Talk:Escherichia coli O157:H7

message: :Ground beef should be cooked until a thermometer inserted into several parts of the patty, including the thickest part, reads at least 160° F
People, please let's be serious and use some serious measures of temperature.
How the f* should normal person know these 160° F ? Taw 22:10 May 9, 2003 (UTC)
It's 71.1 °C. I've rounded up in the article to be on the safe side :) -- Tarquin 22:16 May 9, 2003 (UTC)
: I was going to round to 70° C, since the 160° F number looks rounded anyway, but an extra two degrees can't hurt. ;) -- John Owens 22:23 May 9, 2003 (UTC)
Anything above 155 Fahrenheit for over 30 seconds decimates populations of every known pathogenic bacterium. So rounding to 70 C is fine. --mav
: Incorrect, spore forms are very resistant to heat, specificaly Bacillus...etc.  I would side with saying "decimates vegetative forms of pathogenic bacterium."  
Upon further study it looks like the 72 C figure is used all the time. 
In fact 72 C @ 15 seconds is fast pasteurization. Mind you this doesn't kill all bacteria
but it does kill-off nearly every living pathogenic bacterium and most bacterial spores. --mav
Does anyone know how E.Coli contaminates produce?  This article explains contamination in beef but not produce.  Why are alfalfa sprouts so vulnerable?
From the FDA website: 
"According to the GAPs (good agricultural practices) guide, areas that should be considered to minimize the potential for the microbial contamination of produce include: agricultural water (e.g., for irrigation or crop protection sprays); wild and domestic animals; worker health and hygiene; the production environment (use of manure, previous land use, and use of adjacent land); post harvest water quality (water used to wash or cool produce) and sanitation of facilities and equipment."
The E. coli in the beef and the E. coli in the produce probably came from the same place; the cows digestive tract.  The difference is that in the case of beef, the carcass was probably contaminated during slaughter when the gut was removed, whereas the produce was probably contaminated in the field when the cow used the bathroom somewhere nearby.  —Preceding unsigned comment added by 128.163.170.152 (talk) 19:26, 3 March 2008 (UTC)
thread_title: Ground

message: There should be an explanation of why E. coli O157:H7 has such a long name.  What do all those numbers mean?
:See E. coli O157:H7#What is Escherichia coli O157:H7?, third paragraph. — Knowledge Seeker দ (talk) 17:26, 2 Dec 2004 (UTC)
thread_title:  Name 

message: The transmission section looks like it was pulled directly from the CDC website. Can that be done?CDC --69.108.121.3 07:12, 16 September 2006 (UTC)
replies: text: Hi, I moved your comment to the bottom as this is standard pratice in wikipedia, aides clarity (indeed the way you added your comment may have been confusing to people who didn't read the dates) and ensures your comment is likely to get an answer. Anyway as the article mentions at the bottom, two public domain sources are used for this article as linked to the CDC. The CDC is part of the US government and the page in question was the work of the CDCand therefore, as with all work of the United States Government it is not copyrighted but in the public domain. Hence, as with all material in the public domain we (and anyone else) can use it was we desire. Generally speaking, we do modify the work of time for consistency of style, language and to make it appropriate for a wikipedia article but there is obviously no copyright issue with using such work as is. Nil Einne 15:58, 30 September 2006 (UTC)
thread_title:  Transmission 

message: In the "Surveillance" section, the word "reportable" looks to be used as a technical term. I'm guessing that it means it's mandatory to report to a health authority, although I could equally imagine it meaning that it's an optional report that they will accept. Perhaps somebody with more domain knowledge could expand or explain that bit? Thanks, William Pietri 10:41, 10 October 2006 (UTC)
thread_title:  reportable? 

message: An interesting take on the problem can be found here at this semi-reliable site. WAS 4.250 13:08, 22 January 2007 (UTC)
thread_title: Interesting take on the problem

message: E Coli most often gets into the beef distributed by companies such as ConAgra and IBP through contamination: exposure to the cattle's manure, intestines, etc. This should be researched and included into the article, rather than vaguely saying that it gets transmitted in the meat through "contact with infected live animals."  —Preceding unsigned comment added by Macaaron (talk • contribs) 20:56, 16 March 2009 (UTC)
thread_title: How it gets into the meat

message: During the last week, there has been an epidemic outbreak of EHEC infections in northern Germany.
According to the Robert-Koch-Institut, it is the first outbreak with so many victims (ca. 800 persons infected, 138 seriously ill - HUS) and the cause of this widespread epidemic is neither meat nor dairy products, but most probably uncooked vegetables. Link: http://www.rki.de/cln_145/nn_205760/DE/Home/Info-HUS.html 87.188.214.132 (talk) 19:52, 25 May 2011 (UTC)
replies: text: 10 deaths so far, around 1000 suspected infections in one week (normally 900 per year in Germany) but RKI won't call it an epidemic yet. The EU commission says it has shut down two cucumber farms in Spain as possible sources, but Spanish authorities have denied that and protested against the press releases.(Süddeutsche Zeitung, 2011-05-28, in German)--88.73.18.65 (talk) 23:32, 28 May 2011 (UTC)

text: As stated in the previous post, reliable sources attribute the outbreak to Escherichia coli O104:H4, not O157:H7. Perhaps the present article should be renamed to a more generic name VTEC, STEC, Enterohemorrhagic E. coli?) and rewritten accordingly, to cover both.--Nø (talk) 09:21, 30 May 2011 (UTC)
replies: text: The problem is that EHEC and Enterohemorrhagic E. coli still redirect here, but most people searching for EHEC these days will be looking for the "killer cucumber" strain. They should redirect to a disambig instead, or to a short article that lists the EHEC strains and what they have in common.--88.73.63.181 (talk) 23:13, 31 May 2011 (UTC)
thread_title:  Infection through vegetables, EHEC epidemic in Germany 

message: Given the O104:H4 outbreak in Germany, it might make sense to make the main article reside in Enterohemorrhagic E. coli and Escherichia coli O157:H7 redirect to that instead of the other way around as it is currently. Miguel (talk) 06:46, 2 June 2011 (UTC)
thread_title:  Suggested renaming/redirection 

message: A large portion of this article seems to have been stolen from here: http://www.cfsph.iastate.edu/Factsheets/pdfs/e_coli.pdf  
It seems to have come from this revision, and the page looked like this directly after the edit. Bilorv (talk)  22:17, 17 January 2014 (UTC)
thread_title:  Plagiarism 

message: Substituted at 14:40, 29 April 2016 (UTC)
thread_title: Assessment comment

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thread_title:  External links modified