E. coli or Escherichia coli is the name of a type of bacteria that lives in your intestines. Most types of E. coli are harmless. However, some types can make you sick and cause diarrhea. One type causes travelers' diarrhea. The worst type of E. coli causes bloody diarrhea, and can sometimes cause kidney failure and even death. These problems are most likely to occur in children and in adults with weak immune systems. You can get E. coli infections by eating foods containing the bacteria. To help avoid food poisoning and prevent infection, handle food safely. Cook meat well, wash fruits and vegetables before eating or cooking them, and avoid unpasteurized milk and juices. You can also get the infection by swallowing water in a swimming pool contaminated with human waste. Most cases of E. coli infection get better without treatment in 5 to 10 days.
A new study shows that a kind of E. coli most associated with "travelers' diarrhea" and children in underdeveloped areas of the world causes more severe disease in people with blood type A.
The Centers for Disease Control and Prevention (CDC) has released a report titled, “Multistate Outbreak of E. coli O157:H7 Infections Linked to Romaine Lettuce”, stating that it is safe to consume romaine lettuce which was implicated in transmitting a toxic strain of E. coli since March this year.
People are becoming more aware of what they put into their mouths and shifting from processed foods to natural and home-made foods. As for themselves they are more inclined to give their pet dogs these natural foods as well and are leaning towards a “raw meat” diet. These are often combined with pre-prepared foods that can be easily frozen and reheated for convenience.
Escherichia coli (E. coli) is a germ that occurs naturally in the gut of mammals and birds, as well as in the human intestinal flora. However, certain E. coli types can cause severe diarrhea in humans.
The Center for Excellence in Engineering Biology and the leadership of Genome Project-write today announced its first grand-scale community-wide project, to develop "ultra-safe cells" that resist natural viruses and potentially radiation, freezing, aging and cancer.
Research has revealed how bacteria are able to obtain the nutrients they need to survive from antibiotics.
Our sense of touch provides us with bits of information about our surroundings that inform the decisions we make. When we touch something, our nervous system transmits signals through nerve endings that feed information to our brain. This enables us to sense the stimulus and take the appropriate action, like drawing back quickly when we touch a hot stovetop.
Imagine that you have become ill because you have eaten some food that contained pathogenic bacteria. You keep running to the toilet and you may also throw up. You go to the doctor and are prescribed broad-spectrum antibiotics, which - in addition to killing the bad bacteria in your intestinal flora - carpet bomb the complex community of commensal bacteria forming a healthy intestinal flora.
A sepsis awareness and management programme has demonstrated overall success in terms of improved sepsis detection, but has led to an increase in the number of E. coli blood stream infection cases presented, calling into question the targets used by Health Boards and set by the Welsh Government.
Claire is Evidence & Policy Manager at the UK and international charity Meningitis Research Foundation (MRF). She discusses the signs and symptoms of meningitis in newborns, and the aims for the recent diagnostic eTool developed by the MRF.
Contact precautions, used in addition to the standard precautions, the basic level of infection control applied to all patients, did not limit or prevent the spread of drug-resistant bacteria in non-intensive care unit hospital wards, according to research presented at the 28th European Congress of Clinical Microbiology and Infectious Diseases.
According to new research, the toxin-antitoxin (TA) system found within E. coli can be induced to inhibit the growth of the bacterium. This may have important consequences for human infection.
Sepsis detection success raises important questions about E. coli reduction targets
Researchers identified novel chromosomal mutations and described their role in the development of resistance of Escherichia coli (E. coli) to broad-spectrum antibiotic fosfomycin, according to research presented at the 28th European Congress of Clinical Microbiology and Infectious Diseases.
Quick, efficient pathogen detection and fingerprinting is essential and often lifesaving when it comes to preventing foodborne illness. Now, University of Georgia food scientist Xiangyu Deng has created a system that can identify foodborne pathogens in a fraction of the time taken by traditional methods.
Almost all types of housing and living facilities house mice. Researchers have found in their year-long study on New York City mice that many of these carry on them deadly bacteria and viruses. These bacteria could be resistant to antibiotics and thus they may cause life threatening infections in humans.
A single foodborne outbreak could cost a restaurant millions of dollars in lost revenue, fines, lawsuits, legal fees, insurance premium increases, inspection costs and staff retraining, a new study from researchers at the Johns Hopkins Bloomberg School of Public Health suggests.
One of the basic hygiene measures is to dry the hands under a hand dryer after using the washroom. New study finds that the measure of washing hands with soap to cleanse them may be undone by the hand dryer that is praying bacteria on the clean hands. The study by researchers at the University of Connecticut School of Medicine appeared in the latest issue of the journal Applied And Environmental Microbiology.
Scientists have now bred bacteria that can create microscopic high energy carbon rings. This scientific breakthrough comes from Caltech scientists who have tweaked the enzymes of these bacteria in ways so that they can provide new molecular structures.
Is that meat still good? Are you sure? McMaster researchers have developed a test to bring certainty to the delicate but critical question of whether meat and other foods are safe to eat or need to be thrown out.