Assignment on Food Microbiology

Added on - 21 Apr 2020

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Food MicrobiologyMicrobiology of E coliE coli is a gram positive facultative anaerobic bacteria, which is found in the lowerintestine of living organisms. E coli have certain serotypes which causes serious harm in thehosts and is responsible for food poisoning. E coli contamination has been associated toproducts produces in large scale and has led to food recalls due to the contamination alreadycaused, (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 environmentwhereby it causes contamination. The bacteria nourishes well in faecal matter for a period of3 days, (Russell & Javis, 2001). Thus E coli is attributed to many disease which includecholecystisis, 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 tofermentation 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 orillness outside the intestinal path. Diarrhoea causing E coli can be transmitted in water orfood or through contact with animals or people.The Shiga toxin producing E Coli or Verocytotoxin producing E Coli is the mostcommon heard type of infection and has been associated with food borne outbreaks. Thetoxin referred to shiga causes damages the intestines linings. The bad strain identified asO157:H7 can make people very sick. It is associated with abdominal; pains, cramps andblood 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 contaminationRaw milk has been found to contain various germs such as the bacteria, viruses andparacistes.raw milk has not yet undergone pasteurization that is heated to specifictemperature for set amount of time in order to destroy harmful germs. Thus raw milk isunpasteurized 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 notpasteurized. Thus cheese from unpasteurized milk cause the E coli contamination if thebacteria strains are present in the milk, thus is a risk factor for shiga toxins, (Lejeune etal.,2001).2
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