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What does it need to thrive?
Transcript of What does it need to thrive?
(E. coli O157:H7)
design by Dóri Sirály for Prezi
What are the foods/sources associated with it and possible contaminants?
•Contaminated food, especially undercooked ground beef, unpasteurized (raw) milk and juice, soft cheeses made from raw milk, and raw fruits and vegetables (such as sprouts)
•Contaminated water, including drinking untreated water and swimming in contaminated water
•Animals and their environment: particularly cows, sheep, and goats. If you don’t wash your hands carefully after touching an animal or its environment, you could get an E. coli infection
•Feces of infected people
What is the implicated illness?
The worst type of E. coli, known as E. coli O157:H7, causes bloody diarrhea and can sometimes cause kidney failure and even death.
One severe complication associated with E. coli infection is hemolytic uremic syndrome (HUS). The infection produces toxic substances that destroy red blood cells, causing kidney injury. HUS can require intensive care, kidney dialysis, and transfusions.
What is the incubation period for the illness?
What are the symptoms associated with the illness?
People infected by E. coli 0157:H7 can develop a range of symptoms. Some infected people may have mild diarrhea or no symptoms at all. Most identified cases develop severe diarrhea and abdominal cramps. Blood is often seen in the stool. Usually little or no fever is present.
What is the duration of the symptoms?
The symptoms usually appear about three days after exposure, with a range of one to nine days.
What does it need to thrive?
They like 37 degrees C. Relatively neutral pH, 7-7.4
They need humidity or they can grow in a liquid culture.
They need some salts (like NaCl or KCl), a carbon source (sugar) and a nitrogen source
What are the steps for prevention?
•Avoid eating high-risk foods, especially undercooked ground beef, unpasteurized milk or juice, soft cheeses made from unpasteurized milk, or alfalfa sprouts.
•Use a food thermometer to make sure that ground beef has reached a safe internal temperature of 160° F.
•Wash hands before preparing food, after diapering infants, and after contact with cows, sheep, or goats, their food or treats, or their living environment .
E. coli O157:H7
Fresh fruits and vegetables once were thought to be relatively free of disease-producing pathogens. In recent years, however, outbreaks of foodborne illness linked to fruits and vegetables have become more common. These outbreaks come from produce grown both in the United States and in other countries. Outbreaks have been linked to Escherichia coli O157:H7 and Salmonella on apples, lettuce, cantaloupe and sprouts;
The bacteria gets into the food while being processed
trucks are the right temperature to kill or stop the bacteria from spreading (one bad apple spoils the whole bunch)
not properly rinsed, and temperature incubates the bacteria
It's important to wash all produce well with clean water prior to serving, using a vegetable brush on produce with hard outer surfaces like potatoes, carrots, and melons.
Patting dry with paper towels will also help reduce bacterial loads.
Washing alone can't be relied on to totally eliminate pathogens, careful control of all potential points of contamination from production to consumption is essential.
How it can spread and how it can be prevented:
"JUST A SUGGESTION"
1.When you're at a restaurant, order your burger well done. Eat it only if it's brown, not pink, on the inside.
2.Don't swallow lake, ocean, or pool water. If the water contains any human waste, it can carry the E. coli bacteria.
3.Always wash your hands after you use the bathroom and before you eat. There are plenty of bacteria in poop. You don't want to accidentally eat some of those bad bacteria!
What is E. coli O157:H7?
The bacteria Escherichia coli: O157:H7 is a type of E. coli associated with food-borne illness. Even healthy cattle and humans can carry the bacteria.