Comprehensive Report on E. Coli: Symptoms, Prevention, and Control

This report provides a comprehensive overview of Escherichia coli (E. coli), a bacterium commonly found in the human intestine, and its association with food poisoning. It details the physical structure of E. coli, emphasizing its Gram-negative nature and the role of its cell walls. The report outlines the typical symptoms of E. coli infection, including abdominal pain, diarrhea, bloody stools, nausea, vomiting, and potential complications like fatigue and dehydration. Crucially, it addresses control measures, particularly for the hotel industry, focusing on hygiene practices, prevention of cross-contamination, and avoiding risky food and water sources. The report concludes by summarizing the key information about E. coli, its symptoms, and preventive strategies, referencing academic sources for further study. This document is available on Desklib, a platform offering study tools and solved assignments for students.

Food Poisoning
Infographic

Escherichia coli (E. coli)
WHAT IS E. COLI
E. coli is type of bacteria that lives in human intestine. Some
time it is also found in animals. These bacteria have so many
types and majority of E. coli bacteria are harmful. Some of
them are cause diarrhea if individual eat or drink. E. COLI is
basically with food poising and individual also get
pneumonia in this and urinary tract infection. Majority of
urine test and infection caused by the E. COLI.
SYMPTOMS OF E. COLI
Symptoms of infection with E. coli typically appear within a 3 to 4 days after being
caused by the disease. Symptoms can also appear within a24 hours or it can be late as
after 1 week.
 Symptoms that individual can face is;
 Abdominal pain or cramping and these starting suddenly.
 Diarrhea in starting period of pain begins.
 Red blood stools after a day and it results in a toxin's damage to intestines.
 Nausea and vomiting as well as fever in some cases, normally below 101
degrees.
 Fatigue, dehydration on a high level and loss of fluids and electrolytes.
HOW TO CONTROL E. COLI.
These kinds of bacteria cause disease when they make toxin also known as Shiga toxin.
Prevention food management in hotel industry can do is;
DO
They should know their chances of getting food poisoning like, many people have high
chances for food borne illness as they get ill by eating outside food or because of their low
immune system they get ill whenever they eat something which don't suit them. Low immune
system people are like, cancer patients, diabetic patients etc.
For presentation from this they should get a proper hygiene especially in washing their hands.
Whenever individual uses' bathroom they should wash their hand off and before preparing a
food item as well. utensils which they provide to consumer should be properly used and also
they use for cooking food is also. Sanitize the place where the food is being contain nd making
this will prevent them from the disease.
DON'T
food management should not cross contamination while preparing food in kitchen or wherever
they make them. Washes hand, utensils as well after they touch raw meat. Individual should
Avoid raw milk, dairy products while individuals are having a symptom also they should not
swallow water while swimming this will affect more.
PHYSICAL STRUCTURE OF E COLI
E. Coli is a Gram negative and it has three layers’ cytoplasmic
membrane, peptidoglycan, and outer membrane which determine its
shape like, rod and look alike cylindrical. the outer membrane of the
E. coli contains lipopolysaccharides. the cell walls of the virus play
major role. the space among the membranes is filed with
peptidoglycan.
REFERENCES
Books and Journals
Mirsepasi-Lauridsen, H.C., Vallance, B.A., Krogfelt, K.A. and
Petersen, A.M., 2019. Escherichia coli pathobionts
associated with inflammatory bowel disease. Clinical
microbiology reviews. 32(2). pp.e00060-18.
Larabi, A., Dalmasso, G., Delmas, J., Barnich, N. and Nguyen, H.T.T.,
2020. Exosomes transfer miRNAs from cell-to-cell to
inhibit autophagy during infection with Crohn’s disease-
associated adherent-invasive E. coli. Gut microbes.11(6).
pp.1677-1694.
Nielsen, D.W., Klimavicz, J.S., Cavender, T., Wannemuehler, Y.,
Barbieri, N.L., Nolan, L.K. and Logue, C.M., 2018. The
impact of media, phylogenetic classification, and E. coli
pathotypes on biofilm formation in extraintestinal and
commensal E. coli from humans and animals. Frontiers in
microbiology. 9. p.902.
Svanborg, C., Ørskov, F. and Ørskov, I., 2020. Fimbriae and disease. In
Fimbriae (pp. 239-254). CRC Press.
INTRODUCTION
E. Coli is a bacteria identify majorly in a human body and it contain many bacteria
which is harmful for the people. this report includes information about the restaurant
food management people in hotel industry who should use a precaution to prevent from
these bacteria. report also includes symptoms and physical structure of the bacteria by
which individuals get to know that they have a disease like, E. coli.
CONCLUSION
This report concludes the information about e coli bacteria and
symptoms of this disease. Report also concludes that how the
people of hotel industry get that disease and what measures they
can do to prevent from this type of disease.