Escherichia Coli

(E.Coli)
Key Facts:
a bacteria that is commonly found in the lower
intestine of warm-blooded organisms. Most
E.coli strains are harmless, but some can cause
serious food poisoning.
 Shiga toxin-producing E. coli (STEC) is a
bacterium that can cause severe foodborne
disease.
 Primary sources of STEC outbreaks are raw or
undercooked ground meat products, raw milk, and
faecal contamination of vegetables.
 STEC is heat-sensitive. In preparing food at home, be
sure to follow basic food hygiene practices such as
"cook thoroughly".
Vibrio Parahaemolyticus
 are bacteria that occur naturally in warm coastal
areas, such as the Gulf of Mexico. These bacteria are
found in higher concentrations in the summer
months when water gets warmer.
 V. parahaemolyticus typically causes non-bloody
diarrhea.
Salmonella
 Salmonella is 1 of 4 key global causes of diarrhea
diseases.
 Salmonella is a gram negative rods genus belonging
to the Enterobacteriaceae family. Within 2 species,
Salmonella bongori and Samonella enterica, over
2500 different serotypes or serovars have been
identified to date. Salmonella is a ubiquitous and
hardy bacteria that can survive several weeks in a
dry environment and several months in water.
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