Enterotoxigenic E. coli causes gastroenteritis or “traveler’s diarrhea.” It occurs in infants in less developed countries and travelers from industrialized countries.
Other than enterotoxigenic E. coli, enteroaggregative E. coli (EAEC), Campylobacter jejuni and Shigella spp., also are implicated in traveler’s diarrhea.
Traveler’s diarrhea has been defined as three or more looses bowel movements within a 24-h interval, accompanied by cramps, nausea, fever, bloods in the stool, or vomiting or a combination of these symptoms.
Although an infectious etiology for traveler’s diarrhea has long been suspected, prior to the 1970s diarrheal illness associated with travel was often attributed to climatic changes, the effect of travel on circadian rhythm, psychological stress, or chilling of the abdomen by cold drinks or the cooling draft of a fan.
Later studies showed that pathogenicity of this and other strains of E. coli is related to the production of enterotoxins.
Approximately 0ne-fitfth of all patients with traveler’s diarrhea experience incapacitation such that they are unable to take part in their planned activities.
Enterotoxigenic E. coli can cause traveler’s diarrhea
Food safety can be defined as the “the avoidance of food borne pathogens, chemical toxicants and physical hazards, but also includes issues of nutrition, food quality and education.” The focus is on “microbial, chemical or physical hazards from substances than can cause adverse consequences.”
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