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Expected Learning Outcomes

Food poisoning with E. coli Farid Hedayati, MPH student Walden University PUBH 6165-3 Instructor: Dr. Robert Marino Summer, 2011. Expected Learning Outcomes. After this presentation you should be able to: Describe E. coli as a pathogen Define the impact of E. coli on their personal health

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Expected Learning Outcomes

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  1. Food poisoning with E. coli Farid Hedayati, MPH studentWalden UniversityPUBH 6165-3Instructor: Dr. Robert MarinoSummer, 2011

  2. Expected Learning Outcomes • After this presentation you should be able to: • Describe E. coli as a pathogen • Define the impact of E. coli on their personal health • Implement and develop an effective strategy to prevent E. coli infection in their household • Recognize the importance of personal hygiene

  3. Escherichia coli • E. coli is a normal flora of human gut (WHO, 2011). • Enterohemorrhagic E. coli or EHEC can cause severe foodborne diseases (WHO, 2011). • E. coli O157:H7 is the most frequent serotype of EHEC (WHO, 2011). • EHEC makes Shiga toxin (CDC, 2011). • It is transmitted to humans primarily through consumption of contaminated foods (WHO, 2011). Center for Disease Control and Prevention. Escherichia coli O157:H7 and other Shiga toxin-producing Escherichia coli (STEC). Retrieved 07/23/2011. http://www.cdc.gov/nczved/divisions/dfbmd/diseases/ecoli_o157h7/#cause World Health Organization. Escherichia Coli. Retrieved 07/23/2011. http://www.who.int/mediacentre/factsheets/fs125/en/index.html

  4. Diseases Caused by EHEC EHEC causes gastrointestinal complications: • Abdominal cramps • Diarrhea • Bloody diarrhea • Fever • Vomiting EHEC incubation period: 3-4 days EHEC Recovery period: within 10 days World Health Organization. Escherichia Coli. Retrieved 07/23/2011. http://www.who.int/mediacentre/factsheets/fs125/en/index.html

  5. Diseases Caused by EHEC EHEC can cause Hemolytic Uremic Syndrome (HUS): • Acute renal failure • Hemolytic anemia • Thrombocytopenia Population at risk: young children and the elderly Morbidity: 5%-10% Mortality: 3%-5% World Health Organization. Escherichia Coli. Retrieved 07/23/2011. http://www.who.int/mediacentre/factsheets/fs125/en/index.html

  6. Source of Infection • The main reservoir of EHEC is cattle (CDC, 2011). • Transmission of EHEC to human is primarily through consumption of contaminated foods (WHO, 2011). • Cross-contamination during food cultivation, handling, and preparation is also common (WHO, 2011). • Person-to-person transmission is through oral-fecal route (CDC, 2011). Center for Disease Control and Prevention. Escherichia coli O157:H7 and other Shiga toxin-producing Escherichia coli (STEC). Retrieved 07/23/2011. http://www.cdc.gov/nczved/divisions/dfbmd/diseases/ecoli_o157h7/#cause World Health Organization. Escherichia Coli. Retrieved 07/23/2011. http://www.who.int/mediacentre/factsheets/fs125/en/index.html

  7. Treatment • Supportive therapy • Hydration (WHO, 2011) • No antibiotics • No help with the treatment • Increased Risk of HUS (CDC, 2011) Center for Disease Control and Prevention. Escherichia coli O157:H7 and other Shiga toxin-producing Escherichia coli (STEC). Retrieved 07/23/2011. http://www.cdc.gov/nczved/divisions/dfbmd/diseases/ecoli_o157h7/#cause World Health Organization. Escherichia Coli. Retrieved 07/23/2011. http://www.who.int/mediacentre/factsheets/fs125/en/index.html

  8. Control and Prevention • Control measures at all stages of the food chain • Good hygienic slaughtering practices • Educating food handler • Bactericidal treatment World Health Organization. Escherichia Coli. Retrieved 07/23/2011. http://www.who.int/mediacentre/factsheets/fs125/en/index.html

  9. Prevention • Proper hand washing before preparing and eating food (CDC, 2011) • Washing hands after animal contact (CDC, 2011) • Proper cooking of meat (CDC, 2011) • Pasteurizing dairy products and juices (CDC, 2011) • Washing fruits and vegetables (EPA, 2011) • Avoid swallowing water when swimming (EPA, 2011) • Prevent cross-contamination in food preparation (CDC, 2011) Center for Disease Control and Prevention. Escherichia coli O157:H7 and other Shiga toxin-producing Escherichia coli (STEC). Retrieved 07/23/2011. http://www.cdc.gov/nczved/divisions/dfbmd/diseases/ecoli_o157h7/#cause United States Environmental Protection Agency. Basic Information about E. coli 0157:H7 in Drinking Water. Retrieved 07/23/2011. http://water.epa.gov/drink/contaminants/basicinformation/ecoli.cfm

  10. References • Center for Disease Control and Prevention. Escherichia coli O157:H7 and other Shiga toxin-producing Escherichia coli (STEC). Retrieved 07/23/2011. http://www.cdc.gov/nczved/divisions/dfbmd/diseases/ecoli_o157h7/#cause • United States Environmental Protection Agency. Basic Information about E. coli 0157:H7 in Drinking Water. Retrieved 07/23/2011. http://water.epa.gov/drink/contaminants/basicinformation/ecoli.cfm • World Health Organization. Escherichia Coli. Retrieved 07/23/2011. http://www.who.int/mediacentre/factsheets/fs125/en/index.html

  11. Further Readings • World Health Organization. Food Standard Program. ftp://ftp.fao.org/codex/ccfh35/fh0305de.pdf • Brooks, J. T., E. G. Sowers, et al. (2005). "Non-O157 Shiga toxin– producing Escherichia coli infections in the United States, 1983–2002." Journal of Infectious Diseases 192(8): 1422. http://www.ncbi.nlm.nih.gov/pubmed/16170761 • Griffin, P. M. and R. V. Tauxe (1991). "The epidemiology of infections caused by Escherichia coli O 157: H 7, other enterohemorrhagic E. coli, and the associated hemolytic uremic syndrome." Epidemiologic Reviews 13: 60-98. http://www.ncbi.nlm.nih.gov/pubmed/1765120

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