When I began my research, I had looked into foodborne pathogens in general.

However, the
further I researched, I narrowed it down to focusing on E. coli, the different strains, how they
affect humans, and ways of prevention. There are six different kinds of E. coli, and they are
either Shiga toxin producing, or not. The most widely known strain is E. coli 0157:H7 (most of
the sources I have found have focused on this strain). Their health effects vary in seriousness,
from abdominal cramps, fever, diarrhea, even kidney damage and in extreme cases, death. They
also can vary on who they affect, from infants all the way to the elderly. In general, people get
illness from ingesting contaminated food and/or water. This includes consuming uncooked or
poorly prepared meats. These foodborne illnesses can be easily prevented by following various
food prep procedures, inspecting what you buy, cooking food thoroughly, and cleaning
countertops/untensils/etc. well.

Cary, J. W., Linz, J. E., & Bhatnagar, D. (2000). Microbial foodborne diseases : Mechanisms of
pathogenesis and toxin synthesis. Lancaster, Pa: Technomic Pub. Co., Inc.

This book takes the different kinds of E. coli and discusses different aspects of the bacteria. For
example, pathogenicity, clinical features, and prevention and control are some of the
characteristics discussed. Most often, E. coli is characterized by watery, and sometimes bloody,
diarrhea. Different strains of this bacteria can affect different people, from infants to the elderly.
These strains also vary in origin. Some are most common in poor communities in developing
countries, others come from contaminated water and food from animals such as cows and deer.
The various types of E. coli also vary in the severity of infection and rarity that one will acquire a
disease. In general, preventing disease from E. coli comes from simply drinking clean water and
making sure that food has been properly prepared and cooked. If infected, it is best that one
recognizes the issue and takes action to control the symptoms.

This source is probably one of my strongest sources. It covers all bases of my research and helps
answer my research question. It thoroughly covers all forms of E. coli and the characteristics of
each. This source almost completely answers my questions on its own, and it will be very useful
in my presentation.

Swartz, M. N. (2002). Human diseases caused by foodborne pathogens of animal origin. Clinical
Infectious Disease, 34(3), S111-S122. Retrieved from http://www.jstor.org/stable/4463823

This source is very similar to the book above. It states the same facts as above, but it focuses on
bacteria other than E. coli as well, which means that when it comes to the information about E.
coli, they are mostly in regards to the 0157 strain. However, this is the most common and
dangerous strain, so it is important regardless. What this article provides that the book does not
are many research-based facts, such as the number of reported illnesses/hospitalizations/fatality
rates/etc. It also provides evidence that links human health risks to antimicrobial use in animals
such as cows. This causes humans to contract pathogens that are antimicrobial-resistant.

With all of the quantitative data that this article provides, it will be another strong factor in my
presentation. Though it does not cover all strains of E. coli, the research-based evidence is strong
enough to be included in my research. It will help back up all of the facts stated by the book
source. In addition, it will provide a thought that some foodborne pathogens could be caused by
the use of antimicrobials.

US Food and Drug Administration. (2008, May 13). Start at the store: 7 ways to prevent
foodborne illness. Retrieved from http://www.fda.gov/ForConsumers/ConsumerUpdates/
ucm094535.htm

Though foodborne pathogens are unfortunately something that is inevitable, there are ways to be
proactive and help prevent illness. You can tell simply from the cleanliness of the retailer if your
food is safe. If they practice proper food handling techniques, it is safe to say that you can buy
from them. On a similar note, you should still inspect packaging, especially of frozen foods and
canned/jarred items. If there is any damage, do not purchase the food. Always check eggs before
purchase; make sure they are clean and none are cracked. When buying food, make sure to pick
up perishable items last and keep raw meats, seafood, and poultry separated from other food.
And finally, be mindful of time and temperature at which the food has been stored.

This article helps me answer the prevention aspect of my research. Though not directly in my
question, prevention is a part of knowing about E. coli and other foodborne pathogens.
Especially after people discover the potential severity of having a foodborne illness, they will
want to know what they can do to lower their risk. Many foodborne pathogens can be prevented
using simple food preparation/care techniques. Most are common sense as well, but it is always
good to be informed, and sometimes what is common sense to some people is not to others.

Centers for Disease Control and Prevention. (2012, August 3). E. coli (Escherichia coli).
Retrieved from http://www.cdc.gov/ecoli/general/index.html

E. coli are a very diverse group of bacteria that generally live in the intestinal tract of humans
and animals. Most are harmless, but some can be pathogenic. There are six different types of E.
coli, and each type has different health risks. However, a common characteristic in all strains is
that it causes diarrhea. The differentiating factor is whether or not it is a Shiga toxin-producing
strain, which is usually what causes disease. Anyone can get E. coli, and there are various ways
in which you can get an illness, such as eating contaminated food, water, or raw milk. Infections
come about by ingesting tiny amounts of human or animal feces. There are ways to prevent
illness, though. Some ways are to wash your hands, cook meat thoroughly, avoid raw milk, avoid
swallowing pool/river water, and clean your utensils, cutting boards, and counter tops after food
preparation.

This is a great article written by the CDC (Center for Disease Control and Prevention). It also
talks about all aspects of E. coli, including its origins, the different strains, health risks, and ways

to prevent disease. Again, this is another well-rounded article that covers most of the topics of
my research. It will assist in bulking up the amount of information I have for my presentation.

Holton, W. C. (2002). E. coli exposed. Environmental Health Perspectives, 110(10), A586-A589.

E. coli is a bacteria that normally lives in the intestines of all animals. It is useful in the body, but
it can be detrimental to our health. One of the most known is E. coli 0157:H7, a strain of E. coli
that generally inhabits the intestinal tract of cattle. It is usually passed through water, which has
been contaminated by bovine feces, that is used to irrigate crops. In addition, meat can also be
contaminated if improperly handled. Swimming in contaminated water can also cause disease.
Though infection does not usually last for a long time, it does cause serious problems, such as
abdominal cramps, vomiting, and most commonly diarrhea, which is watery and sometimes
bloody. In some acute cases, the infection can develop into hemolytic uremic syndrome, which
can cause kidney failure, stroke, and potentially death.

Again, this is another pretty good article discussing most aspects of E. coli. What I like about this
article is that is added some more known characteristics of this bacteria that my other sources did
not mention. Therefore, it adds depth to what I have already discovered. It even talks a bit about
some strategies that a university was looking into to combat E. coli and other foodborne
pathogens.