Pinpointing a pathogen

Most consumers think that the food they buy from grocery stores or restaurants will be safe, but for the past 25 years this has not always been the case. E. coli O157:H7 was first recognized as a foodborne pathogen in 1982 during an investigation into an outbreak of hemorrhagic colitis (bloody diarr...

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Bibliographic Details
Published in:	Occupational Health & Safety Vol. 78; no. 2; p. 56, 58
Main Author:	Bailey, J Stan
Format:	Magazine Article Trade Publication Article
Language:	English
Published:	United States 1105 Media, Inc 01-02-2009
Subjects:	Disease Outbreaks E coli Escherichia coli Infections - epidemiology Escherichia coli Infections - prevention & control Escherichia coli O157 - isolation & purification Escherichia coli O157 - pathogenicity Food Microbiology Food safety Foodborne Diseases - epidemiology Foodborne Diseases - microbiology Foodborne Diseases - prevention & control Humans Innovations International Pathogens Safety management United States - epidemiology United States
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Summary:	Most consumers think that the food they buy from grocery stores or restaurants will be safe, but for the past 25 years this has not always been the case. E. coli O157:H7 was first recognized as a foodborne pathogen in 1982 during an investigation into an outbreak of hemorrhagic colitis (bloody diarrhea) associated with consumption of contaminated hamburgers. In the US, hemolytic uremic syndrome (HUS) is the principal cause of acute kidney failure in children, and most of these cases are caused by E. coli O157:H7. Innovative technologies are being developed and used for the microbiological analysis of foods. One of the most widely used of the rapid methods is an automated immunoassay. This procedure was developed to detect the antigens of specific bacterial pathogens using an enzyme-linked fluorescent assay.
ISSN:	0362-4064 1938-3851