What Does Zno Nanoparticles Exhibit High Toxicity Against Bacteria But Minimum Effect On Human Cells?

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

This case study, finalized and updated onto the Centers for Disease Control and Prevention, talks about the Multistate Outbreak of Salmonella Wandsworth Infections Linked to Veggie Booty. Publishing this outbreak onto their website makes it very beneficial and helps the public realize the importance of food health. Food health is just as important as overall public health. It is essential because people need to consume food in order to live, and if their food is tainted or contaminated, it would cause health problems and sickness and in some extreme cases, death. Ensuring food health will overall promote public health in the long run.

Clostridium perfringens are bacteria that produce harmful toxins to humans. Clostridium perfringens and its toxins are found everywhere in the environment, including soil, dust and, animals. but human infection is most likely to come from eating food that is contaminated with Clostridium perfringens in it. Food poisoning from Clostridium perfringens is very common, but is typically not too severe, and is often mistaken for the “24-hour flu”.

Clostridium is one of the most common food poisoning in the USA. Also it used the less time for regeneration or multiplication of endospores.

Foodborne illnesses is an important problem in the United States, which cause a total of 19,056 infections, 4,200 hospitalizations, and 80 deaths were reported in 2013. Moreover, foodborne illnesses cost the United States an estimated $152 billion per year in healthcare (Scharff, 2010; CDC, 2014). E. coli O157 belonged Shiga toxin-producing Escherichia coli (STEC), it was usually classified pathotypically as enterohemorrhagic Escherichia coli (EHEC) (Bryan et al., 2015). Between 2000 and 2010 have 5688 cases of O157 STEC infections were reported by FoodNet sentinel states, while the rate of O157 STEC infection decreased from 2.17 to 0.95 per 100,000 (Gould et al., 2013). By the way, Magwedere et al. (2013) also reported retail ground meat samples were purchased at grocery stores, local farmers’ markets, and online vendors, out of 16 ground chicken samples, 7 samples tested positive for O157 STEC. On the other hand, E. coli also causes diverse extraintestinal infections by uropathogenic E. coli (UPEC), urinary tract infections (UTI) is a good example to illustrate. The economic burden associated with urinary tract infections is estimated to be approximately 1.5 billion in the United States annually. According to previous studies, the food animal and meat reservoir might exist and isolate from retail chicken meat products for UPEC (Jakobsen et al., 2010; Shortlidge et al., 2013; Natalie et al., 2015). In recent research suggested UPEC besides the ability to

Clostridium perfringens is an anaerobic, spore-forming bacterium that can be found in soil, feces, and water. There are four major toxins (alpha, beta, epsilon and iota) and five strains of C. perfringens (A-E) that cause a variety of symptoms such as food poisoning, gas gangrene, and severe neurological disease in sheep and other ruminants. The latter will be the primary focus of this research paper.

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.

Clostridium botulinum is a kind of bacterium that is responsible for botulism. This is a Gram-positive, rod-shaped bacterium. There are 7 types of toxins caused by C.botulinum, A-G, but only 4 of these toxin are known to cause a disease in humans they are A, B,E, and F. Only type A is universal throughout the world. Toxin G is encoded in the plasmid unlike the rest are encoded in the bacterial chromosome. What is special about type C. Botulinum is that it can only produce its toxin during sporulation. Clostridium botulinum will only become active when the environmental conditions are appropriate but other than that the endospores of Clostridium botulinum will stay “asleep” in contaminated foods. This type

Clostridium perfringens is a thick cell-walled, spore producing bacterium able to thrive without oxygen and the second most common source of foodborne illness in the United States. A few strains of C. perfringens produce toxins such as Alpha toxin, which is known for causing vasoconstriction— the constriction of blood vessels, causing dramatic blood pressure increase— blood clots, and low cardiac output along with Beta 1 toxin causing acute hemorrhagic cell death in avian, and Beta 2 toxin is known to cause stomach flu among cattle, equine, and swine. Even fewer strains produce the far rarer C, D, and E toxins, all sporting similar symptoms. In humans, symptoms of infection from C. perfringens are vomiting, nausea, abdominal cramping, diarrhea,

Salmonella enterica: is a member of the Enterobacteriacecae family, a rod shape Gram-negative bacterium. After passage through the gastric acid barrier, S. enterica binds tightly to specific receptors of the epithelial cells in small intestine. The receptor interaction activates a cellular response results in transfer of bacterial effector proteins into the epithelial cell, following by uptake of bacterial cell by endocytosis. Invasion of epithelial cells induce an inflammatory response that increases the fluid secretion of epithelial cells, causing diarrhea. [2]

These groups are established based on which particular toxins each one can produce. The major toxins used for strain classification are alpha toxin, beta toxin, epsilon toxin, and iota toxin (Vasanthakumari, 2007). Clostridium perfringens strains can also produce minor toxins as well enterotoxins which target the intestinal tissue. The most commonly studied C. perfringens toxin is the alpha toxin.

Every few years there are reports of Salmonella in the poultry at local food markets. Humans can become infected with diseases via air, beef, chicken, fish, eggs, and crops and water that contain animal feces. Humans that are infected experience flu-like symptoms, and sometimes death. “Deleener and Haebaert showed that the ferequency and variation of the different isolated salmonella-stereotypes from asymptomatic carriers in a meat packing plant corresponded with the stereotypes isolated from the supplied meat and from the produced meat products (Deleener J, Haebaert K. Enquete sur la role joue dans propagation de Salmonella et Shingella par les porteurs de germes dans I’industrie de la viande. Med Mal Infect 1980; 10:

Salmonella is a group of rod-shaped gram-negative bacteria, which causes a foodborne illness called salmonellosis. Salmonella germs have been known to cause illness for over 100 years. The Salmonella family includes over 2,500 serotypes of bacteria. Of these, the most common serotypes associated with human illness are salmonella enterica serovar typhimurium (S.Typhimurium) and S. enterica serovar Enteritidis (S. Enteritidis). (Kyung-Min Lee, 2015)

Consumers who purchase their meat and poultry from U.S. grocery stores are at risk for Staphylococcus aureus. Staphylococcus aureus, also known as S. aureus can lead to diseases if not handled with caution. Unfortunately, “47 percent of the meat and poultry” were exposed to S. aureus (Translational Genomics). After performing DNA testing, the Translational Genomics Research Institute discovered that the major source of S. aureus originated from food animals injected with antibiotics. “52 percent” of the S. aureus in meat and poultry were “resistant to three classes of antibiotics” (Translational Genomics). To resolve the problem, scientists’ must pinpoint the “effect antibiotics have in food-animal production” (Translational Genomics). Additionally,

As with Listeria, the danger of Clostridium growth lies partially in whether the subspecies of Clostridium is a disease-causing subtype, often denoted with positivity of the cpe gene. In a sample of 131 retail foods published by Lin and Labbe, 40 isolates of C. perfringens were found (though not all of them were in meat products. However, on further testing, none of them were cpe+. The authors note that Clostridium does not reliably sporulate in vitro, however, and since this activity is required for cpe gene expression, there was a possibility for false negativity within their study. However, the authors point out