Review of Escherichia Coli Infections of Veterinary Importance

Abstract

Escherichia coli is a vital pollutant indicator, and pathogenic strains are a serious public health concern. Total coliform bacteria and E. coli count have been known indicators of unsanitary conditions and fecal contamination in food. The most common cause of E. coli O157:H7 outbreaks is the consumption of undercooked beef or other foods contaminated with beef. Such outbreaks are typically identified by a significant increase in illness within a group or community. Common-source outbreaks are typically brief, limited by the quantity and shelf life of the contaminated product(s), and avoidable with proper kitchen hygiene and cooking. Extraintestinal pathogenic E. coli (ExPEC), which causes diseases in humans, is suspected to be present in chicken products. The zoonotic risk of E. coli from chickens to humans is not fully understood. Food safety concerns with new meat products (for example, meat tenderization and E. coli internalization) as well as the development and evaluation of intervention strategies are some areas that require ongoing research and monitoring. Preventive measures include protecting the food from direct or indirect contamination, using personal hygiene practices, storing processed food in appropriate places and temperatures, checking packaging and storage, well cooking, proper cooling, and keeping cooked food separate from raw food.