An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider

Besser, Richard E.

doi:10.1001/jama.269.17.2217

Cited by 350 publications

(237 citation statements)

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“…As with other enteric pathogens the major reservoir of VTEC seems to be animal husbandry since outbreaks and single cases of the respective infectious diseases have been aligned epidemiologically to contaminated milk and meat products [8][9][10][11][12][13][14][15]; however, other routes of infection have been additionally identified [16][17][18]. The risks of VTEC infections acquired via the food chain increase when hygienic standards decline [17].…”

Section: Introductionmentioning

confidence: 99%

VerotoxinogenicCitrobacter freundiiassociated with severe gastroenteritis and cases of haemolytic uraemic syndrome in a nursery school: green butter as the infection source

et al. 1995

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SUMMARYA summer outbreak of severe gastroenteritis followed by haemolytic uraemic syndrome (HUS) and thrombotic thrombocytopenic purpura in a nursery school and kindergarten is described. Sandwiches prepared with green butter made with contaminated parsley were the likely vehicle of infection. The parsley originated from an organic garden in which manure of pig origin was used instead of artificial fertilizers, Cornally identical VerotoxinogenicCitrobacter freundiiwere found as causative agents of HUS and gastroenteritis and were also detected on the parsley.

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Section: Introductionmentioning

confidence: 99%

VerotoxinogenicCitrobacter freundiiassociated with severe gastroenteritis and cases of haemolytic uraemic syndrome in a nursery school: green butter as the infection source

et al. 1995

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“…Thermal processing is used by the juice industry to inactivate food borne pathogens; however; it impairs the characteristic flavor of juices [6][7][8]. Therefore there is a need for alternative processing treatments that can achieve a 5-log reduction of these pathogens [9,10], without causing adverse effect on the flavor of the juice.…”

Section: Introductionmentioning

confidence: 99%

“…Enterohemorrhagic Escherichia coli O157:H7, Listeria monocytogenes and Salmonella are recognized foodborne pathogens [3,6,10,16,17], and are capable of surviving in low acid foods like fruit juices [6,[18][19][20]. Outbreaks involving E. coli O157:H7 in apple cider [2,21], and Salmonella in orange juices [20,22], have raised concerns about the safety of consuming unpasteurized fruit juices.…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal and Radio Frequency Electric Fields Treatments on Escherichia coli bacteria in Apple Juice

Ukuku¹,

Geveke²

2012

J Microbial Biochem Technol

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The need for a nonthermal intervention technology that can achieve microbial safety without altering nutritional quality of liquid foods led to the development of the radio frequency electric fields (RFEF) process. However, insight into the mechanism of bacterial inactivation by this technology is limited. In this study, we investigated membrane damage of Escherichia coli bacterial (7.8 log CFU/ml) and leakage of intracellular membrane materials in RFEF treated apple juice at 25 kV/cm and operated at 25°C, 55°C and 75°C for 3.4 milliseconds at a flow rate of 540 ml/min. Damage to cell membrane was detected with Transmission Electron Microscopy (TEM) and leakage of cellular materials was determined with ATP luminometer (20 D) and electrostatic and hydrophobic interaction chromatography used to characterize changes in bacterial cell surfaces. RFEF treatment caused a significant decrease in bacterial cell surface hydrophobicity and loss of relative negative ions compared to heat treatment alone at 55°C and 75°C. Leakage of cellular materials into the media indicated cell damage and TEM observation showed altered intracellular membrane structure in RFEF treated E. coli cells. The results of this study suggest that the mechanism of inactivation of RFEF is by disruption of the bacterial cell surface hydrophobicity and loss of relative negative ions which led to injury and leakage of cellular materials and death.

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“…Cinnamon effectively inhibits the growth of bacteria, although gram positive are more sensitive than gram negative 1 . During the past 30 years Escherichia coli in addition to other enteric pathogens, has emerged as one of the most important human diarrheal pathogens; several outbreaks of food-borne infections due to E. coli O157:H7 have been reported in different parts of the world, following consumption of unpasteurized apple cider and orange juices 2,3,4,5 . Developing countries, especially those from the tropics have temperatures that favor the proliferation of this bacteria, a fact refl ected by the high prevalence of diarrheal diseases 6 .…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Escherichia coli O157:H7 by cinnamon extracts in carrot-kinnow mandarin blends

2007

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We investigated the antimicrobial effi cacy of cinnamon extracts in laboratory prepared Kinnow-mandarin carrot blends challenged with Escerichia coli O157:H7. Freshly squeezed carrot and kinnow-mandarin juices were mixed to obtain a typical blend, inoculated with E. coli O157:H7 cultures at 10 2 CFU/mL with and without cinnamon extracts (0.3%) and stored at 4, 8 and 28 o C for up to 10 hours. Counts on tryptic soy agar (TSA) selective medium (Mac conkey sorbitol agar) and thin agar layer (TAL) were determined at every 2 hour. The TAL method was used for recovery of sublethally injured cells. Inactivation of E. coli O157:H7 in blends containing 0.3% cinnamon extracts were observed, with killing effects being more pronounced at 28 0 C, similar trends were evident with blends stored under refrigeration conditions (4 and 8 0 C).The decrease in counts were attributed to several factors namely, pH, storage temperature and addition of cinnamon. The results of our study indicate that cinnamon extracts could be used as an effective, natural antimicrobial for assuring consumer safety at the point of preparation of carrot-kinnow mandarin blends, which is a popular, nutritional beverage consumed in India.

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An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider

Cited by 350 publications

References 0 publications

VerotoxinogenicCitrobacter freundiiassociated with severe gastroenteritis and cases of haemolytic uraemic syndrome in a nursery school: green butter as the infection source

VerotoxinogenicCitrobacter freundiiassociated with severe gastroenteritis and cases of haemolytic uraemic syndrome in a nursery school: green butter as the infection source

Effect of Thermal and Radio Frequency Electric Fields Treatments on Escherichia coli bacteria in Apple Juice

Inactivation of Escherichia coli O157:H7 by cinnamon extracts in carrot-kinnow mandarin blends

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