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Escherichia coli O157:H7 is a serotype of the bacterial species Escherichia coli and is one of the Shiga-like toxin–producing types of E. coli. It is a cause of disease , typically foodborne illness , through consumption of contaminated and raw food, including raw milk and undercooked ground beef .
Skin flora, also called skin microbiota, refers to microbiota (communities of microorganisms) that reside on the skin, typically human skin. Many of them are bacteria of which there are around 1,000 species upon human skin from nineteen phyla. [1] [2] Most are found in the superficial layers of the epidermis and the upper parts of hair follicles.
E. coli is a gram-negative, facultative anaerobe, nonsporulating coliform bacterium. [18] Cells are typically rod-shaped, and are about 2.0 μm long and 0.25–1.0 μm in diameter, with a cell volume of 0.6–0.7 μm 3. [19] [20] [21] E. coli stains gram-negative because its cell wall is composed of a thin peptidoglycan layer and an outer membrane.
Serotype O157:H7 may trigger an infectious dose with 100 bacterial cells or fewer; other strain such as 104:H4 has also caused an outbreak in Germany 2011. Infections are most common in warmer months and in children under five years of age and are usually acquired from uncooked beef and unpasteurized milk and juice.
The U.S. Centers for Disease Control and Prevention recommend that "all stools submitted for routine testing from patients with acute community-acquired diarrhea (regardless of patient age, season of the year, or presence or absence of blood in the stool) be simultaneously cultured for E. coli O157:H7 (O157 STEC) and tested with an assay that ...
Escherichia (/ ˌ ɛ ʃ ə ˈ r ɪ k i ə / ESH-ə-RIK-ee-ə) is a genus of Gram-negative, non-spore-forming, facultatively anaerobic, rod-shaped bacteria from the family Enterobacteriaceae. [3] In those species which are inhabitants of the gastrointestinal tracts of warm-blooded animals, Escherichia species provide a portion of the microbially ...
Coliform bacteria are defined as either motile or non-motile Gram-negative non-spore forming bacilli that possess β-galactosidase to produce acids and gases under their optimal growth temperature of 35–37 °C. [1] They can be aerobes or facultative aerobes, and are a commonly used indicator of low sanitary quality of foods, milk, and water. [2]
E. coli O157:H7 differs from most other strains of E. coli in being unable to ferment sorbitol. In sorbitol-MacConkey agar, lactose is replaced by sorbitol. Non-pathogenic strains of E. coli ferment sorbitol to produce acid: Pathogenic E. coli cannot ferment sorbitol, so this strain uses peptone to grow.