Acta Scientific Microbiology (ISSN: 2581-3226)

Review Article Volume 4 Issue 12

New Perspectives on Enteric Pathogenic Bacteria Bacterium Escherichia coli

Abdulaziz Radhi S Aljohni1*, Tawfeek Rezeek Almotiri2, Tariq Ibrahim Alhazmy3, Ghazi Khalil Suliman Alqouzi4 and Fahd Omar AL Mhmodi5 

1Phd Microbiology, Department of Laboratory at King Fahad Hospital, Medina, Saudi Arabia

2MSc in Molecular Pathology, Department of Laboratory at King Fahad Hospital, Medina, Saudi Arabia

3MSc Senior Specialist, Laboratory Histopathology Department at Forensic Medicine Centre, Madina, Saudi Arabia

4MSc Laboratory Histopathology at Al-Qunfudhah Health Regional Laboratory, Saudi Arabia

5Medical Laboratory Technology, Al-Qunfudhah Health Regional Laboratory, Saudi Arabia

*Corresponding Author: Abdulaziz Radhi S Aljohni, Phd Microbiology, Department of Laboratory at King Fahad Hospital, Medina, Saudi Arabia.

Received: November 12, 2021 ; Published: November 29, 2021

Abstract

  • coli is a bacteria present in the guts of humans and warm-blooded animals. Most E. coli strains are safe. Toxigenic E. coli (STEC), for example, may cause severe foodborne illness. Humans acquire it via contaminated meals including raw or undercooked ground beef, raw milk, and raw vegetables and sprouts.
  • STEC generates Shiga-toxins, named after Shigella dysenteriae toxins. STEC grows well in temperatures between 7 to 50°C, with an optimum of 37°C. Some STEC may grow in acidic meals with pH as low as 4.4 and water activity (aW) as low as 0.95.

    STEC is eradicated by thoroughly heating meals to 70°C or above. The most common STEC serotype is E. coli O157:H7, however other serotypes have been implicated in occasional cases and outbreaks.

    Keywords: Escherichia coli; Commonly Found Humans; Warm-blooded Animals; Taxonomy; Symptoms; Treatment

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    Citation

    Citation: Abdulaziz Radhi S Aljohni., et al. “New Perspectives on Enteric Pathogenic Bacteria Bacterium Escherichia coli". Acta Scientific Microbiology 4.12 (2021): 111-118.

    Copyright

    Copyright: © 2021 Abdulaziz Radhi S Aljohni., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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