Escherichia Coli 0157:G7 Infection By Brenda Williams At Isnare.com Ezine Articles

E. coli along with many other fungi, viruses, and protozoa can contaminate food or water and cause gastrointestinal illnesses characterized by vomiting, abdominal cramping and diarrhea. The organisms are easily ingested, as there is no way to identify their presence. There is no particular taste or smell common to the infected food and water. These bacteria are present in the intestinal tracts of animals. There are more than 700 serotypes of E. coli but not all are dangerous. Some are actually beneficial to humans. Only the ones that produce the Shiga toxin contaminate food.

The Shiga toxin is so potent that it has been listed as a potential anti-terrorist agent. It has several characteristics that make it dangerous. It can live on kitchen counter tops for weeks and can survive for a year in certain types of materials. Only a tiny number of them need to infect a person to cause illness. According to the Centers for Disease
Control and Prevention, at least 2000 Americans are hospitalized annually and 60 die from these infections. Just recently, Great Britain closed several petting zoos due to an outbreak of E. coli. And in June and July, hamburger meat and unrefrigerated cookie dough were recalled in the United States due to contamination with this pathogen.

Infections can also cause hemolytic uremic syndrome that can result in complete kidney failure. This happens when the organisms escape from the intestinal tract and attack the kidneys and red blood cells. Of the eighty people who became ill after consuming the cookie dough, ten were hospitalized with hemolytic uremic syndrome. Symptoms of E. coli infection are abdominal cramping and diarrhea. Vomiting can also occur. Most attacks last from one to three days. Severe bouts may require a doctor's intervention. As with any type of diarrhea, patients should drink plenty of liquids to replace the lost bodily fluids. In severe cases, a physician may prescribe a hydration solution.

However, the best treatment is prevention and these infections can be prevented by observing strict sanitary measures. If meat is cooked to an internal temperature of 160 degrees, the harmful bacteria are killed and the meat is safe to eat. Meat purchased at the grocery store should never be out of the refrigerator for more than two hours in mild climates and an hour in tropic climates. Cooked foods and leftovers should be promptly refrigerated. Refrigerators should be kept at 40 degrees and freezers at zero degrees Food handlers should always wash their hands prior to preparing food. Counter tops should be swabbed with an agent known to kill the bacteria. Dishcloths and sponges need to be soaked in a bleach solution. They can also be sanitized by placing them in a microwave for one minute at full power.

Adults should see that children wash their hands after using the toilet and after petting or having contact with animals. And they should always be taught to wash their hands just before eating. But, as one British official stated after the outbreak at the petting zoos, children are amongst the hardest to teach hand washing.

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