Welcome to the Foodborne Disease website. The sources of pathogens responsible for causing foodborne illnesses are pervasive. Food and its derivatives will invariably harbor a small concentration of pathogenic agents. When existing in minor proportions, these detrimental microorganisms do not give rise to any concerns. However, upon surpassing a particular threshold of contamination, they hold the capability to initiate sickness and potentially lead to fatal outcomes..

Tuesday, August 23, 2011

E coli

Escherichia coli is a member of the family Enterobacteriaceae and is character used by possession of the enzyme Beta galactosidase and Beta glucuronidase.

It is gram negative bacteria and is easily grown an manipulated, it has become the best studied prokaryotic model organism.

Escherichia coli is a bacterium that lives in human gut. It is one of the simplest and bets understood living things, yet remarkably sophisticated.

It is cells are rod shaped, about 2.5 micrometers long and 0.5 micrometers in diameter.

E. coli has played a vital role in development of recombinant DNA technology.

E. coli lives a life of luxury in the lower intestines of warm blooded animals, including humans.

Once expelled, it lives a life of penury and hazard in water sediment and soil. It is also found in sewage, treated effluents, natural water subject to fecal contamination whether from humans, wild animas or agricultural activity.

Although most of E. coli do not cause gastrointestinal illness, certain groups of E. coli can cause life threatening diarrhea and severe sequence or disability. Some strains of E coli , such as enterohemorrhagic O157:H7, have a demonstrated pathogenicity to humans.

E. coli infections are typically caused by Escherichia coli O157:H7, the most powerful of hundred of strains of the bacterium Escherichia coli.

E. coli O157:H7 is a leading suspect when food borne illness occurs.
E coli

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