Food Safety
Escherichia Coli commonly called E. coli is a variety of bacteria that is seen in the human intestine, and in the intestine of animals including big mammals. Even though many varieties of E. coli will not harm humans, certain varieties can lead to diseases. The most notorious version of E. coli is the E. coli O157: H7. This variety of E. coli leads to acute diarrhea in humans, and can even lead to serious medical conditions that cause harm to the kidneys. This variety of the bacteria produces a hazardous toxic compound called the Shiga toxin. Hence, this strand of the E. coli is often called the Shiga toxin inducing E. coli, commonly abbreviated as STEC. Many other types of the E. coli can also be hazardous in certain conditions, due to their capacity to produce hazardous toxic compounds. (foodsafety.gov)
Symptoms
The E. coli O157: H7 pathogen cause severe infection with evident symptoms. The incubation period of the bacteria is generally three to four days from the date of contacting the bacteria source. In certain cases, the symptoms can start in just one day. In certain extreme cases, it may start only after one week. The Symptoms of the infection include:
Acute Diarrhea, which may range from low-intensity watery form to a bloody harsh one.
A Cramp-like feeling in the lower abdomen area. This may be supplemented by severe abdomen pain and tenderness.
A feeling of nausea is also a symptom of the infection. In some cases severe vomiting along with pain in the abdomen.
How the infection occurs
The E. coli infections are acquired mostly through the consumption of contaminated food like:
Ground beef. The E. coli bacteria contaminate meat when cattle are slaughtered, and when the meat is processed. The bacteria residing in the intestine gets on the meet and through the meat, it reaches human body. In the case of Ground beef, the meats of many animals are mixed together. This process escalates the chances of the E. coli contamination.
Milk which is not properly pasteurized. Proper Pasteurization kills the E. coli bacteria spores. The E. coli bacteria located on the udder of cattle or on the equipment used to milk the cattle can be sources of the E-coli contamination. The bacteria will thus reach the milk, and if the milk is consumed without pasteurization, it leads to infection.
Fresh fruits / vegetables. Cattle dung and urine from the farms can pollute vegetable gardens with the E. coli bacteria. When fruits and vegetables are grown there, the fresh produce will be contaminated with the bacteria. Fruits and vegetables that are consumed raw are at much higher risk.
Even though most of the drinking water system uses strategies like chlorination, ultraviolet treatment, and ozone treatment to make the drinking water safe, certain E. coli infections are reported to be induced by contaminated drinking water. The E. coli bacteria can easily migrate from one host to another mainly if carriers with the E. coli infection fail to preserve a high level of personal hygiene. (mayoclinic.org)
Treatment
As for many other bacteria-induced diseases, a supportive therapy which is non-specific is the best and most effective treatment method. This includes keeping the patient always well hydrated. Antibiotics are not recommended in most cases to treat E. coli infection. Antibiotics are not found helpful in treating the E. coli infections in many medical studies conducted around the world. Use of antibiotics may even worsen the situation, leading to a much severe fatal condition. In many patients with acute diarrhea, Anti- diarrhea medicine compounds such as the Imodium can also drastically increase the threat of a fatal situation. (cdc.gov)
Strategies for Preventing E. coli infection.
Washing hands systematically after the use of common bathrooms, and before taking food, and after handling animals is a must. Those people who are involved in farming activities should take special care to wash their hands using a disinfectant every time.
Special care should be taken while cooking meat. The meat should be thoroughly cooked. A prolonged cooking at heat over 70˚C or 160°F is a good suggestion.
Never consume unpasteurized milk or milk products. Fresh juices should also be avoided if the cleanliness of its source is under doubt.
Never swallow water from swimming pools or open water bodies as the water might be contaminated with the E. coli bacteria.
Works Cited
"E. Coli." E. Coli. Web. 17 Mar. 2016. <http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/ecoli/>.
"E. Coli." Risk Factors. 01 Aug. 2014. Web. 17 Mar. 2016. <http://www.mayoclinic.org/diseases-conditions/e-coli/basics/risk-factors/con-20032105>.
"General Information." Centers for Disease Control and Prevention. Centers for Disease Control and Prevention, 2015. Web. 17 Mar. 2016. <http://www.cdc.gov/ecoli/general/index.html>.
