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Characterization of Shiga Toxigenic Escherichia coli O157 STEC

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Aston University

   

Characterization of Shiga Toxigenic Escherichia coli (O157 STEC)

   

Added on  2020-04-21

Characterization of Shiga Toxigenic Escherichia coli O157 STEC

   

Aston University

   

Characterization of Shiga Toxigenic Escherichia coli (O157 STEC)

   Added on 2020-04-21

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UNIVERSITY:NAME :STUDENT ID:COURSE CODE COURSE NAMEASSIGNMENT FOOD MICROBIOLOGY
Characterization of Shiga Toxigenic Escherichia coli O157 STEC_1
Food MicrobiologyMicrobiology of E coliE coli is a gram positive facultative anaerobic bacteria, which is found in the lower intestine of living organisms. E coli have certain serotypes which causes serious harm in the hosts and is responsible for food poisoning. E coli contamination has been associated to products produces in large scale and has led to food recalls due to the contamination already caused, (Vogit & Dippold, 2005). Normally there are strains of E Coli which are harmless, they are referred to as normal flora and produce vitamin k2 in their hosts, (Haudault et al, 2001), and is essential in preventing colonization process in the intestines. The genesis of E Coli is from faecal matter and is expelled from the environment whereby it causes contamination. The bacteria nourishes well in faecal matter for a period of 3 days, (Russell & Javis, 2001). Thus E coli is attributed to many disease which include cholecystisis, bacteraemia, urinary tract infections among other diseases.Clinical presentation of E ColiE coli being a gram negative anaerobic makes ATP and at the same time switch to fermentation in the absence of oxygen. They exist in the intestines of humans and animals. Harmful E Coli are often pathogenic and can cause illness through causing diarrhoea or illness outside the intestinal path. Diarrhoea causing E coli can be transmitted in water or food or through contact with animals or people.The Shiga toxin producing E Coli or Verocytotoxin producing E Coli is the most common heard type of infection and has been associated with food borne outbreaks. The toxin referred to shiga causes damages the intestines linings. The bad strain identified as O157:H7 can make people very sick. It is associated with abdominal; pains, cramps and blood in the diarrheal flow. At times it is responsible for acute kidney failure among children.Further it is associated with bleeding, confusion, seizures or bleeding. Cheese and E coli contamination Raw milk has been found to contain various germs such as the bacteria, viruses and paracistes.raw milk has not yet undergone pasteurization that is heated to specific temperature for set amount of time in order to destroy harmful germs. Thus raw milk is unpasteurized and can contain harmful germs which include campylobacteria, E Coli, Listeriaand Slamonnela, (Mathews et al., 2006). Thus cheese can cause E Coli due to the raw product of which is milk which is not pasteurized. Thus cheese from unpasteurized milk cause the E coli contamination if the bacteria strains are present in the milk, thus is a risk factor for shiga toxins, (Lejeune et al.,2001). 2
Characterization of Shiga Toxigenic Escherichia coli O157 STEC_2

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