Introduction
To begin with, Escherichia coli (E Coli) are members of the Enterobacteriaceae family, which are gram-negative and rod-shaped. Further, E Coli is among the non-spore-forming bacteria with the flagella cell structures. According to Luna Guevara et al. (2019), E Coli bacteria can live in different environments with them having the capacity to survive with or without air. The optimal pH range of the E Coli O157:H7 bacteria is depicted to be 6.5 to 7.5 which depends on the temperature of their environments (Valilis et al., 2018). The common carriers of E Coli are contaminated water and foods, especially undercooked vegetables and foods, while the gastrointestinal tract is its reservoir.
Point of Entry
Majorly, individuals and animals contract the E Coli bacteria through ingestion; hence it is the main portal of entry. E Coli bacteria are found in contaminated water and foods from which individuals can pass to other people. Also, coming into contact with either animal or human feces or stool can lead to individuals getting E Coli bacteria. E Coli is a common type of bacteria that is found in the intestines of human beings and the gut of several animals (Valilis et al., 2018). The normal microbiota is found in the digestive system and plays an essential role in the defense of the body against microbial pathogens.
Mechanism of Pathogenicity
E coli have many virulence factors that include toxins, adhesins, and invasins that are normally encoded on plasmids together with other genetic elements. E Coli evades body defenses by producing proteins that alter the immune responses of the body (Nawell & La Ragione, 2018). Further, the produced proteins prolong the survival of the bacteria by being persistent in the immune system. Conversely, the symptoms of infection of the E Coli bacteria in an individual start appearing after three days of exposure. However, they vary across patients, with some becoming ill immediately after exposure to the bacteria.
Epidemiology of the Infectious Disease
Escherichia coli is characterized as a bacteria in the class of gammaproteobacteria and the family of Enterobacteriaceae. Research conducted by the Centers for Disease and Control (CDC) in the United States revealed that around 265,000 new cases of E Coli are reported every year hence portraying the significance of this disease across the country. However, the actual number of individuals diagnosed with E Coli each year is expected to be higher since the majority of patients do not go to the hospital for this illness but rather to the laboratory. E Coli is spread across individuals in scenarios where an infected person fails to clean their hands and comes into contact with other people hence facilitating person to person spreading through a continuous common source.
Characteristics of the Infectious Disease
Generally, the signs and symptoms of E coli patients might vary they might appear to some patients immediately after contraction while others take almost 5 days. The common symptoms among E Coli patients include abdominal pains, diarrhea, stomach cramping, nausea, and vomiting, which can be experienced for about two weeks (Nawell & La Ragione, 2018). E Coli infections are contagious for the period that the patient is going through diarrhea, while it may take longer among some patients. Further, E Coli patients have a higher chance of survival with side effects of developing heart and kidney problems.
Diagnosis, Treatment, and Preventative Measures
E Coli infections are diagnosed by conducting laboratory tests of the patient’s stool to look for the presence of E Coli bacteria. Fortunately, the majority of E Coli cases among patients heal on their own without the significant intervention of medical professionals. Treatment of this bacterium involves ample rest for the patient and increased consumption of fluids to prevent fatigue and dehydration for patients (Luna Guevara et al., 2019). In this scenario, antimicrobial drugs are not used since they may worsen an individual’s illness. Conclusively, there are no vaccines and medications that can be used to protect individuals from contracting E Coli. Individuals should avoid risky foods, and dirty water and maintain cleanliness to prevent the contraction of these bacteria.
References
Luna-Guevara, J. J., Arenas-Hernandez, M. M., Martínez de la Peña, C., Silva, J. L., & Luna-Guevara, M. L. (2019). The role of pathogenic E. coli in fresh vegetables: Behavior, contamination factors, and preventive measures. International journal of microbiology, 2019.
Newell, D. G., & La Ragione, R. M. (2018). Enterohaemorrhagic and other Shiga toxin‐producing Escherichia coli (STEC): Where are we now regarding diagnostics and control strategies?. Transboundary and emerging diseases, 65, 49-71.
Valilis, E., Ramsey, A., Sidiq, S., & DuPont, H. L. (2018). Non-O157 Shiga toxin-producing Escherichia coli—a poorly appreciated enteric pathogen: systematic review. International Journal of Infectious Diseases, 76, 82-87.