Escherichia Coli | E Coli.

E Coli is a complex and large group of bacteria naturally found in the intestines of humans and people. Some E Coli bacteria are harmless and do not cause illness. Pathogenic stains will cause foodborne illnesses.

E Coli can be found worldwide. Like most diseases/illnesses, E Coli is less common in areas that practice the safe production and preparation of raw food.

The main source of infection comes from the consumption of contaminated raw veggies, meats, and dairy. Some people may have E Coli but are unaware and therefore unknowingly infect others.

Pathogenic E Coli can cause diarrhea, urinary tract infections, respiratory sickness, and other infections. Nausea, vomiting, and stomach cramps are common as well. Symptoms only last for about a week or two but kidney and blood problems can occur after the initial symptoms pass and can cause kidney failure. If long lasting diarrhea, abdominal pain, fever, and vomiting occur, seek medical attention.

Preliminary treatments are mainly rest and drinking plenty of fluids to counteract the dehydration and fatigue caused by diarrhea and vomiting. Avoid taking over the counter medications that are anti-diarrheal because they slow down your digestive system. Antibiotics are usually not used because they can cause more complications. Serious cases of E Coli take hospitalization.

E Coli is contagious and spreads easily, especially when a person does not wash their hands after a bowel movement. E Coli can also spread from touching objects that are contaminated. Control measures are extremely important during the farming, processing, manufacturing, and preparation of food and agriculture.

Those who are around animals, especially livestock, are at a higher risk for infection. Make sure you wash your hands frequently and thoroughly if you work with animals.

Following the Five Keys to Safer Good Program can help keep you safe from pathogenic E Coli. The five steps are:

1. Keep Clean

2. Separate raw foods from cooked foods

3. Cook thoroughly

4. Keep food at safe temperatures

5. Use safe water and raw materials