VEROTOXIGENIC E. COLI AND ITS IMPORTANCE IN FOOD HYGIENE

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BONYADIAN M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2017 | Volume:3 | Issue:4 Page(s): 15-28

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Information Journal Paper

Title

VEROTOXIGENIC E. COLI AND ITS IMPORTANCE IN FOOD HYGIENE

Author(s)

BONYADIAN M. | Issue Writer Certificate

Keywords

ESCHERICHA COLIQ2

VEROTOXINQ2

FOOD HYGIENEQ2

Abstract

Verotoxigenic Escherichia coli (VTEC) or Shigatoxin producing Escherichia coli (STEC) is an important pathogen that can cause diarrhea or hemorrhagic colitis in humans. Hemorrhagic colitis occasionally progresses to hemolytic uremic syndrome (HUS), an important cause of acute renal failure in children and morbidity and mortality in adults. In the elderly, the case fatality rate for HUS can be as high as 50%. Escherichia. Coli O157:H7 has been recognized as a cause of this syndrome since the 1980s. The reservoirs for STEC O157:H7 are ruminants, particularly cattle and sheep, which are infected asymptomatically and shed the organism in feces. Other animals such as rabbits, pigs and poultry can also carry this organism. Infections with STEC in other serogroups, including members of O26, O91, O103, O104, O111, O113, O117, O118, O121, O128 and O145, are increasingly recognized as causes of hemorrhagic colitis and HUS. Humans acquire STEC by direct contact with animal carriers, their feces, and contaminated soil or water, or via the ingestion of underdone ground beef, other animal products, and contaminated vegetables and fruits. The infectious dose is very low, which increases the risk of disease. Thorough cooking of raw meats, pasteurization of milk, treatment of private water supplies, and the avoidance of cross-contamination from raw meats or cattle feces to other foods are the most effective ways of preventing STEC infections. Generally, the detection of STEC is laborious, and currently there are no simple, inexpensive methods available for routine isolation of all STEC strains. Good hygiene practices at processing plants including monitoring for microbiological indicators (Enterobacteriaceae and in generic E. coli) to determine the effectiveness of those practices is likely to be the most effective method for reducing the public health risks for STEC infection.

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APA: Copy

BONYADIAN, M.. (2017). VEROTOXIGENIC E. COLI AND ITS IMPORTANCE IN FOOD HYGIENE. JOURNAL OF FOOD MICROBIOLOGY, 3(4), 15-28. SID. https://sid.ir/paper/250762/en

Vancouver: Copy

BONYADIAN M.. VEROTOXIGENIC E. COLI AND ITS IMPORTANCE IN FOOD HYGIENE. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2017;3(4):15-28. Available from: https://sid.ir/paper/250762/en

IEEE: Copy

M. BONYADIAN, “VEROTOXIGENIC E. COLI AND ITS IMPORTANCE IN FOOD HYGIENE,” JOURNAL OF FOOD MICROBIOLOGY, vol. 3, no. 4, pp. 15–28, 2017, [Online]. Available: https://sid.ir/paper/250762/en

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