Too much of a good thing can actually be bad

The bacterium Escherichia coli, known commonly as E. coli, are from the Enterobacteriaceae family. The root word comes from the Greek term enterikos, meaning intestine. Escherichia is derived from the person who first isolated and characterized this bacterium in 1885, pediatrician and bacteriologist Theodore Escherich of Germany. The word coli means of the colon, because E. coli is found within the lower intestines of mammals, so it is normally harmless.

The presence of E. coli is necessary for the body to maintain a healthy status, and to operate and develop properly. However, there are hundreds of strains in this bacterium, all living in different types of animals. E. coli O157: H7 is the toxin-producing stand of E. coli that afflicts illness to humans. In its name, the combination of numbers and letters refers to the specific markers found on its surface. This name also helps distinguish it from other types of E. coli. Generally living in the intestines of healthy cattle, E. coli O157: H7 makes it almost impossible to detect.

While people have difficulty identifying the livestock that are infected with the bacterium, symptoms of the E. coli illness do not appear until after two to eight days after being exposed. The infection causes severe bloody diarrhea, abdominal cramps, and sometimes hemolytic uremic syndrome (HUS.) Most people recover within five to ten days without needing antibiotics or other specific treatment. It is suspected that the use of some antibiotics could lead to kidney problems. Specifically, anti-diarrheal agents should be avoided. Hemolytic uremic syndrome is a complication where red blood cells are destroyed and causes kidney failure, particularly affecting children under 5 years old and the elderly. Most cases of HUS are due to exposure of E. coli O157: H7. This complication often requires blood transfusions and kidney dialysis.

Ways to prevent being infected is to cook all raw meat thoroughly, pay attention to hygiene, and avoid non-pasteurized drinks. E. coli can be killed by cooking food at 160¡ F. While meat thermometers are advisable, people who do not own one could decrease the risk of illness by not eating ground beef patties that are still pink in the middle. When handling fresh leafy vegetables such as lettuce or spinach, be sure to wash hands, utensils, and surfaces with hot, soapy water before and after use. Non-pasteurized milk may lead to infection of E. coli for the possibility of bacteria-exposed utters. Commercial juice sold at room temperature has been pasteurized. Juice concentrates are heated sufficiently to kill pathogens and neither poses a risk of illness.

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