Q. Associated Foods with escherichia coli?
Associated Foods: E. coli is the etiologic agent of food poisoning involves variety of foods such as cream pie, mashed potatoes, cream puffs and creamed fish. Other E. coli food poisoning outbreaks have been attributed to the consumption of milk, cheese, ice cream, meats, fish and macaroni. E. coli is relatively sensitive to destruction by drying or freezing but some survivors may exist for extended periods.
"Enteropathogenic" strains colonize in the small intestine and cause acute gastroenteritis in newborns and in infants up to two years of age.
"Enteroinvasive" strains invade the epithelial cells of large intestine and cause diarrhoea in older children and adults. "Enterotoxigenic" (enterotoxin producing) strains produce one or both of two different toxins:a heat stable toxin (ST) and a heat labile toxin (LT). Both toxins cause diarrhoea in adults and infants. Enterotoxigenic strains of E. coli are often associated with Travellers' diarrhoea, a common disease contracted by tourists when visiting developing countries. Diagnosis of travellers' disease is based on the past travel history and symptoms. Laboratory diagnosis is by isolation of the bacteria from feces. Treatment is with fluid and electrolytes. Other strains of E. coli that are usually harmless in their normal habitat (the intestine) can cause disease when they gain access to other sites or tissues. These diseases include urinary tract infections, septic infections, bacteraemia, meningitis, pulmonary infections, abscesses, skin and wound infections.