Questions for Discussion

1. Compare the various pathogenic types of E. coli to V. cholerae. What similarities are there? What differences are there?

2. Compare the symptoms of foodborne illnesses caused by the following species and indicate the severity of each.
   
   • Vibrio cholerae
   • Escherichia coli O157:H7
   • Enterotoxigenic Escherichia coli
   • Aeromonas hydrophila
   • Plesiomonas shigelloides

3. What can consumers do to prevent /control foodborne illness caused by the species listed above?

Updated February 1998

Copyright 1998 by Bruce E. Langlois

URL http://www.uky.edu/Agriculture/FoodScience/FSC632/Questions6.html