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E Coli

E coli panic spreads across Europe with 18 dead and 2000 people ill

PANIC was spreading across Europe last night as the deadly mutant E coli virus continued to spread.

The outbreak linked to raw vegetables has left 18 dead and nearly 2000 people desperately ill - 11 of them in Britain.

According to the World Health Organisation, there have been 1823 cases globally, including 1733 in Germany, where 17 people have died so far.

It is well documented that E coli could be passed from person to person.

 

It is already one of the world's deadliest outbreaks of the E coli virus.

Around one in three of those affected have been hit by haemolytic uraemic syndrome or HUS - a deadly complication of E coli which affects the blood, kidneys and, in severe cases, the central nervous system.

What is E Coli

Escherichia coli commonly abbreviated E. coli; named after Theodor Escherich) is a Gram-negative, rod-shaped bacterium that is commonly found in the lower intestine of warm-blooded organisms (endotherms). Most E. coli strains are harmless, but some, such as serotype O157:H7, can cause serious food poisoning in humans, and are occasionally responsible for product recalls.

Virulent strains of E. coli can cause gastroenteritis, urinary tract infections, and neonatal meningitis. In rarer cases, virulent strains are also responsible for haemolytic-uremic syndrome, peritonitis, mastitis, septicaemia and Gram-negative pneumonia

How is it spread

The organism can be found on a small number of cattle farms and can live in the intestines of healthy cattle. Meat can become contaminated during slaughter, and organisms can be thoroughly mixed into beef when it is ground. Bacteria present on the cow's udders or on equipment may get into raw milk.

OZONATE YOUR MEAT BEFORE EATING and COOKING

Eating meat, especially ground beef, that has not been cooked sufficiently to kill E. coli O157:H7 can cause infection. Contaminated meat looks and smells normal. Although the number of organisms required to cause disease is not known, it is suspected to be very small.

Among other known sources of infection are consumption of sprouts, lettuce, salami, unpasteurized milk and juice, and swimming in or drinking sewage-contaminated water.

Avoid spreading harmful bacteria in your kitchen. Keep raw meat separate from ready-to-eat foods. Wash or Ozonate hands, counters, and utensils with hot soapy or Ozoanted water after they touch raw meat. Never place cooked hamburgers or ground beef on the unwashed plate that held raw patties. Wash meat thermometers in between tests of patties that require further cooking

Bacteria in diarrheal stools of infected persons can be passed from one person to another if hygiene or handwashing habits are inadequate. This is particularly likely among toddlers who are not toilet trained. Family members and playmates of these children are at high risk of becoming infected.

Young children typically shed the organism in their feces for a week or two after their illness resolves. Older children rarely carry the organism without symptoms

It is always advisable to wash or peel fruit and vegetables before eating them, especially if they are to be eaten raw.

Can the bug be passed from person to person?

Yes – if someone infected does not observe basic hygiene, eg by washing their hands after going to the toilet.

Person to person transmission can occur if there is insufficient hygiene," she noted.

"That's why the message of washing hands is something that we want to reinforce in these circumstances," she added.
Andrea Ellis, an epidemiologist at the WHO's department of food safety.

The Health Protection Agency and NHS Buckinghamshire both emphasised good hygiene – particularly washing hands before and after using the toilet – when contacted by the Free Press today.

What happens when people become infected?

The bacteria become established in the gut and release the Shiga toxin into the intestine. The toxin is absorbed into the blood stream and attacks the kidneys and the small blood vessels causing a life-threatening condition called haemolytic uraemic syndrome which can lead to kidney failure. Damage is also likely to the blood vessels supplying the gut causing bloody diarrhoea.

How do you know you have got it?

Pretty unmistakeable –E. coli O157:H7 infection often causes severe bloody diarrhea and abdominal cramps; sometimes the infection causes nonbloody diarrhea or no symptoms. Usually little or no fever is present, and sometimes the illness resolves in 5 to 10 days.

In some persons, particularly children under 5 years of age and the elderly, the infection can also cause a complication called hemolytic uremic syndrome, in which the red blood cells are destroyed and the kidneys fail. About 2%-7% of infections lead to this complication. In the United States, hemolytic uremic syndrome is the principal cause of acute kidney failure in children, and most cases of hemolytic uremic syndrome are caused by E. coli O157:H7.

How is the illness treated?

Many people recover without antibiotics or other specific treatment in 5-10 days. There is no evidence that antibiotics improve the course of disease, and it is thought that treatment with some antibiotics may precipitate kidney complications. Antidiarrheal agents, such as loperamide (Imodium), should also be avoided.

Hemolytic uremic syndrome is a life-threatening condition usually treated in an intensive care unit. Blood transfusions and kidney dialysis are often required. With intensive care, the death rate for hemolytic uremic syndrome is 3%-5%.

Leading microbiologist warns E. coli outbreak may worsen
2 June 2011 Last updated at 11:27 GMT
Emeritus Professor of Bacteriology at the University of Aberdeen Hugh Pennington has said authorities can't be certain the E. coli outbreak has reached its peak. He said the long incubation period could see many more cases come to light.

There's a natural and effective way to sanitize food t using ozone to kill E Coli,
parasites, viruses that are found on many fruits and vegetables.

Among 1995-1996 years, Japan, France, Australia legislated in succession, allowing the extensive using of ozone in the food trade. In April of 1997, American food and medical administration bureau (FDA) gave up the restrictive policy of the ozone in food processing, acknowledging that the using of ozone was in accord with demand of GRAS (the safety standard in common use) in food course. By middle period of 1990s, many Sino-foreign joint venture food enterprises in our country have installed ozone generators in workshops, warehouses and food storage cabins and then in food containers and cold storage houses. As people attach importance of food quality while chemical disinfectants would leave chemical remains, ozone will become the most popular disinfections with fast development

Alfalfa sprouts contaminated with the bacterial pathogens Salmonella and Escherichia coli O157:H7 have been the source of several foodborne outbreaks in the US and other countries. New, more effective antibacterial treatments are required to ensure the microbial safety of sprouts for the consuming public. In this study, we tested the ability of ozone in water to eliminate E. coli O157:H7 from inoculated alfalfa sprouts. Treatments (from 2 to 64 minutes in durations) with ozone in water (up to 21 ppm) were tested. In some experiments the ozone was continuously fed into the water solution during treatment with or without pressurization. Immersion of sprouts into ozone in water reduced bacterial populations by less than 90%. With continuous feeding of ozone, reductions increased to 99%.

Journal Of Food Processing And Preservation Research

 

Continuous feeding of ozone to your vegies simply and easily

Reuters, a global news agency quoted European health institutes as saying yesterday that the spread of E coli can be contained by washing vegetables and hands before eating, or preparing food to avoid bacteria being passed on from the faeces of an infected person

How can you be sure your Farmer,processor,shopkeeper or store owner has washed their hands,or for that fact if any of the people handling your food has used good hygene in the chain from ground to store,,thats a lot of trust

This chart was generated from an average of 3 samples tested. The full results are available online in the paper below.

Click HERE to read this entire paper

This test was very successful in that it proved that only 2.o PPM of ozone for 1 second of contact time achieves similar results to much higher ozone concentrations for longer contact times. This may allow for lower water flows to be used with smaller ozone generation systems. This may be a net energy savings for many processing plants currently using dissolved ozone as an antimicrobial intervention Source.

Microbicidal Effect of E. Coli with Ozone Solution
Generated by BDD Electrode

Did you know the FDA now recommends the use of Ozone for restaurants?
The FDA Added a provision which allows the use of Ozone as an antimicrobial agent in the treatment, storage, and processing of fruits and vegetables in a food establishment in accordance with the requirements specified in 21 CFR 173.368 (Ozone). 7-204.12.

Spray your veggies with Ozonated Water

Scotland has already seen the effects of one of the worst outbreaks. In 1996, 21 people died after eating contaminated meat supplied by a butcher's shop in Wishaw, Lanarkshire.
That same year, 12 people died during a Japanese E coli outbreak, while seven died in a Canadian outbreak in 2000.

We now have seen the dangers first hand,hopefully this out break will subside ,but why take risks knowing full well that people are people and dont always use the best hygine regimes when handling your food

Inactivation of Escherichia coli in applejuice

Ozone findings:
*More than 200 US drinking water plants use ozone to treat the water.
*Japan Company testified that ozone is the best vegetable disinfectant. Ozone is used to sterilize the jars before baby food is put in them. The FDA approved ozone in 2001 to kill food borne pathogens by applying it directly to food.
.China Medical Academy of Science testified that ozone could get rid of gonococcus and decomposes heavy metals in the water.
Ozone oxides poisonous materials rapidly; sterilization ability is 600--3000 times stronger than Chlorine. Ozone kills E-coli 3125 times faster than chlorine. Some swimming pools/spas use ozone because it is a strong disinfectant, but converts back into oxygen so does not have the harmful effects like chlorine (which was used as a nerve gas in WWII.)

One of the easiest ways to guarantee food safety in your kitchen. These are exciting products , compact, powerful and easy to use. Ozone not only successfully kills pathogens on your fruits, vegetables, poultry and fish...it doubles the shelf life!

It is a proven fact that during the transportation of food most companies do not take responsibility for the sanitization process.?

These unit are portable, and you can take from home to work (or get one for each place:). All you need to do is plug it in, put the ozonator ball diffuser into a glass or pot of water, and let it run for 5-10 minutes!

 

E Coli and Colloidal Silver

It has been shown to be effective against more than 650 disease-causing organisms,
including Escherichia coli (E. coli)
Prescriptions for Nutritional Healing, 3rd Edition, by Phyllis A. Balch CNC and James F. Balch, M.D.

According to Dr. Ron Leavitt of BYU University, as reported by Deseret News, Tuesday, May 16, 2000, a quality colloidal silver may serve as a suitable antibiotic alternative.

Lois Collins of Deseret News quotes Dr. Leavitt as writing "The data suggests that with the low toxicity associated with colloidal silver, in general, and the broad spectrum of antimicrobial activity of this colloidal silver preparation, this preparation may be effectively used as an alternative to antibiotics."

The original study tested ASAP colloidal silver against tetracyclines, fluorinated quinolones (Ofloxacin), the penicillins, the cephalosporins (Cefaperazone) and the macrolides (Erythromycin). Among the microbes tested were streptococcuses, pneumonia, E. coli, salmonella, and shigella.

AM Silver has removed the original study data from their website. However, you can still view references to the studies on their site: Click here. Source

Antibiotic-resistant germs are now considered epidemic in the United States, accounting for a growing number of serious infectious disorders. While most antibiotics disinfect about a half dozen or so germs, silver has been reported to disinfect hundreds. Most importantly, unlike conventional antibiotics, germs cannot build a resistance to the action of silver. A properly prepared colloid of silver is a special liquid preparation of this trace mineral that is extremely safe to use, even with children and pets, without many of the negative side effects of prescription antibiotics.
...from the pamphlet Colloidal Silver

A dramatic demonstration in Nebraska recently placed 250 liters of raw sewage into a pool containing no disinfectant. A standard measure of fecal contamination is the count of Escheri coli ( E. coli) and organism found in the human intestinal tract. The count soared to 7000 colony forming E coli cells per milliliter of water. Subsequently the water was flushed through a silver electrode array, which totally eliminated the E.coli within three hours source

A Closer Look At Colloidal Silver By Peter A. Lindemann

Challenge tests were performed on bacterial and fungal pathogens including Aspergillus niger, Candida Albicans, Escherichia coli, Escherichia coli 0157H7 (hemorrhagic e.coli), Methicillin resistant Staphylococcus aureus (MRSA), Pseudomonas aeruginosa, Staphylococcus aureus, Trichophyton rubrum, Vancomycin resistant Enterococcus faecalis (VRE), and Vancomycin resistant Staphylococcus aureus (VRSA).
These tests were performed by EMSL Analytical, Inc. Microbiology Division.More and More

Veterinary and Garden Use
Colloidal silver has worked just as well on pets of all kinds. Used in proportion to body weight, it should bring the same results. In the garden, field or greenhouse, add enough to the water or soil - and the plants will do the rest.

How Colloidal Silver Works Against A Virus
A single virus will invade a living cell of body tissue.
The pathogen will take over the nucleus of the cell and alter its production/reproductive mechanism so as to replicate itself instead of the enzyme, hormone or other chemical the cell was intended to produce.
As the virus changes the cell for its own purposes, the cell reverts to a more primitive form of cell structure and chemistry.
The oxygen-metabolising enzyme, or chemical lung, in the cell wall also reverts and is vulnerable to the effect of Colloidal Silver.
The catalytic effect of the Colloidal Silver inhibits the enzyme which then cannot function to bring oxygen into the cell. The virus-producing cell now dies and is eliminated along with the millions of cells that end their usefulness each day.

How Colloidal Silver Works Against Bacteria.
Bacteria, which are single-celled & primitive, use an enzyme, or chemical lung, for their oxygen metabolism.
The presence of Colloidal Silver inhibits the enzyme, causing suffocation. The bacteria will be killed within minutes and without any effect on the surrounding tissue cells.

How Colloidal Silver Works Against Fungus
A fungus is a series of single cells having tiny tubes of the material of the cell wall stretched between the cells.
Fungus still exhibits that characteristic of any one-celled bacterium – a chemical lung which is immobilised by the presence of Colloidal Silver.
It takes only minutes to suffocate the attacking fungus.

Parasitic Infections
Taking larger doses spread over the day, for several days, should interrupt the life-cycle of the tiny, worm-like animals that burrow through a particular organ. These parasites reproduce by laying eggs which have the same characteristics of the oxygen-metabolising enzyme as the primitive single-celled bacterium.
Without their oxygen supply these eggs cannot hatch, and die.

 

Lab Tests using Ionic~Colloidal Silver on four pathogens:

We sent two samples of Ionic~Colloidal Silver in dark glass bottles to the NOVA laboratory in Texas in February and March 2005 for testing on four pathogens: E. coli (Escherichia coli), Pseudomonas aeruginosa, Staphylococcus aureus, and Candida albicans.

Strength:
We used a Hanna TDS (Total Dissolved Solids) meter to measure the parts per million (PPM) of silver. We later compared the TDS with a PWT (Pure Water Tester) and discovered TDS readings tend to be higher than the more accurate PWT.
We labeled the PPM of the solutions we sent to the lab as 6 PPM and 5 PPM so these are the concentrations they use in their report. If measured more accurately, we suspect the strength of the Ionic~Colloidal Silver would be somewhat lower. Laboratory analysis would
have given a more accurate PPM reading.

Test:
The lab performed “Antimicrobial Effectiveness” tests. This determines whether the solution is an effective disinfectant for sanitizing precleaned, nonporous food contact surfaces. To be considered “effective,” the solution must kill 99.99% of the pathogens
within 30 seconds.

Results:
The Ionic~Colloidal Silver solution reduced the E. coli (Escherichia coli) and Pseudomonas aeruginosa by 99.99% within 30 seconds. The solutions were deemed an effective “ germicidal and detergent sanitizing agent” for E. coli or more specifically for Escherichia
coli ATCC 8739 and Pseudomonas aeruginosa. For Staphylococcus aureus, the solution reduced the organisms by 92.20% in 30 seconds and by 99.27% in 60 seconds.
Source