Bactericidal Effect of Sodium Chlorate on Escherichia coli O157:H7 and Salmonella Typhimurium DT104 in Rumen Contents In Vitro

Anderson, Robin C.; Buckley, Sandra A.; Kubena, L. F.; Stanker, Larry H.; Harvey, Roger B.; Nisbet, David J.

doi:10.4315/0362-028x-63.8.1038

Cited by 91 publications

(68 citation statements)

References 14 publications

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“…A respiratory nitrate reductase, possessed by both E. coli O157:H7 and by some Salmonella spp., reduces chlorate to chlorite intracellularly, which results in cell death (Anderson et al 2000). A one-time administration of sodium chlorate (100 mM) to cattle through drinking water for 24 h reduced populations of E. coli O157:H7 throughout the gastrointestinal tract of cattle but did not alter total anaerobic bacterial populations or rumen fermentation (Callaway et al 2002).…”

Section: Sodium Chlorate Supplementationmentioning

confidence: 99%

Transmission and control of Escherichia coli O157:H7 — A review

Bach¹,

McAllister²,

Veira³

et al. 2002

Can. J. Anim. Sci.

126

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. 2002. Transmission and control of Escherichia coli O157:H7 -A review. Can. J. Anim. Sci. 82: [475][476][477][478][479][480][481][482][483][484][485][486][487][488][489][490]. Escherichia coli 157:H7 has evolved as an important foodborne pathogen since its initial description in 1982. Outbreaks of illness associated with E. coli O157:H7 have been reported throughout the northern hemisphere, most frequently in Canada, the United States, Japan, and the United Kingdom. In Canada, infections due to E. coli O157:H7 appear to be more common in the western provinces than in the east, in rural vs. urban environments, and during summer as opposed to winter months. Undercooked ground beef has been implicated as the primary vehicle in E. coli O157:H7 infection, but contaminated fruits, vegetables and water have also been linked to E. coli O157:H7 outbreaks. Epidemiological investigations demonstrate that dairy and beef cattle are primary reservoirs of this organism, carrying it asymptomatically and shedding it intermittently and seasonally in their feces. Surveys in Canada and the United States indicate widespread distribution of E. coli O157:H7 in cattle operations. The prevalence of E. coli O157:H7 in cattle has been increasing in recent reports, likely due to the development of more sensitive methods for the detection of the organism. Escherichia coli O157:H7 has been isolated from feed, water for livestock, manure, soil and flies, all of which represent potential sources of contamination for cattle and their environment. To date, effective methods for controlling E. coli O157:H7 in cattle have not been identified, although dietary manipulation, vaccination and bacteriophage therapy have been reported to have potential as intervention strategies. Effective control of E. coli O157:H7 requires reducing the frequency and intensity of fecal shedding of this pathogen by cattle, in addition to targeting environmental sources of the organism.

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Section: Sodium Chlorate Supplementationmentioning

confidence: 99%

Transmission and control of Escherichia coli O157:H7 — A review

Bach¹,

McAllister²,

Veira³

et al. 2002

Can. J. Anim. Sci.

126

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“…Some preharvest intervention methods (i.e., vaccination and probiotics) are designed to be applied over a long-duration time span to maintain fecal pathogen levels in a reduced state (16,26,30). Other preharvest intervention types (i.e., antibiotics and sodium chlorate) are implemented at the end of the finishing period immediately before cattle are sent to processing (3,15,17). It is in the latter scenario that existing hide contamination may render short-duration preharvest interventions ineffective for prevention of carcass contamination.…”

Section: Resultsmentioning

confidence: 99%

“…This information is crucial as various preharvest interventions currently undergoing testing are to be applied to the animal at the end of the finishing phase just prior to shipment for processing (15,17,26). While short-duration strategies may produce reductions in the fecal load of E. coli O157:H7 in as little as 3 days (3,37), the bacterial pathogen may persist on the hide for longer periods of time, potentially negating the value of the intervention if the animals are processed immediately.…”

mentioning

confidence: 99%

Survival of Escherichia coli O157:H7 on Cattle Hides

Arthur

Nou²,

Kalchayanand³

et al. 2011

Appl Environ Microbiol

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The objective of this study was to determine the time period that Escherichia coli O157:H7 survives on the hides of cattle. Extensive research has been conducted and is ongoing to identify and develop novel preharvest intervention strategies to reduce the presence of E. coli O157:H7 on live cattle and subsequent transfer to processed carcasses. If a reduction of E. coli O157:H7 levels in feces can be achieved through preharvest intervention, it is not known how long it would take for such reductions to be seen on the hide. In the study presented herein, three trials were conducted to follow E. coli O157:H7 hide prevalence over time. For each trial, 36 animals were housed in individual stanchions to minimize or prevent hide contamination events. Through prevalence determination and isolate genotyping with pulsed-field gel electrophoresis, survival of E. coli O157:H7 on the hides of live cattle was determined to be short lived, with an approximate duration of 9 days or less. The results of this study suggest that any preharvest interventions that are to be administered at the end of the finishing period will achieve maximum effect in reducing E. coli O157:H7 levels on cattle hides if given 9 days before the cattle are presented for processing. However, it should be noted that interventions reducing pathogen shedding would also contribute to decreasing hide contamination through lowering the contamination load of the processing plant lairage environment, regardless of the time of application.

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“…This suggests that perchlorate reduction in bioreactors is mildly impacted by the active denitrifying conditions in which significantly high levels of nitrate ([230 times higher than perchlorate) are completely reduced. It has been previously reported that nitrate has an inhibitory effect on perchlorate reduction (Chaudhuri et al 2002) and that high levels of perchlorate can be toxic to denitrifiers (Anderson et al 2000).…”

Section: Reduction Of Perchlorate In Brine Using Bioreactorsmentioning

confidence: 99%

Characterization of a microbial community capable of reducing perchlorate and nitrate in high salinity

Chung

Shin

2009

Biotechnol Lett

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Denitrifying up-flow packed-bed bioreactors fed with perchlorate and nitrate allowed for the examination of the impact of a variety of salt conditions (up to 10% w/v NaCl) on the complete perchlorate and nitrate removal capacity of the reactor using activated sludge taken from a municipal wastewater treatment plant. Based on the evaluation of the microbial community in the bioreactor by cloning analysis, Clostridium sp. and a Rhodocyclaceae bacteria were identified as the dominant clones. This suggests that they may be tolerant to high salt and can reduce both nitrate and perchlorate in such conditions.

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Bactericidal Effect of Sodium Chlorate on Escherichia coli O157:H7 and Salmonella Typhimurium DT104 in Rumen Contents In Vitro

Cited by 91 publications

References 14 publications

Transmission and control of Escherichia coli O157:H7 — A review

Transmission and control of Escherichia coli O157:H7 — A review

Survival of Escherichia coli O157:H7 on Cattle Hides

Characterization of a microbial community capable of reducing perchlorate and nitrate in high salinity

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