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Escherichia coli (pronounced /ˌɛʃɪˈrɪkiə ˈkoʊlaɪ/) (E. coli), is a bacterium that is commonly found in the lower intestine of warm-blooded animals. 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 costly product recalls.[1][2] The harmless strains are part of the normal flora of the gut, and can benefit their hosts by producing vitamin K2,[3] or by preventing the establishment of pathogenic bacteria within the intestine.[4][5]

E. coli are not always confined to the intestine, and their ability to survive for brief periods outside the body makes them an ideal indicator organism to test environmental samples for fecal contamination.[6][7] The bacteria can also be grown easily and its genetics are comparatively simple and easily-manipulated, making it one of the best-studied prokaryotic model organisms, and an important species in biotechnology. E. coli was discovered by German pediatrician and bacteriologist Theodor Escherich in 1885,[6] and is now classified as part of the Enterobacteriaceae family of gamma-proteobacteria.[8] E coli usually happens from touching raw meat and then eating the meat without cleaning your hands off. The chance of you getting sick from this is about 80%. You may have not realized that you did this and some of the symptoms are rashes, stomach pains and a fever high fever and very massive amounts of diarrhea. You will usually see the symptoms in about 48 hours after the occurrence.