Escherichia: Coping with the new normal - Your food poisoning guide to healthy living
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IMPORTANT THINGS YOU SHOULD KNOW ABOUT ESCHERICHIA - READ THROUGH, DON'T SKIP!
Escherichia is a bacterium commonly found in the gut of humans and warm-blooded animals. Most E. coli strains are harmless. However, some strains of E. coli that produce Shiga toxin (STEC) can over-spread food-borne diseases. It is transmitted to humans through ingestion of infected ingredients, mainly consisting of raw or undercooked meat products, raw milk, contaminated raw vegetables, and sprouts. STEC produces contamination called Shiga contamination because it is similar to that produced by Shigella dysenteriae. STEC can develop at temperatures between 7 C and 50 C, with an initial temperature of 37 C. Some STECs can be formed from acidic components with a maximum pH of 4.4 and components with a minimum water activity (aW) of 0.95. STEK is destroyed by carefully cooking the ingredients until all components have reached a temperature above 70 C. E. coli O157: H7 is STEC's largest life health serotype. However, in sporadic and onset cases, different serotypes often occur.
ABOUT THE AUTHOR
Prof. Edward Mark Underwood is the author of this book, which gives detailed insights about the bacterium ''Escherichia'' Method of spread, its signs and symptoms, how to prevent the outbreaking virus, and its outbreaks over the past few years. This is a must-get book as it is not only for victims of this bacterium but rather a versatile knowledge for all. Prof. Edward's dream is to teach humanity the value of love and care which is reflected in his past and recent writings, the need to seek comfort through self-love. His goal is to educate all people (especially the 21st-century youth) on the need to work hard and never give up on a dream no matter the storms and hurdles of life.
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Escherichia is a bacterium commonly found in the gut of humans and warm-blooded animals. Most E. coli strains are harmless. However, some strains of E. coli that produce Shiga toxin (STEC) can over-spread food-borne diseases. It is transmitted to humans through ingestion of infected ingredients, mainly consisting of raw or undercooked meat products, raw milk, contaminated raw vegetables, and sprouts. STEC produces contamination called Shiga contamination because it is similar to that produced by Shigella dysenteriae. STEC can develop at temperatures between 7 C and 50 C, with an initial temperature of 37 C. Some STECs can be formed from acidic components with a maximum pH of 4.4 and components with a minimum water activity (aW) of 0.95. STEK is destroyed by carefully cooking the ingredients until all components have reached a temperature above 70 C. E. coli O157: H7 is STEC's largest life health serotype. However, in sporadic and onset cases, different serotypes often occur.
ABOUT THE AUTHOR
Prof. Edward Mark Underwood is the author of this book, which gives detailed insights about the bacterium ''Escherichia'' Method of spread, its signs and symptoms, how to prevent the outbreaking virus, and its outbreaks over the past few years. This is a must-get book as it is not only for victims of this bacterium but rather a versatile knowledge for all. Prof. Edward's dream is to teach humanity the value of love and care which is reflected in his past and recent writings, the need to seek comfort through self-love. His goal is to educate all people (especially the 21st-century youth) on the need to work hard and never give up on a dream no matter the storms and hurdles of life.
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