Some strain s are however, able to cause disease ranging from mild to cholera diarrhea and may lead to potentially fatal complications such as hemolytic uremic syndrome.
The major source of the Escherichia coli in the environment is probably the feces of infected humans, but there may also be animal reservoirs. Feces and untreated water are the most likely sources for contamination of food.
Escherichia coli is particularly dangerous in children. The CDC estimates that between 7600 and 20 400 people become ill and 120 to 360 people die each year from Escherichia coli.
Human are thought to be the principal if not the only reservoir of toxigenic and invasive strains of E. coli, contaminating foods via contact of processing equipment with water contaminated by human feces.
In contrast, animals (cattle and perhaps poultry, sheep, and swine) are reservoir of the hemorrhagic strain; hence, foods of animal origin may become contaminated via slaughter procedures or post processing recontamination.
Escherichia coli survives freezing at -20 ° C and can survive chill storage, being able to grow at a minimum temperature at 6.5 ° C.
Pathogenic and nonpathogenic strains of Escherichia coli have equally remarkable levels of resistance to extreme acid stress. It has been reported that Escherichia coli O157:H7 in survive in low PH foods such as mayonnaise, apple cider, orange juice and fermented sausages and dairy products.
Most infections have been linked to undercooked meat, because contamination often occurs during the butchering of a carcass when the meat comes into contact with the animals intestinal tract.
Escherichia coli – association with foods
