E-Coli

(Escherichia coli)
 General introduction :

> Bacteria i.e commonly found in the lower intestine

of warm-blooded organisms. eg Human's

> E. coli are a large and diverse group of bacteria.

> Although most strains of E. coli are harmless,

others can make us sick.
eg. O157:H7 strain
 Microbiology:-:-
Microbiology
• 1st descovered by Escherich in 1885
• Gram -ve ,rod shaped bacilli
• Family :- Enterobacteriaceae
• Aerobes and facultative anerobes
• Non fastidious
• capsulated bacteria (for escaping phagocytosis)
• Motile (peri-trachous flagella)
• Non-spore forming bacteria (spore=protection in
unfav. conditions)
 Microbiology :
-
• Catalase positive
• Oxidase negative
• Reduce Nitrate to Nitrite
• Thermotolerant bacteria (can survive at upto
44°C)
 Virulance Factors :-
. A) Surface antigens
B) Toxins
• A) Surface Antigens
• 1) Somatic / O antigen :-
• -- Heat stable
• -- Have endotoxic activity
• 2) Flagellar / H antigen :-
• -- Provides motility
• 3) Capsular antigen / K antigen :-
• -- provides Antiphagocytic activity
• 4) Fimbrial antigen :-
:- E Coli
. B) Toxins :-
• 1) Enterotoxin
• -- May be heat stable or heat labile

• 2) Hemolysin

• 3) Cytotoxic necrotizing factor (CNF)

• -- Cytotoxic to bladder and kidney
Pathogenesis :-
 . Pathophysiology :-
• Route of transmission :- .
• 1) Raw or undercooked ground meat products,
• 2) raw milk & faecal contamination of vegetables.(i.e faeco oral
route)
• General Pathophysiology :-
• Local or ingested E coli from contaminated food/water
•
• At different sites bind to healthy tissues
•
• Release specific toxins
•
Clinical Diseases of E coli :-
Clinical Diseases of E coli :-
 Investigation

Lactose fermented - Pink colonies

Other bacteria's - colorless colony
Treatment For E. Coli infection :-
Prevention
After using toilet
Before preparing food

Especially ground meat

Dont store raw mear next to other food

Use separate chopping boards

Such as swimming pool's / rivers