Analytical Report

Topics: Escherichia coli, Hamburger, Escherichia coli O157:H7 Pages: 11 (3950 words) Published: February 18, 2015


Stop E. coli in fast food restaurants
E. coli outbreak in fast food restaurants in recent 20 years

By: Kaixin Chen

April 6th, 2014

Table of Content
Table of Content2
Introduction3
Background4
Timeline for Reporting Cases of E. coli O157 Infection4
Summary of main events of E. coli outbreak in fast food restaurants in recent 20 years5 Case Study6
Case of Jack in the Box's6
Case of Taco Bell restaurants7
Case of Hudson Beef8
Discussion9
Results of E. coli outbreak in fast food restaurants9
Prevention of E. coli outbreak in fast food restaurants11
Recommendation11
Reference12
Abstract
The purpose of this report is to concentrate on presenting and discussing the facts about E. coli outbreak in fast food restaurant in recent 20 years. We investigated and analyzed several fast food restaurants that had ever been suffered E. coli outbreaks in recent 20 years. I try to find relationship between the E. coli outbreak and restaurants management, if there exist any solutions to resolve and stop E. coli outbreak happening in fast food restaurants. My research plan includes 5 phases 1) brief introduce where the bacteria E. coli comes from and rise the questions about E. coli people may concern about 2) gather information of timeline for Reporting Cases of E. coli O157 Infection 3) explore the cases of E. coli outbreaks and analyze 3 important specific E. coli outbreaks in fast food restaurants 4) discuss the results of each E. coli outbreaks 5) provides some preventions and recommendations about E. coli outbreaks in fast food restaurants in the future. The conclusion of 3 E. coli outbreaks presents that cooking way and raw material for fast food restaurants are significant elements and play an important role in E. coli outbreaks. We need pay more attention to supervise and control the source of any possible E. coli contamination. In addition, everyone serve food in fast food restaurants should have a good hygienic practice thus create a better environment and stop E. coli outbreaks in fast food restaurants. Introduction

Currently, on any given day, about a quarter of Americans consume burgers, fries, and sodas, the staples of the all-American fast food fix. Usually people did not think fast food lethality until a confirmed outbreak of E. coli O157:H7 was associated with eating ground beef, hamburger, at McDonald's Restaurant outlets in Oregon and Michigan in 1982. This was the first time that E. coli O157:H7 was linked to an outbreak; at that time, this serotype was thought of as rare in occurrence. Suddenly, fast food hamburgers -- a staple of American culture -- were potentially lethal. Since its identification as a pathogen in the early 1980s, Escherichia coli 0157:H7 has come to be recognized as an important cause of hemorrhagic colitis and the hemolytic uremie syndrome (HUS). Infection has most commonly been linked to consumption of foods derived from cattle, such as undercooked ground beef and unpasteurized milk. In early 1990s, a massive food-borne outbreak caused by E. coli O157:H7 was recognized in the western United States. The outbreak, which was linked to the consumption of undercooked hamburger in multiple outlets of a fast-food chain restaurant (chain A), included more than 500 documented cases of infection and three deaths. Outbreak findings oblige regulatory and public health agencies and industry to evaluate prevention and control measures so similar outbreaks can be prevented. Knowledge of transmission routes and vehicles allows consumers to be educated on reducing risky behavior that can decrease their risk for infection. There are many strains of the bacteria Escherichia coli (E. coli). Most strains are harmless and live in the intestines of healthy humans and animals. Some kinds of E. coli cause disease by producing Shiga toxin. The bacteria that make these toxins are called "Shiga toxin-producing" E. coli (STEC). The most commonly found...
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