In addition, other ruminants such as sheep, goats, deer are considered significant reservoirs, while other mammals (such as pigs, horses, rabbits, dogs, and cats) and birds (such as chickens and turkeys) have been found infected. WHO works closely with national health authorities and international partners, providing technical assistance and the latest information on outbreaks.
Escherichia coli (abbreviated as E. coli) are bacteria found in the environment, foods, and intestines of people and animals.E. These assessments serve as the basis for international food standards, guidelines, and recommendations developed by the Codex Alimentarius Commission. E. coli O157:H7 is the most important STEC serotype in relation to public health; however, other serotypes have frequently been involved in sporadic cases and outbreaks. Such recommendations should in all cases be implemented, especially "cook thoroughly" so that the centre of the food reaches at least 70 °C.
An increasing number of outbreaks are associated with the consumption of fruits and vegetables (including sprouts, spinach, lettuce, coleslaw, and salad) whereby contamination may be due to contact with faeces from domestic or wild animals at some stage during cultivation or handling. Regular hand washing, particularly before food preparation or consumption and after toilet contact, is highly recommended, especially for people who take care of small children, the elderly or immunocompromised individuals, as the bacterium can be passed from person to person, as well as through food, water and direct contact with animals. The incubation period can range from 3 to 8 days, with a median of 3 to 4 days. E. coli O157:H7 is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products and raw milk. During E. coli outbreaks, such as the those in Europe in 2011, WHO supports the coordination of information sharing and collaboration through International Health Regulations and the International Food Safety Authorities Network (INFOSAN) worldwide. It is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products, raw milk, and contaminated raw vegetables and sprouts.
The duration of excretion of STEC is about 1 week or less in adults, but can be longer in children. Escherichia coli (E. coli) is a bacteria that is commonly found in the lower intestine of warm-blooded organisms. Most E. coli are harmless and actually are an important part of a healthy human intestinal tract. However, some E. coli are pathogenic, meaning they can cause illness, either diarrhea or illness outside of the intestinal tract. Most E. coli strains are harmless, but some serotypes (EPEC, ETEC etc) can cause serious food poisoning in their hosts, and are occasionally responsible for food contamination incidents that prompt product recalls. STEC is destroyed by thorough cooking of foods until all parts reach a temperature of 70 °C or higher. Most patients recover within 10 days, but in a small proportion of patients (particularly young children and the elderly), the infection may lead to a life-threatening disease, such as haemolytic uraemic syndrome (HUS). In preparing food at home, be sure to follow basic food hygiene practices such as "cook thoroughly". It is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products, raw milk, and contaminated raw vegetables and sprouts. The five keys to growing safer fruits and vegetables are: WHO provides scientific assessments to control STEC in food. Persons who experience bloody diarrhoea or severe abdominal cramps should seek medical care. Escherichia coli (E. coli) is a bacterium usually found in the gut. Shiga toxin-producing E. coli (STEC) is a bacterium that can cause severe foodborne disease. E. coli (Escherichia coli), is a type of bacteria that normally lives in your intestines.It’s also found in the gut of some animals.
Antibiotics are not part of the treatment of patients with STEC disease and may possibly increase the risk of subsequent HUS. STEC can grow in temperatures ranging from 7 °C to 50 °C, with an optimum temperature of 37 °C. Symptoms of the diseases caused by STEC include abdominal cramps and diarrhoea that may in some cases progress to bloody diarrhoea (haemorrhagic colitis). Escherichia coli (E. coli) bacteria normally live in the intestines of people and animals. Although most strains of E. coli are harmless, others can make you sick. Most available information on STEC relates to serotype O157:H7, since it is easily differentiated biochemically from other E. coli strains. Good hygienic slaughtering practices reduce contamination of carcasses by faeces, but do not guarantee the absence of STEC from products. The reservoir of this pathogen appears to be mainly cattle. In most cases, the illness is self-limiting, but it may lead to a life-threatening disease including haemolytic uraemic syndrome (HUS), especially in young children and the elderly. Make sure to wash fruits and vegetables carefully, especially if they are eaten raw. STEC produces toxins, known as Shiga-toxins because of their similarity to the toxins produced by Shigella dysenteriae. Some strains however, such as Shiga toxin-producing E. coli (STEC), can cause severe foodborne disease. WHO’s "Five keys to growing safer fruits and vegetables" provides rural workers who grow fresh fruits and vegetables for themselves, their families and for sale in local markets, with key practices to prevent microbial contamination of fresh produces during planting, growing, harvesting and storing. Faecal contamination of water and other foods, as well as cross-contamination during food preparation (with beef and other meat products, contaminated surfaces and kitchen utensils), will also lead to infection. Waterborne transmission has been reported, both from contaminated drinking-water and from recreational waters. Education in hygienic handling of foods for workers at farms, abattoirs and those involved in the food production is essential to keep microbiological contamination to a minimum. WHO promotes the strengthening of food safety systems by promoting good manufacturing practices and educating retailers and consumers about appropriate food handling and avoiding contamination. coli are a large and diverse group of bacteria. Visiting farms and other venues where the general public might come into direct contact with farm animals has also been identified as an important risk factor for STEC infection. The number of cases of disease might be reduced by various mitigation strategies for ground beef (for example, screening the animals pre-slaughter to reduce the introduction of large numbers of pathogens in the slaughtering environment).
But a few particularly nasty strains, such as E. coli O157:H7, can cause severe abdominal cramps, bloody diarrhea and vomiting.You may be exposed to E. coli from contaminated water or food — especially raw vegetables and undercooked ground beef. The prevention of infection requires control measures at all stages of the food chain, from agricultural production on the farm to processing, manufacturing and preparation of foods in both commercial establishments and household kitchens. It can cause neurological complications (such as seizure, stroke and coma) in 25% of HUS patients and chronic renal sequelae, usually mild, in around 50% of survivors. Person-to-person contact is an important mode of transmission through the oral-faecal route. Most strains of E. coli are harmless. A number of STEC infections have been caused by contact with recreational water.
STEC can grow in temperatures ranging from 7 °C to 50 °C, with an optimum temperature of 37 °C. Some STEC can grow in acidic foods, down to a pH of 4.4, and in foods with a minimum water activity (a. STEC is destroyed by thorough cooking of foods until all parts reach a temperature of 70 °C or higher. Following the WHO “Five keys to safer food” is a key measure to prevent infections with foodborne pathogens such as STEC. Some kinds of E. coli can cause diarrhea, while others cause urinary tract infections, respiratory illness and pneumonia, and other illnesses. An asymptomatic carrier state has been reported, where individuals show no clinical signs of disease but are capable of infecting others.
STEC has also been isolated from bodies of water (such as ponds and streams), wells and water troughs, and has been found to survive for months in manure and water-trough sediments. Protect fields from animal faecal contamination. Preventive measures for E. coli O157:H7 infection are similar to those recommended for other foodborne diseases. Vulnerable populations (such as small children and the elderly) should avoid the consumption of raw or undercooked meat products, raw milk, and products made from raw milk. Escherichia coli , also known as E. coli (/ˌiː ˈkoʊlaɪ/), is a Gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms (endotherms). Basic good food hygiene practice, as described in the WHO “Five keys to safer food”, can prevent the transmission of pathogens responsible for many foodborne diseases, and also protect against foodborne diseases caused by STEC. Some STEC can grow in acidic foods, down to a pH of 4.4, and in foods with a minimum water activity (aW) of 0.95. HUS is characterized by acute renal failure, haemolytic anaemia and thrombocytopenia (low blood platelets).
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