{"id":20059,"date":"2022-10-17T15:20:41","date_gmt":"2022-10-17T07:20:41","guid":{"rendered":"https:\/\/orapiasia.com\/?p=20059"},"modified":"2024-03-19T12:24:00","modified_gmt":"2024-03-19T04:24:00","slug":"food-safety-the-dangers-of-e-coli-in-food-processing","status":"publish","type":"post","link":"https:\/\/orapiasia.com\/zh\/food-safety-the-dangers-of-e-coli-in-food-processing\/","title":{"rendered":"Food Safety: The Dangers of E. Coli in Food Processing"},"content":{"rendered":"
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We all know that e. coli is a threat to human health that is transmitted by food. But what foods specifically? How is it controlled, and how can we protect ourselves from it as eaters and food producers? How to prevent E.Coli in food processing?\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Also read:

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Food Safety: Post-Harvest Removal of Pesticide Residue<\/u><\/a>
Food Safety: The Dangers of Salmonella in Food Processing<\/u><\/a>
Food Safety Habits to Practice in Your Kitchen<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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What is E. Coli in Food Processing?\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Escherichia coli or better known an E. coli.<\/span><\/a> E.coli in food processing is a bacteria that lives in the lower intestine of warm-blooded animals and causes severe stomach cramps, bloody diarrhea, and vomiting. Some strains can have severe symptoms and even life-threatening complications, such as hemolytic uremic syndrome, which can lead to kidney failure and death.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Types of E. Coli in Food Processing?\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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There are three types of E. coli bacteria in food processing, each of which has been described in detail below:<\/p>\n

1. STEC:<\/span> <\/strong>Some kinds of E. coli cause disease by making a toxin called Shiga toxin. The bacteria that make these toxins are called \u201cShiga toxin-producing\u201d E. coli, or STEC for short. This pathotype is the one most commonly heard about in the news in association with foodborne outbreaks.<\/p>\n

2. ETEC:<\/span><\/strong> Enterotoxigenic Escherichia coli (E. coli), or ETEC, is an important cause of bacterial diarrheal illness. Infection with ETEC is the leading cause of travellers\u2019 diarrhea and a major cause of diarrheal disease in developing countries, especially among children. However, it is also recognised as an important cause of foodborne illnesses in developed nations. ETEC is transmitted by food or water contaminated with animal or human faeces.<\/p>\n

3. Diarrheagenic E. coli:<\/span><\/strong> This variant of E. coli is known for causing watery or bloody diarrhea, and abdominal cramps, with or without fever.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Symptoms of E. Coli Infection\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  1. Symptoms of intestinal infection generally begin 3 to 4 days after you\u2019ve acquired E. coli. This is known as the incubation period. Once symptoms appear, they usually resolve within 5 to 7 days, but they can last anywhere from 1 to 10 days.<\/span><\/li>\n<\/ol>\n

    Symptoms of E. coli infection range from mild to severe. We have grouped the symptoms according to their respective levels of severity below:\u00a0<\/span><\/p>\n

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    MILD-MODERATE<\/span><\/strong><\/p>\n

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