Escherichia coli poisoning

Escherichia coli 0157 5.5/5416 Hemorrhagic colitis, hemolytic uremic syndrome (HUS) a not infrequent cause of industrial food poisoning... 

Escherichia coli (E. coii)—Bacteria in human intestine that aids in digestion it does not cause disease unless the bacteria escape to other organs or tissues. However, some strains of . coli produce toxins and can cause food poisoning. Strains of . coli are used in biotechnology, modified so the bacteria cannot cause disease. 

Stevens, R.C., Suzuki, S.M., Cole, T.B., Park, S.S., Richter, R.T., Furlong, C.E. (2008). Engineered recombinant human paraoxonase 1 (rHuPONl) purified from Escherichia coli protects against organophosphate poisoning. Proc. Natl. Acad. Sci. USA 105 12780-4. 

Escherichia coli Gram-negative enteric rod, facultative anaerobe Food poisoning, severe enteritis... 

We have speculated on but do not understand the mechanism causing the lytic activity of laetisaric acid. The active twelve carbon metabolite of laetisaric acid may poison a key enzyme in lipid metabolism or disrupt the integrity of the fungal cell membrane by insertion or dissolution as has been shown in Escherichia coli with sodium dodecyl sulfate and Triton X-100 (24 r 25). Why the C-12 molecule is most active remains to be determined. Kinetic studies of lipid metabolism and physicochemical and ultrastructural investigations of membranes treated with the putative active metabolite may answer these questions. 

Viral and bacterial organisms account for most episodes of infectious diarrhea. Common causative bacterial organisms include Shigella, Salmonella, Campylobacter, Staphylococcus, and Escherichia coli. Food-borne bacterial infection is amajor concern, as several major food poisoning episodes have occurred that were traced to poor sanitary conditions in meat-processing plants. Acute viral infections are attributed mostly to the Norwalk and rotavirus groups. 

Enterotoxins. Toxic proteins formed by bacteria with molecular masses in the range from 27000 to 30000 which are usually excreted into the medium ( exotoxins). E. can be taken up with contaminated food or be formed by the bacteria colonizing the intestinal walls. Finally, the bacteria can penetrate the intestinal walls and then start to excrete the E. Some E. are thermally very stable and survive when food is boiled. E. from Salmonella and Staphylococcus species are the most frequent causes of food poisoning. Shortly after uptake, the symptoms of nausea, vomiting, diarrhea, and circulatory complaints occur. Deaths are rare and occur only when the subject is already in a weakened state. The sites of attack by E. vary, e.g., at intestinal epithelial cells or in the vegetative nervous system. For the production of antitoxins, E. are obtained by lysis of bacterial cells or from cell-free culture filtrates. E. have been detected, e. g., in the following bacterial species Bacillus cereus, Clostridium perfringens, Escherichia coli. Vibrio cholerae. Staphylococcus aureus, and Streptococcus faecalis. 

Escherichia coli (E. coli). This is a potential pathogen found in the human gut. Its presence is an indicator of fecal contamination and it is associated with some types of food poisoning. It is a common test organism in many standards. 

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