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Hazards of Escherichia coli O157 - H7 in food industry (Paperback)
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Hazards of Escherichia coli O157 - H7 in food industry (Paperback)
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E. coli serotype O157: H7 is a rare variety of E. coli, a normal
inhabitant of the intestines of all animals, including humans. The
pathogen produces large quantities of one or more related potent
toxins, called Shiga toxins, which cause severe damage to the
lining of the intestine and to other target organs, such as the
kidneys. E. coli O157: H7 was first recognized as a cause of
illness in 1982 during an outbreak of severe bloody diarrhea that
was later traced to contaminated hamburgers. It has since been
implicated in a number of outbreaks of intestinal distress. The
most severe outcome in the general population is typically
hemorrhagic colitis, a prominent symptom of which is bloody
diarrhea. Some victims, particularly the very young, may develop
hemolytic uremic syndrome. Eating meat, particularly ground beef,
that has not been cooked sufficiently to kill E. coli O157: H7 is
thought to be the primary cause of infection. Among other known
sources of infection are consumption of contaminated sprouts,
lettuce, salami, and unpasteurized milk and fruit juice; swimming
in or drinking contaminated water; and contact with the stools of
infected animals or people
General
Imprint: |
Lap Lambert Academic Publishing
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Country of origin: |
Germany |
Release date: |
June 2012 |
First published: |
June 2012 |
Authors: |
Mohamed Taha
• Hassan Barakat
• Mahmoud, Hassan,
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Dimensions: |
229 x 152 x 5mm (L x W x T) |
Format: |
Paperback - Trade
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Pages: |
88 |
ISBN-13: |
978-3-659-16167-4 |
Categories: |
Books
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LSN: |
3-659-16167-5 |
Barcode: |
9783659161674 |
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