Identification and Prevention: Escherichia coli (STEC) Assignment

This assignment solution provides an overview of Escherichia coli (STEC), a dangerous foodborne pathogen. It explains why the organism is dangerous, detailing how it produces Shiga toxins that can cause serious illnesses like hemolytic uremic syndrome (HUS) by attacking the intestines and kidneys. The solution includes steps to avoid infection, emphasizing personal hygiene, safe food preparation practices (like using a food thermometer), and ensuring safe drinking water. It also references a recent multistate outbreak linked to ground bison in 2019. The assignment further identifies the organism using MacConkey Agar with Sorbitol (SMAC), enzyme-linked immunoassays, and polymerase chain reaction. Finally, it emphasizes the importance of food safety and provides tips to minimize the risk of E. coli infection.

WANTED:
Escherichia coli (STEC)
Name of Student:
Name of University:

WANTED:
Identifications of the organism
This pathogen can be identified by growing in the MacConkey Agar with Sorbitol (SMAC). This is
a selective as well as a differential media exploited for the detection of this
enterohaemorrhagic pathogen.
Enzyme linked immunoassays are exploited for detection of the Shiga toxins. This assay is
usually done on the stool samples or the rectal swab collected from the suspected patients.
The DS2 automated enzyme linked immunosorbent assay is used.
Polymerase chain reaction is also an amplification technique that can be exploited for the
identification of this pathogen from enriched cultures (Venegas-Vargas et al., 2016). Created by:
Date: