Be hygienic, keep E coli at bay
l The deadly bacteria can cause a host of illnesses, including severe diarrhoea
Follow cleanliness norms while handling food lest you transmit the E coli bacterium. It can cause severe diarrhoea, urinary tract infections and even gangrene in diabetics.
The recent outbreak of E coli in Germany caused 45 deaths. So it's no wonder that it's considered to be a potent pathogen.
Each one of us contains the bacteria in our small intestines. "It's generally non-pathogenic and lives peacefully in our bowels. Every human faeces sample contains the bacteria. The problem is when E coli is contracted from outside. Then the very same bacteria secretes enterotoxins that can give you a problem," said Dr Abhay Chaudhri, clinical microbiologist and director of the Haffkine Institute.
"E coli in its non-pathogenic form produces Vitamin K-12 which helps our blood to coagulation. It also stops the proliferation of harmful bacteria," said Dr Amit Maydeo of Jaslok Hospital. "But some E coli strains (E. coli 0: 157: H7) can turn virulent due to enzymatic reactions and generally this strain resides in contaminated water and food. Once this strain enters the intestinal system, it causes inflammation of the stomach and intestines leading to severe diarrhoea."
The virulent strain of E coli can be transmitted through three ways. "It can enter through water, contaminated raw food materials and through food handlers," said Ashwin Bhadri, head of business relations at Equinox Laboratories.
Water has to be purified by boiling, through chlorine treatment or through the use of UV rays. "Boiling is sufficient but in restaurants it's not possible to boil large quantities of water, so it's best to use water purifiers," he said.
Food should be cooked at a temperature of over 75 degree centigrade for five to 10 minutes. "This should take care of the bacteria present in food, including E coli. If the food is to be served raw, in salads, then it should be sanitised with food-grade sanitisers," Bhadri said.
The main culprits for spreading E coli are food handlers, said Dr Chaudhri. "Food handlers should be hygienic. They should wash their hands with soap and water while cooking and serving food."
Bhadri said 80% of all E coli poisonings happen because of unsanitary habits of food handlers. "They should wash their hands when they move from vegetarian cooking stations to non-vegetarian cooking stations and especially when they've been to the toilet."
E. coli not only affects the stomach and the intestine, it can cause gangrene in diabetics. "The blood which is high in sugar content is a breeding ground for bacterial growth and E coli is no exception," said Dr Chaudhri. "E Coli can also cause Haemolytic Uremic Syndrome in children and people with low immunities. This often leads to kidney failures, resulting in death," added Bhadri.
l The deadly bacteria can cause a host of illnesses, including severe diarrhoea
Follow cleanliness norms while handling food lest you transmit the E coli bacterium. It can cause severe diarrhoea, urinary tract infections and even gangrene in diabetics.
The recent outbreak of E coli in Germany caused 45 deaths. So it's no wonder that it's considered to be a potent pathogen.
Each one of us contains the bacteria in our small intestines. "It's generally non-pathogenic and lives peacefully in our bowels. Every human faeces sample contains the bacteria. The problem is when E coli is contracted from outside. Then the very same bacteria secretes enterotoxins that can give you a problem," said Dr Abhay Chaudhri, clinical microbiologist and director of the Haffkine Institute.
"E coli in its non-pathogenic form produces Vitamin K-12 which helps our blood to coagulation. It also stops the proliferation of harmful bacteria," said Dr Amit Maydeo of Jaslok Hospital. "But some E coli strains (E. coli 0: 157: H7) can turn virulent due to enzymatic reactions and generally this strain resides in contaminated water and food. Once this strain enters the intestinal system, it causes inflammation of the stomach and intestines leading to severe diarrhoea."
The virulent strain of E coli can be transmitted through three ways. "It can enter through water, contaminated raw food materials and through food handlers," said Ashwin Bhadri, head of business relations at Equinox Laboratories.
Water has to be purified by boiling, through chlorine treatment or through the use of UV rays. "Boiling is sufficient but in restaurants it's not possible to boil large quantities of water, so it's best to use water purifiers," he said.
Food should be cooked at a temperature of over 75 degree centigrade for five to 10 minutes. "This should take care of the bacteria present in food, including E coli. If the food is to be served raw, in salads, then it should be sanitised with food-grade sanitisers," Bhadri said.
The main culprits for spreading E coli are food handlers, said Dr Chaudhri. "Food handlers should be hygienic. They should wash their hands with soap and water while cooking and serving food."
Bhadri said 80% of all E coli poisonings happen because of unsanitary habits of food handlers. "They should wash their hands when they move from vegetarian cooking stations to non-vegetarian cooking stations and especially when they've been to the toilet."
E. coli not only affects the stomach and the intestine, it can cause gangrene in diabetics. "The blood which is high in sugar content is a breeding ground for bacterial growth and E coli is no exception," said Dr Chaudhri. "E Coli can also cause Haemolytic Uremic Syndrome in children and people with low immunities. This often leads to kidney failures, resulting in death," added Bhadri.
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