A Novel Vehicle for Transmission of Escherichia coli O157:H7 to Humans: Multistate Outbreak of E. coli O157:H7 Infections Associated With Consumption of Ready-to-Bake Commercial Prepackaged Cookie Dough--United States, 2009

Neil, Karen P.; Biggerstaff, Gwen; MacDonald, J. Kathryn; Trees, Eija; Medus, Carlota; Musser, Kimberlee A.; Stroika, Steven; Zink, Donald L.; Sotir, Mark J.

doi:10.1093/cid/cir831

Cited by 128 publications

(62 citation statements)

References 32 publications

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“…STEC-related disease outcomes can result in hemolytic-uremic syndrome (HUS) (7)(8)(9) followed by other complications (10-13) affecting various organs (9,12,(14)(15)(16)(17). STEC can be transmitted via foods (3,4,(18)(19)(20), water (21), animals (22)(23)(24)(25), and from person to person (26)(27)(28). Ruminants are natural carriers of STEC and are considered the main reservoirs for these pathogens (29).…”

mentioning

confidence: 99%

Evaluation of Enzyme Immunoassays and Real-Time PCR for Detecting Shiga Toxin-Producing Escherichia coli in Southern Alberta, Canada

et al. 2015

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mentioning

confidence: 99%

Evaluation of Enzyme Immunoassays and Real-Time PCR for Detecting Shiga Toxin-Producing Escherichia coli in Southern Alberta, Canada

et al. 2015

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“…For example, participants discussed students' preparation and consumption of "convenience" foods as an important potential risk. The range of convenience foods available removes the need for developing basic cooking skills (Caraher and Lang, 1999), and outbreaks from convenience foods, including pre-made chicken quesadillas (Centers for Disease Control and Prevention (CDC), 2013) and cookie dough (Neil et al, 2012), have disproportionately impacted young people versus other ages. Thus, age-specific food safety education for high school students should teach them specifically how to safely prepare and consume these and other foods commonly consumed in this age group.…”

Section: Discussionmentioning

confidence: 99%

Over-confident and under-competent: exploring the importance of food safety education specific to high school students

Diplock¹,

Jones‐Bitton²,

Leatherdale³

et al. 2017

Environ. Health Rev.

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Abstract:The objective of this study was to explore age-specific reasons why food safety education might be important for high school students (in Ontario, Canada), from a variety of expert perspectives. In May 2014, semi-structured key informant interviews (n = 20) were conducted with food safety and youth education experts. A thematic analysis of verbatim transcripts of the interviews was conducted. Participants identified three major reasons why food safety is important for high school students: (i) they have current and personal needs for food safety information, (ii) high school is an ideal time and place to instill life-long good habits, and (iii) they are part of the foodborne illness risk landscape. Food safety education was deemed important for high school students, who were seen as a unique and captive audience in need of safe food handling skills, now and in the future, for a variety of reasons: potential employment advantages, improved food literacy, combating their sense of "invincibility, " and helping instill essential life skills that they may not get elsewhere. These results confirm the importance of food safety education for high school students and highlight the need to determine age-appropriate interventions and methods to engage high school students and improve their safe food handling practices.

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“…A U.S. company initiated a voluntary recall of wheat flour and products contaminated with STEC O121 and O26 (CDC 2016). Neil et al (2012) reported STEC in uncooked cookie dough first, but could not trace back this contamination to flour unambiguously. These findings highlight the risk of pathogenic STEC in flour and flour products.…”

Section: Introductionmentioning

confidence: 97%

“…As wheat and rye flour is a stable food, the very high number of servings may pose a risk of ingesting undercooked flour. (Gilbert et al 2010;Neil et al 2012;Gieraltowski et al 2017;Wu et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Detection and isolation of Shiga-Toxin producing Escherichia coli in flour in Germany between 2014 and 2017

Mäde

Geuthner

Imming

et al. 2017

J Consum Prot Food Saf

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Official control samples of wheat and rye flour were analyzed for the presence of Shiga-toxin producing Escherichia coli (STEC) in 25 g. The detection procedure was based on enrichment in buffered peptone water and Tryptone Bile X-Glucuronide agar, followed by multiplex real-time PCR with an internal positive control. Positive samples were sub-cultured for strain isolation by a two-step procedure. In the first step, ten colonies were picked from each plate, pooled, and analyzed by real-time PCR. In addition, a bacterial material from the part with heavy growth was analyzed. If the 1st isolation attempt failed, in a second step all colonies from molecular positive plates were picked, sub-cultured, pooled and analyzed. 39% of test samples were positive by real-time PCR. STEC was isolated from 17 test samples corresponding to 19%. Molecular detection is linked to the presence of quantifiable numbers of E. coli, whereas the grain species did not have an influence. There is a non-significant correlation with some mills indicating some technological or hygienic problems in those facilities. Increasing the number of subsamples did improve the detection rate. Our findings show the frequent presence of STEC in flour in Germany.

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A Novel Vehicle for Transmission of Escherichia coli O157:H7 to Humans: Multistate Outbreak of E. coli O157:H7 Infections Associated With Consumption of Ready-to-Bake Commercial Prepackaged Cookie Dough--United States, 2009

Cited by 128 publications

References 32 publications

Evaluation of Enzyme Immunoassays and Real-Time PCR for Detecting Shiga Toxin-Producing Escherichia coli in Southern Alberta, Canada

Evaluation of Enzyme Immunoassays and Real-Time PCR for Detecting Shiga Toxin-Producing Escherichia coli in Southern Alberta, Canada

Over-confident and under-competent: exploring the importance of food safety education specific to high school students

Detection and isolation of Shiga-Toxin producing Escherichia coli in flour in Germany between 2014 and 2017

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