Ecoil (mainly related with cow meat, hamburger, think about dad

shape

rod

gram negative or positive

negative

spore former

non-spore former

temperature

mesophile (8-45)

pH

3-8

oxygen

facultative anaerobic

water activity

0.95

infection and toxication

toxico-infection

D/R?

10-100

what are the 2 strains of E.coli?

-pathogenic : EHEC,EIEC,ETEC,EPEC

-non-pathogenic:

what are the other usage for E.coli?

1. hygiene check

2. indication for feacal containmination

3. also check for the temperature of pasteurisation

what is the source

farm animal, vegetable, water and environment

mainly cows

what is the transmission route for this microbes?

1. direct

• children will directly contact with theanimal and leads to containmination

1. indirect

• meat: inproper slaughtering of the meat product, cause meat being contaimae by the feaces

• milk: -              contaminated by the faecal during the milking

• veg: clean or grow the veg near the contaiminated water source

what is hamburger dieases

• -              some people like to eat hamburger half-raw, which might be contaminated by the E.coli

  -              However, for the steak only the surface will be affected by the E.coli, therefore by heating we can eliminate the E.coli easily

How does E.coli, invade our body

1. the bacteial will attach to the surface of microvilli, this will cause the actin to condense, the microvillus will be effacemented

2. then the microbes will release toxin (shigatoxin),toxin will enter the body stop protein synthesis—cell death—bloody diarrhea

3. the toxin will further enter the circulation system and travel to the other part in the body, such as kidney(HUS) and the brain.

what is the symptom

• bloody diarrhea

• HUS

incubation time

1-3 days

duration

5-10 days

How to prevent?

1. cook the food properly

2. ensure good slaughtering practice

3. prevent cross containminate of the cooked product

4.   Washing the had after touching farm animals.

In which season are the most E.coli infections

 

	Spring
	Summer
	Autumn
	Winter

Feedback In summer more grinded beef is eaten and it is more difficult to keep the temperature below 7°C.