Explore the world of food-borne diseases, including Escherichia coli infections and cholera, their transmission, symptoms, and control measures. Learn about different strains of E. coli, such as EPEC, ETEC, EIEC, and EHEC, and understand the characteristics of enteroinvasive and enterohemorrhagic E. coli. Discover how to prevent these diseases through proper cooking, avoiding cross-contamination, and good personal hygiene practices.
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Escherichia coli food borne infection Escherichia coli are potential food poisoning pathogens which are widely distributed in low numbers in food environments. E. coli strains involved in food borne infection fall into the following groups: 1. Enteropathogenic E. coli (EPEC), 2. Enterotoxigenic E. Coli (ETEC), 3. Enteroinvasive E. coli (EIEC) and 4. Enterohemorrhagic E. coli (EHEC).
Enteroinvasive E. coli EIEC strains cause illness that is characterized by watery diarrhea in most patients. In addition, there is fever, nausea, and abdominal cramps. self-limiting, lasting for 2 to 3 days. A relatively high dose (108cells) is necessary to produce disease in volunteers. Incubation period is 18 hours (range 2-48 hrs). Food borne spread is the usual mode of transmission. Person-to-person spread has also been reported .
Enterohemorrhagic E. coli It causes hemorrhagic colitis in humans that is characterized by diarrhea, abdominal pain which may be severe and vomiting. Few patients develop fever. Illness lasts for 4 to 8 days, although it may extend to 13 days for severe cases.
Enterohemorrhagic E. coli The organism E. coli O157:H7 is heat sensitive, but resistant to freezing. It grows poorly at 44oC-45oC, with no growth at 45.5oC. Deaths occur in patients who develop hemolytic uremic syndrome (HUS).
Control measures Proper cooking of hamburger and other meats Avoidance of cross-contamination of foods in the kitchen, and Good personal hygiene.
Cholera Cholera is caused by Vibrio cholera bacterium. Cholera vibrios are ingested in drink or food. In natural infection, the dosage is usually very small. The organism multiply in the small intestine to produce a very potent enterotoxin, which stimulates a persistent out pouring of isotonic fluid by the gut mucosal cells.
Transmission Man is the only natural host of the cholera vibrios Spread of infection is from person-to-person, through contaminated water or foods. Shrimps and vegetables are the most frequent carriers. Cholera is an infection of crowded poor class communities and it tends to persist in such areas.
Clinical symptoms Cholera is typically characterized by the sudden onset of effortless vomiting and diarrhea. Vomiting is seen frequently, but very rapid dehydration and hypovolemic shock. Death may occur in 12 to 24 hrs due to rapid dehydration
Control measures 1. Provision of potable water 2. Proper sewage disposal 3. Proper cooking and hygienic handling of food 4. Observation of personal hygiene 5. Vaccination -The heat killed, phenol preserved vaccine has protection that lasts for 3 to 6 months.
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