Comparison of a real-time PCR and an IMS/culture method to detect Escherichia coli O26 and O111 in minced beef in the Republic of Ireland

O’Hanlon, Karen; Catarame, T.M.G.; Blair, I.S.; McDowell, D.A.; Duffy, Geraldine

doi:10.1016/j.fm.2004.11.012

Cited by 5 publications

(5 citation statements)

References 29 publications

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“…In 2005, in a method comparison study by O'Hanlon et al (82), IMS (Seiken Particles, Denka Seiken, Tokyo, Japan) was used to extract STEC O26 and O111 from minced beef. In this study, PCR was compared with an IMS culture method.…”

Section: Detection and Identification Methodsmentioning

confidence: 99%

“…The IMS culture method involved IMS, plating on specially formulated media, then latex agglutination using antibodies specific for O26 and O111. They found that the IMS culture method was not able to detect O26 when the contaminated minced beef was subjected to freezing and frozen storage, while the PCR method was able to detect the O26 cells inoculated into the minced beef samples handled under these conditions (82). This may be due to reduction in numbers and stress of the organism during freeze and thaw cycles (37,82).…”

Section: Detection and Identification Methodsmentioning

confidence: 99%

“…They found that the IMS culture method was not able to detect O26 when the contaminated minced beef was subjected to freezing and frozen storage, while the PCR method was able to detect the O26 cells inoculated into the minced beef samples handled under these conditions (82). This may be due to reduction in numbers and stress of the organism during freeze and thaw cycles (37,82). In 2004, Drysdale et al (37) also worked with an IMS culture method for detection of STEC O26 and O111.…”

Section: Detection and Identification Methodsmentioning

confidence: 99%

“…Several commercial latex kits exist for certain serotypes of non-O157 STEC of concern, including O26, O91, O103, O111, O121, and O145 (3). Several studies have used these kits to confirm these serotypes after recovery from foods (24,37,82). There are several methods for determining whether an E. coli strain produces Stx.…”

Section: Detection and Identification Methodsmentioning

confidence: 99%

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Non-O157 Shiga Toxin-Producing in Foods

Mathusa¹,

Chen²,

Enache³

et al. 2010

Journal of Food Protection

202

150

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Non-O157 Shiga toxin-producing Escherichia coli (STEC) strains have been linked to outbreaks and sporadic cases of illness worldwide. Illnesses linked to STEC serotypes other than O157:H7 appear to be on the rise in the United States and worldwide, indicating that some of these organisms may be emerging pathogens. As more laboratories are testing for these organisms in clinical samples, more cases are uncovered. Some cases of non-O157 STEC illness appear to be as severe as cases associated with O157, although in general cases attributed to non-O157 are less severe. There is much variation in virulence potential within STEC serotypes, and many may not be pathogenic. Of more than 400 serotypes isolated, fewer than 10 serotypes cause the majority of STEC-related human illnesses. Various virulence factors are involved in non-O157 STEC pathogenicity; the combined presence of both eae and stx genes has been associated with enhanced virulence. A scientific definition of a pathogenic STEC has not yet been accepted. Several laboratories have attempted to develop detection and identification methods, and although substantial progress has been made, a practical method of STEC detection has yet to be validated. Worldwide, foods associated with non-O157 STEC illness include sausage, ice cream, milk, and lettuce, among others. Results from several studies suggest that control measures for O157 may be effective for non-O157 STEC. More research is needed to uncover unique characteristics and resistances of non-O157 STEC strains if they exist. The public health significance of non-O157 STEC and the implications for industry practices and regulatory actions are discussed.

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Section: Detection and Identification Methodsmentioning

confidence: 99%

Section: Detection and Identification Methodsmentioning

confidence: 99%

Section: Detection and Identification Methodsmentioning

confidence: 99%

Section: Detection and Identification Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Non-O157 Shiga Toxin-Producing in Foods

Mathusa¹,

Chen²,

Enache³

et al. 2010

Journal of Food Protection

202

150

View full text Add to dashboard Cite

show abstract

“…Top seven STEC serotypes can cause hemorrhagic colitis (HC) (Lee et al, 2009), hemolytic uremic syndrome (HUS) (Brusa et al, 2021; Madic et al, 2011), thrombotic thrombocytopenic purpura (TTP) (Dambrosio et al, 2007), and permanent disability in people (O’Hanlon et al, 2005; Ojo et al, 2010). In the United States, serogroups within the top seven STEC have been reported to cause serious infections in people (CDC, 2017).…”

Section: Introductionmentioning

confidence: 99%

Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables

Gökmen

Ilhan

Tavşanlı

et al. 2022

Food sci. technol. int.

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Shiga toxin–producing Escherichia coli (STEC) has emerged as important enteric foodborne zoonotic pathogens of considerable public health significance worldwide. The aim of this study was to determine the prevalence of the top seven STEC serotypes and to identify these serotypes in samples of animal source foods and vegetables. A total of 294 samples including 84 meat samples, 135 milk and dairy product samples and 75 green leafy vegetable samples were tested. The samples were harvested in mTSB-broth pre-enriched with novobiocin and then were tested by amplifying 16S shiga toxin ( stx1/2), and eae genes using multiplex polymerase chain reaction (m-PCR) assay. A total of 260 (88.4%) samples were positive for E. coli and 29 (11.1%) of them were positive for shiga toxin, and eae genes. The positive samples were cultivated on CHROMAgar STEC and the colonies were evaluated for top seven STEC by m-PCR. The top seven STEC serotypes were detected in 27 (93.1%) of the samples: the STEC O111 serotype in 11 (40.7%) beef samples, STEC O45 in 3 (11.1%) chicken, STEC O145 in 6 (22.2%) parsley, 3 (11.1%) lettuce, 1 (3.7%) spinach, and 1 (3.7%) cheese, and STEC O103 in 2 (7.4%) lettuce samples. None of the samples was found positive for STEC O26, O121, and O157 serotypes. This study highlights the fact that the top seven STEC group poses a great risk in terms of food safety and public health in both animal source foods and vegetables.

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Systems Toxicology: A Valuable Tool for Early Prediction and Mechanistic Assessment of Liver Toxicity of Food‐Related Products

Sahu

2009

General, Applied and Systems Toxicology

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The review of literature demonstrates that systems toxicology is a valuable tool for early prediction and mechanistic assessment of liver toxicity. It will provide accurate molecular information for toxicity hazard and risk assessment in relatively short period of time. This technology will find very useful applications in food safety. It is an excellent tool for quick screening of hepatotoxic potential of food‐related products that occur naturally or that are added deliberately to the foods and dietary supplements. The published reports show the value of omics technologies in combination with classical histopathology and biochemical assays providing a powerful tool for accurate assessment of “predictive” and “mechanistic” hepatotoxicity. The systems toxicology in vitro offers a powerful cost‐effective tool for faster high‐throughput toxicity testing. It can be effectively used for high‐throughput screening of food‐related products for potential hepatotoxicity.

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Comparison of a real-time PCR and an IMS/culture method to detect Escherichia coli O26 and O111 in minced beef in the Republic of Ireland

Cited by 5 publications

References 29 publications

Non-O157 Shiga Toxin-Producing in Foods

Non-O157 Shiga Toxin-Producing in Foods

Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables

Systems Toxicology: A Valuable Tool for Early Prediction and Mechanistic Assessment of Liver Toxicity of Food‐Related Products

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