Essay On Foodborne Illness Of Esscherichia Coli

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Term Paper:
The Effects of Foodborne Illness of Escherichia coli in Leafy Greens
Food is a necessary and many times pleasurable part of everyday life. Bacteria are also a necessary part of everyday life, but not often thought of as pleasurable. Humans are made up of approximately 103 cells, and harbor about 104 bacteria cells (Davis 1996). It is shocking that the human body hosts more bacteria cells than its own body composition. Fortunately, most of these bacteria that live on and within the human body are beneficial for proper immune and digestive function (Davis 1996). They cause problems when they are associated with an immune compromised individual, or when other bacteria, viruses, or parasites break through the normal
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coli, is a bacterium that is widely distributed in nature and can be transmitted through contaminated water, raw milk, raw or rare ground beef, the intestinal tracts of some mammals, unpasteurized apple juice or cider, uncooked fruits and vegetables, and person-to-person contact (DOHDC 2014). E. coli causes foodborne infection which establishes the toxin inside the body (USDHHS 2014). Many other common bacteria that cause foodborne infections include Salmonella, Shigella, Campylobacter, and Listeria monocytogenes (SFDPH 2014). Foodborne intoxication is different from foodborne infection because the toxin grows and multiplies on the food prior to consumption instead of afterward (USDHHS 2014). Foodborne intoxication is more commonly associated Bacillus cereus, Clostridium botulium, and Staphylococcus aures (SFDPH …show more content…
Medical Microbiology. 4th edition. [Davis] (1996). National Center for Biotechnology Information. [NCBI]. Normal Flora. Chapter 6.

Department of Health of the District of Columbia [DOHDC]. (2014). Food-Borne Infections and Intoxications. Retrieved from
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National Institute of Health [NIH 2011]. (September 2, 2011). E. coli Overview, Cause, Transmission, Symptoms, Diagnosis, Treatment, Prevention. Retrieved from
San Francisco Department of Public Health [SFDPH] (2014). How Foodborne Illness Starts. pg 1-2. Retrieved from

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