An Improved Direct Plate Method for the Enumeration of Stressed Escherichia coli O157:H7 from Food

McCarthy, J.; Holbrook, R.; Stephens, Peter

doi:10.4315/0362-028x-61.9.1093

Cited by 65 publications

(34 citation statements)

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“…Recovery on SMAC and SMAC +PY was poor compared with TSA. If selective media are used to recover injured or stressed cells, modification to the recovery protocol may be required, as described by McCarthy et al (1998). In addition to the recovery medium, the composition of diluent used for serial dilutions may also be important Gordan et al 1999a).…”

Section: Discussionmentioning

confidence: 99%

Survival of Escherichia coli in foods

McClure

Hall

2000

Journal of Applied Microbiology

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SUMMARY Studies describing the survival of Escherichia coli in foods, more often than not use the O157:H7 serovar as the target organism. Whilst E. coli O157:H7 is undoubtedly the predominant agent of concern for foodborne disease caused by enterohaemorrhagic E. coli (EHEC), a consequence of this concern is the commonly held view that this one serovar is ‘atypical’ in its response to stress conditions and therefore better able to survive adverse environments. Many of the studies published do not make comparisons with other E. coli (either commensal organisms or other pathogenic types) or other members of the Enterobacteriaceae, that would justify this view. Nevertheless, there has been a great deal of valuable data and information generated describing the fate of E. coli O157:H7 in a range of foods stored under various conditions. In many respects, the results of these studies are not surprising considering the survivability of other closely related pathogens, such as Shigella spp. This ability to survive in foods for long periods of time confirms the need for reliable control measures where contamination is possible or likely, e.g. proper handling and thorough cooking of beefburgers. The factors that may influence survival in different foods are described, with the intention of providing an insight in this area of food safety. Key considerations for carrying out survival studies are identified, with particular reference to methodologies used.

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Section: Discussionmentioning

confidence: 99%

Survival of Escherichia coli in foods

McClure

Hall

2000

Journal of Applied Microbiology

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“…Simple plating on CT-SMAC has low sensitivity because this medium is not suitable for the detection of stressed cells (McCarthy et al, 1998). In cheese, the bacterial cells are commonly stressed, mainly due to the presence of lactic acid (Jordan & Maher, 2006).…”

Section: Search Of Stec O157:h7mentioning

confidence: 99%

Survival of Shiga toxin-producing Escherichia coli O157:H7 in Minas frescal cheese

Frozi¹,

Domingues²,

Esper³

et al. 2015

Food Sci. Technol (Campinas)

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Shiga toxin-producing Escherichia coli (STEC) D157:H7 strains (isolated by cattle's faeces and a reference strain, EDL933), were inoculated into pasteurized milk (10 2 and 10 3 cells.mL -1) to prepare the Minas frescal cheese. As control was used uninfected milk. Physicochemical and microbiological analyses were performed to milk and elaborated cheese. The D157:H7 strains were quantified in the stages of cheese processing and during 0, 2, 4, 5, 7, 10 and 15 storage days at 8 °C onto Sorbitol MacConkey Agar supplemented with potassium tellurite and cefixime (CT-SMAC). D157:H7 was not present in the pasteurised milk prior to the artificial inoculation. At the end of the processing the cheese had 10 to 100 times more STEC D157:H7 than the initial inoculum. During the storage, the Minas frescal cheese exhibited the largest population increase on the 4th and 5th day when inoculated with 10 2 and 10 3 cells.mL -1, respectively. Additionally, viable cells were found up to the 10th and 15th day, according to the amount of initial inoculum. This number of cells is able to cause infection in humans, and therefore, Minas frescal cheese, even when stored under refrigeration, is a potential vehicle of disease caused by STEC D157:H7.Keywords: cheese; psychrotrophic bacteria; foodborne disease. Practical Application:This study demonstrates that the Minas frescal cheese may be an important vehicle for STEC D157:H7, since this microorganism remains viable in this food for a long period even under refrigeration. In this study we can observe the psychrotrophic behavior of STEC D157:H7 in this rich food which is Minas frescal cheese.

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“…In addition, these media perform poorly in supporting the recovery of injured cells of E. coli O157:H7 (1,8,11,12).…”

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confidence: 99%

Improved Selective and Differential Medium for Isolation of Escherichia coli O157:H7

2011

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An Improved Direct Plate Method for the Enumeration of Stressed Escherichia coli O157:H7 from Food

Cited by 65 publications

References 0 publications

Survival of Escherichia coli in foods

Survival of Escherichia coli in foods

Survival of Shiga toxin-producing Escherichia coli O157:H7 in Minas frescal cheese

Improved Selective and Differential Medium for Isolation of Escherichia coli O157:H7

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