Question

1. What factors have increased the incidence of outbreaks of strains of bacteria such as E. coli and Salmonella due to consuming tainted meats and produce?

Answer 1

E.coli is a bacterium normally found in the gut and is mostly harmless. However, Shiga producing E.coli (STEC) is can cause food borne diseases in humans. These toxins produce by STEC are similar to the Shigella toxins. E.coli STEC 0157:H7 strain is the most prevalent strain. It is mainly transmitted through contaminated food that includes raw or ground meat and raw milk. Contamination of vegetables and fruits through fecal matter of animals harboring this pathogen is also common cause of epidemics.

Salmonella also colonizes the gut of wild and domestic animals similar to pathogenic E.coli. It causes systemic salmonellosis in humans, which can be life threatening. Food contamination with these pathogens can occur during production, processing, distribution, and handling.

Extensive use of antibiotics on livestock to prevent infections has increased drug resistance in E.coli and Salmonella pathogenic strain. Due to exposure to different pathogens, the bacteria have gained o resistance to them. When raw meat products from such animals are ingested, there will be increased incidence of infections by these antibiotic resistant pathogens. It is difficult to treat such food infections in humans to resistance to relevant antibiotics. Nearly 2 million people in the USA become infected with antibiotic resistant bacteria, of which nearly 23000 die annually.

Consumption of raw meat has been linked to increased infections. The bacteria in ground raw meat can be contaminated with E.coli 0157:H7. Ground beef is contaminated during butchering process. Hence, raw meat products should be cooked to reduce spread of infections. Produce such as lettuce, cabbage can be contaminated from manure and contaminated irrigation water. Unpasteurized products such as juices and raw milk can harbor such pathogens and consumption of such products leads to spread of E.coli and salmonella infections. Person-person contact can also spread the infections during epidemics. Inadequate storage and handling of meat products and produce has also increased the incidence of these infections. In addition, such infections are more detrimental in older people that have weakened immune responses. Unhealthy eating habits have also led to decreased immunity in humans, which may increase the ability of the person to overcome such infections.