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E Coli And Temperature
Collected from the feces of newborns, E coli were first described by Theodor Escherich in 1885 as bacterium coli commune, which subsequently was renamed as Escherichia coli. For more than a century the bacterium was simply believed to be a commensal organism living in the large intestine. E. coli, as a cause of diarrhea was first recognized in 1935 and was commonly found in infants. |
After birth, a human bowel is generally settled within 40 hours. E. coli can hold on to the mucus overlying the large intestine of our bowel. Once properly matured, an E. coli strain may live for months or years. The entire DNA base sequence of the E. coli genome was known only since 1997.
E. coli vary with environment changes such as chemicals, pH, temperature, osmolarity etc. Depending on the characteristics, it recognizes the existence or lack of chemicals and gases in the atmosphere and moves towards or away from them. Or else, it can stop moving and grow by purposely getting attached to a particular cell or surface receptor. It can reduce or increase the pore diameter of its exterior membrane porins to contain bigger molecules or to leave out the inhibited matter with variation in temperature and osmolarity. The chemical contents in the atmosphere can be surveyed by the bacterium because of their complex mechanism and also the progress of any combined enzymes that metabolize these compounds.
The E. colibacteria can be destroyed by cooking the food material to a preset internal temperature which should usually be above 60ºC, or 140°F. If required, do use a digital food thermometer to keep an eye on the internal temperature a healthy diet.
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