E. Coli Bacteria

Escherichia coli was discovered by German Bacteriologist Theodore von Escherich in 1885(quote). It is commonly known as E. coli and 0157:H7; E. coli found in the human intestinal tract and is found in multiple forms. E. coli is rod shaped and the size of two microns to one micron. Widely known for the deadly stain found in feces and meat. The pathogen is still a major instrumental issue in human health and is easily infectious with contaminated sustenance.
E. coli is gram-negative bacilli tested in clinical settings from stool specimens. The tests detect the presence of disease causing pathogens of E. coli that produce Shiga toxins. E. coli bacteria commonly occur in nature and they are a necessary component of the digestive process in humans and most other mammals. Most strains of E. coli are harmless, but pathogenic E. coli can be responsible for inflammation of the stomach and intestines. To destroy E. coli the contaminated
coli has been linked to the consumption of contaminated food, including undercooked ground beef, unpasteurized juice, raw milk, and raw produce such as leafy greens and alfalfa sprouts. E. coli may also be transmitted through contaminated water, contact with farm animals or their environment, and from person to person. When substances such as milk, cider, water, sawdust and air come in contact with cattle feces there is a higher chance of contamination involving the strand of E. coli. But the primary source of human contamination of E. coli is meat.
E. coli triggers stomach cramps and tenderness, diarrhea, damages the lining of the small intestine. The infection has been responsible for many outbreaks of gastrointestinal illness in the U.S and in 2007, 7% of gut-related disease reported in health agencies of U.S. E. coli currently has no vaccines or antibiotics. Treatment for food before consumption is normally advised to if you are cooking to wash and cook food thorough. If you are out eating it is best to use your better