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Everything You Wanted to Know About Food-Borne Pathogen-(Escherichia. Coli O157:H7)

4446
Duration : 75 Minutes
Osama O. Ibrahim,

Dr. Osama Ibrahim has Extensive Biological Research, Manufacturing experience (up-stream & down- stream bio-processing for both pharmaceutical and food ingredients) and Teaching in the field of general biology, biochemistry, microbiology, molecular biology. Conducted researches in several biology fields, (gene expression, microb Read more

Escherichia. coli (E. coli) is a bacteria that normally lives in the intestines of humans and animals. Although most strains of these bacteria are harmless, several are known to produce toxins that can cause diarrhea. One particular one is E. coli 0157:H7 that can cause severe diarrhea and kidney damage.

This bacteria is acquired by eating food containing the bacteria. The bacteria lives in the intestines of some healthy cattle, and the contamination of meat may occur in the slaughtering process. Eating meat that is rare or inadequately cooked is the most common way of getting the infection. Infection can also occur after consuming foods such as lettuce, alfalfa sprouts, salami, and unpasteurized milk, juice or cider. Person-to-person transmission can occur if infected people do not wash their hands after using the bathroom. All ages can become infected with E. coli 0157:H7, but children and the elderly are more likely to develop serious complications. Most identified cases develop severe diarrhea and abdominal cramps and blood is often seen in the stool. Usually little or no fever is present.

In some patients, particularly children under five years of age, the infection can cause a complication called hemolytic uremic syndrome (HUS). A prolonged hospital stay is often required. Fortunately, most people with HUS recover completely, but it can be fatal. The nature of this food borne pathogen, including, food protection, mechanism of infection, disease symptoms, and treatments will be highlighted in this presentation.

Course Objectives:

Attendees will leave the course clearly understanding the nature, physiology and taxonomy of the food-borne pathogen Escherichia .coli O157:H7, sources of contamination, mechanism of infection, disease symptoms, methods of isolation/ detection in foods, Federal compliance guidelines that provide information on sanitation, testing of E. coli O157:H7, and prevention of cross contamination.

Course Outline:

• The nature of E.coli O157:H7
• Foods -borne outbreaks
• Mechanism of virulence
• Source of infection and transmission
• Hemolytic uremic syndrome symptom
• Source of contamination in foods
• Physiological properties of E. coli O157:H7
• Federal compliance guidelines
• Methods of isolation and detections in foods
• Sanitation protocol
• Prevention from cross contamination
• Hazard Analysis critical control points (HACCP)
• Good manufacture practice (GMP)
• Consumer’s responsibility
• Conclusion

What You Get:

• Training Materials
• Live Q&A Session with our Expert
• Participation Certificate
• Access to Signup Community (Optional)
• Reward Points

Who Will Benefit:

• Microbiologists,
• Food Safety inspectors,
• Public health professionals,
• Food Quality assurance Professionals,
• Food retail workers,
• Food / daily store Owners.

Please reach us at 1-888-844-8963 for any further assistance or if you wish to register

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