The Dangerous Effects of E. Coli Poisoning
E. coli is the short term for Escherichia coli, which is a common type of bacterium that normally stays in the intestinal tract of healthy people and animals. E. coli can be found in undercooked beef; unwashed vegetables such as lettuce, tomatoes, spinach and green onions, and in unpasteurized fruit juices, milk, and water. This bacterium easily spreads through contaminated food, contaminated water, and person-to-person contact. The last medium of contamination can easily occur when infected persons do not regularly and properly wash their hands.
Although most of them are harmless, there are some strains that can cause harmful food-borne diseases that may sometimes lead to death. In fact, the cases of E. coli poisoning have increased in the recent years. While E. coli infections may not be life threatening for many people, the bacteria may cause serious and deadly infections in some. The general indications of E. coli poisoning include: vomiting; stomach pain and cramps; diarrhea, which is sometimes accompanied with blood; nausea; and low-grade fever.
Enterotoxigenic E. coli, is one strain of the bacteria that is responsible for causing diarrhea in children in developing countries. The bacterial strain that causes serious sickness is E. coli 0157:H7. This strain produces a toxin that destroys the lining of the small intestine, causing severe bloody diarrhea. Persons infected with this type may experience 10 or more bowel movements in a day, causing dehydration and fatigue. Although many people may recover from the infection in 5-10 days, those with weak immune systems may suffer from serious conditions including anemia, hemolytic-uremic syndrome, dehydration, kidney failure, and even death. Other symptoms include loss of consciousness; shortness of breath; difficulty in swallowing; drop in blood pressure; discolored nails; and rapid heartbeat.
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