E. Coli: Know Thine Enemy

Like a summer blockbuster the recent spinach-E. coli crisis had us all on the edge of our seats. Wondering when it would be safe to go back into the produce isle. If only we’d known more about E. coli, maybe it might have lessened our panic. Genaro C. Armas of the Associated Press introduces us to Chobi DebRoy and the Penn State University lab of E. coli bacteria:
Ms. DebRoy called the recent outbreak a classic case of E. coli transmission. The bacteria can be killed in vegetables and meat if they are cooked at a very high temperature, "but spinach, I can understand why people don't want to cook it," she said.

The bacteria, though, are almost everywhere, including "good E. coli," which live in digestive systems and help provide vitamins and other nutrients.
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Comments (2) Read through and enter the discussion with the form at the end
Bill Marler - November 13, 2006 6:26 PM

You can learn more about E. coli at www.about-ecoli.com.

John Grover - January 4, 2007 10:33 PM

I have a colloidal that destroys E. Coli's glycocalyx, preventing it from adhering to surfaces, dispersing it through the solution. Brownian motion makes it very quick and thorough and micellar action keeps the pathogens from redepositing.
jgg

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