Ability of Shiga toxigenic  Escherichia coli  to survive within dry-surface biofilms and transfer to fresh lettuce

Adator, Emelia H; Cheng, Meining; Holley, Rick; McAllister, Tim A.; Narváez‐Bravo, Claudia

doi:10.1016/j.ijfoodmicro.2018.01.014

Cited by 32 publications

(44 citation statements)

References 46 publications

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“…Except for a single instance of O26:H11 and wzx-/wzy-Onovel26:H28, our study did not identify any O157 nor any of the other top 6 non-O157 serogroups (O45, O103, O111, O26, O121, and O145) [96]. O157 and the top 6 non-O157 serogroups cause the majority of Shiga toxigenic E. coli (STEC)-associated foodborne infections [96,97]. The infrequent occurrence of these STEC serogroups in ESBL-EC along the continuum could be due to the unspecific nature of the ESBL-EC isolation procedure employed, unlike the specific procedures that are used to isolate STEC, such as direct PCR [98] and sequential immunomagnetic separation [99].…”

Section: Insights From E Coli Phylogenetics Mlst and Serogroupscontrasting

confidence: 73%

“…Serogroups in ESBL-EC from CFeces were mostly unknown O serogroups (50%), with a few O8, O89, and O99, while human-sourced ESBL-EC were mostly O25:H4-ST131. Except for a single instance of O26:H11 and wzx-/wzy-Onovel26:H28, our study did not identify any O157 nor any of the other top 6 non-O157 serogroups (O45, O103, O111, O26, O121, and O145) [96]. O157 and the top 6 non-O157 serogroups cause the majority of Shiga toxigenic E. coli (STEC)-associated foodborne infections [96,97].…”

Section: Insights From E Coli Phylogenetics Mlst and Serogroupsmentioning

confidence: 55%

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Whole Genome Sequencing Differentiates Presumptive Extended Spectrum Beta-Lactamase Producing Escherichia coli along Segments of the One Health Continuum

Adator

Walker²,

Narváez‐Bravo

et al. 2020

Microorganisms

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Antimicrobial resistance (AMR) has important implications for the continued use of antibiotics to control infectious diseases in both beef cattle and humans. AMR along the One Health continuum of the beef production system is largely unknown. Here, whole genomes of presumptive extended-spectrum β-lactamase E. coli (ESBL-EC) from cattle feces (n = 40), feedlot catch basins (n = 42), surrounding streams (n = 21), a beef processing plant (n = 4), municipal sewage (n = 30), and clinical patients (n = 25) are described. ESBL-EC were isolated from ceftriaxone selective plates and subcultured on ampicillin selective plates. Agreement of genotype-phenotype prediction of AMR ranged from 93.2% for ampicillin to 100% for neomycin, trimethoprim/sulfamethoxazole, and enrofloxacin resistance. Overall, β-lactam (100%; blaEC, blaTEM-1, blaSHV, blaOXA, blaCTX-M-), tetracycline (90.1%; tet(A), tet(B)) and folate synthesis (sul2) antimicrobial resistance genes (ARGs) were most prevalent. The ARGs tet(C), tet(M), tet(32), blaCTX-M-1, blaCTX-M-14, blaOXA-1, dfrA18, dfrA19, catB3, and catB4 were exclusive to human sources, while blaTEM-150, blaSHV-11–12, dfrA12, cmlA1, and cmlA5 were exclusive to beef cattle sources. Frequently encountered virulence factors across all sources included adhesion and type II and III secretion systems, while IncFIB(AP001918) and IncFII plasmids were also common. Specificity and prevalence of ARGs between cattle-sourced and human-sourced presumptive ESBL-EC likely reflect differences in antimicrobial use in cattle and humans. Comparative genomics revealed phylogenetically distinct clusters for isolates from human vs. cattle sources, implying that human infections caused by ESBL-EC in this region might not originate from beef production sources.

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Section: Insights From E Coli Phylogenetics Mlst and Serogroupscontrasting

confidence: 73%

Section: Insights From E Coli Phylogenetics Mlst and Serogroupsmentioning

confidence: 55%

Whole Genome Sequencing Differentiates Presumptive Extended Spectrum Beta-Lactamase Producing Escherichia coli along Segments of the One Health Continuum

Adator

Walker²,

Narváez‐Bravo

et al. 2020

Microorganisms

Self Cite

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“…STEC O157:H7 is the most predominant serotype causing outbreaks, but other STEC serogroups, such as O26, O45, O91, O103, O111, O113, O121, O128, and O145, have also been linked to severe illness [13,14]. Although the first reported infections by STEC were associated with contaminated meat, foods such as cheese, vegetables, and drinking water have also been implicated in STEC outbreaks [15,16,17]. STEC isolates of different origins (i.e., animal, food, and human) can form strong biofilms on various food-contact surfaces [17].…”

Section: Introductionmentioning

confidence: 99%

Biofilm Formation by Shiga Toxin-Producing Escherichia coli on Stainless Steel Coupons as Affected by Temperature and Incubation Time

Bumunang

Stanford³

et al. 2019

Microorganisms

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Forming biofilm is a strategy utilized by Shiga toxin-producing Escherichia coli (STEC) to survive and persist in food processing environments. We investigated the biofilm-forming potential of STEC strains from 10 clinically important serogroups on stainless steel at 22 °C or 13 °C after 24, 48, and 72 h of incubation. Results from crystal violet staining, plate counts, and scanning electron microscopy (SEM) identified a single isolate from each of the O113, O145, O91, O157, and O121 serogroups that was capable of forming strong or moderate biofilms on stainless steel at 22 °C. However, the biofilm-forming strength of these five strains was reduced when incubation time progressed. Moreover, we found that these strains formed a dense pellicle at the air-liquid interface on stainless steel, which suggests that oxygen was conducive to biofilm formation. At 13 °C, biofilm formation by these strains decreased (P < 0.05), but gradually increased over time. Overall, STEC biofilm formation was most prominent at 22 °C up to 24 h. The findings in this study identify the environmental conditions that may promote STEC biofilm formation in food processing facilities and suggest that the ability of specific strains to form biofilms contributes to their persistence within these environments.

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“…The mechanisms that different bacteria employ to form biofilms vary, depending on environmental conditions and specific strain attributes ( López et al, 2010 ). Several studies have demonstrated the presence of biofilms in various food industries, such as breweries, dairies, fresh vegetables industries, poultry and meat cutting plant ( Marchand et al, 2012 ; Giaouris et al, 2014 ; Kim et al, 2017 ; Adator et al, 2018 ; Parijs and Steenackers, 2018 ). Biofilms are a source of microbial contamination leading to food spoilage and shelf life reduction and a potential way of pathogen transmission ( Wirtanen and Salo, 2016 ; Giaouris and Simões, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

Delhalle

Taminiau

Fastrez³

et al. 2020

Front. Microbiol.

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Biofilms are a permanent source of contamination in food industries and could harbor various types of microorganisms, such as spoiling bacteria. New strategies, such as enzymatic cleaning, have been proposed to eradicate them. The purpose of this study was to evaluate the impact of enzymatic cleaning on the microbial flora of installations in a processing food industry and of the final food product throughout its shelf life. A total of 189 samples were analyzed by classical microbiology and 16S rDNA metagenetics, including surface samples, cleaning-in-place (CIP) systems, and food products (at D 0 , D end of the shelf life , and D end of the shelf life+7 days). Some surfaces were highly contaminated with spoiling bacteria during conventional cleaning while the concentration of the total flora decreased during enzymatic cleaning. Although the closed circuits were cleaned with conventional cleaning before enzymatic cleaning, there was a significant release of microorganisms from some parts of the installations during enzymatic treatment. A significant difference in the total flora in the food products at the beginning of the shelf life was observed during enzymatic cleaning compared to the conventional cleaning, with a reduction of up to 2 log CFU/g. Metagenetic analysis of the food samples at the end of their shelf life showed significant differences in bacterial flora between conventional and enzymatic cleaning, with a decrease of spoiling bacteria (Leuconostoc sp.). Enzymatic cleaning has improved the hygiene of the food processing instillations and the microbial quality of the food throughout the shelf life. Although enzymatic cleaning is not yet commonly used in the food industry, it should be considered in combination with conventional sanitizing methods to improve plant hygiene.

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Ability of Shiga toxigenic Escherichia coli to survive within dry-surface biofilms and transfer to fresh lettuce

Cited by 32 publications

References 46 publications

Whole Genome Sequencing Differentiates Presumptive Extended Spectrum Beta-Lactamase Producing Escherichia coli along Segments of the One Health Continuum

Whole Genome Sequencing Differentiates Presumptive Extended Spectrum Beta-Lactamase Producing Escherichia coli along Segments of the One Health Continuum

Biofilm Formation by Shiga Toxin-Producing Escherichia coli on Stainless Steel Coupons as Affected by Temperature and Incubation Time

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

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