural town of Walkerton, Ontario, Canada in 2000. The cause of the illness was from the town’s local water supply. Even though tap water contains chlorine and undergoes many treatments, out breaks can still occur. This horrendous waterborne illness caused seven deaths and more than 2300 illnesses over six months.

Paper Summary: This article is written about the issues regarding E.coli being found in meat that is being sold to consumers in stores nation wide. Each section looks at a different department and what efforts they are making to try and prevent further cases of E.coli in meat products.

Foodborne diseases are an important public health problems in United States causing numerous illnesses, hospitalizations and deaths of people. Along with this, these diseases can cause substantial amount of burden through long term complications and sequelae. Understanding the overall human health impact of these diseases is a prime key to prioritize food safety policies and interventions. Hoffmann et al. (2012) and Scallan et al. (2015), both explores the overall impact of foodborne disease caused by major leading foodborne pathogens in United States measuring the annual cost of illnesses and loss of Quality Life Years. Hoffmann et al. (2012) emphasize 14 of the major foodborne pathogens whereas Scallan et al. (2015) emphasize only seven of

America is hungry, and someone has got to keep us fed. We live in a country with the luxury of convenience, so naturally hamburgers are as “American as apple pie”. With the ease of picking them up at a drive-thru window, the ability to munch them one-handed, and the extreme affordability are all factors that put them on most people’s favorite food list. Unfortunately for the burger lovers out there, these lunchtime staples could also harboring a hidden danger; a potentially deadly food borne pathogen named Escherichia coli that’s been making headlines more frequently as of late. Escherichia coli, or E. coli for short, are most commonly found in ground beef. It is naturally

Despite the efforts of government agencies, food suppliers and average citizens, outbreaks still occur. The most common pathogens are Salmonella, Listeria and toxoplasma. Outbreaks evoke swift response from the government, recalls of hundreds of pounds of food, consumer panic and revenue loss. 1998’s Food Modernization Act gave the FDA “new responsibilities to inspect food-processing plants and farms for prevention purposes, rather than just tracing contamination after it

The Center for Disease control has estimated that illnesses directly resulting from food contamination cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths each year in the United States. The rise of food-related illnesses can be mostly attributed to increased eating out. Half of every dollar spent on food in this country is spend on food prepared outside of the home. As the amount of people involved preparing our food rises, so does the risk of contracting an illness from food (Levitt). The people at the greatest risk are the elderly, infants, pregnant women, and those with immune disorders; this high risk group comprises 25 percent of the US population. (Who).