Everybody loves cheese: crosslink between persistence and virulence of Shiga-toxin <i>Escherichia coli</i>

Rosario, Anisio Iuri Lima dos Santos; Mutz, Yhan S.; Castro, Vinícius Silva; Silva, Maurício Costa Alves da; Conté-Júnior, Carlos Adam; Costa, Marion Pereira da

doi:10.1080/10408398.2020.1767033

Cited by 12 publications

(10 citation statements)

References 218 publications

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“…This outbreak was the third outbreak caused by E. coli O157:H7 attributed to Gouda cheese made from raw milk in North America within a narrow timeframe. Pathogenic E. coli are introduced via raw milk and are detectable at various stages of ripening during cheese processing (Dos Santos Rosario et al, 2021;Rios et al, 2020), but there is a clear lack of data on sampling of pathogenic E. coli in the FoPE. 3.1.2.5 | Pathogens able to persist in the processing environment of the egg sector Large salmonellosis outbreaks extended in time linked to consumption of eggs and egg products frequently occur (ECDC and EFSA, 2020a;EFSA and ECDC, 2017b).…”

Section: Pathogens Able To Persist In the Processing Environment Of T...mentioning

confidence: 99%

Section: Assessmentmentioning

confidence: 99%

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Persistence of microbiological hazards in food and feed production and processing environments

Koutsoumanis,

Allende,

Bolton

et al. 2024

EFS2

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Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE). There is a wide range of subtypes of these hazards involved in persistence in the FFPE. While some specific subtypes are more commonly reported as persistent, it is currently not possible to identify universal markers (i.e. genetic determinants) for this trait. Common risk factors for persistence in the FFPE are inadequate zoning and hygiene barriers; lack of hygienic design of equipment and machines; and inadequate cleaning and disinfection. A well‐designed environmental sampling and testing programme is the most effective strategy to identify contamination sources and detect potentially persistent hazards. The establishment of hygienic barriers and measures within the food safety management system, during implementation of hazard analysis and critical control points, is key to prevent and/or control bacterial persistence in the FFPE. Once persistence is suspected in a plant, a ‘seek‐and‐destroy’ approach is frequently recommended, including intensified monitoring, the introduction of control measures and the continuation of the intensified monitoring. Successful actions triggered by persistence of L. monocytogenes are described, as well as interventions with direct bactericidal activity. These interventions could be efficient if properly validated, correctly applied and verified under industrial conditions. Perspectives are provided for performing a risk assessment for relevant combinations of hazard and food sector to assess the relative public health risk that can be associated with persistence, based on bottom‐up and top‐down approaches. Knowledge gaps related to bacterial food safety hazards associated with persistence in the FFPE and priorities for future research are provided.

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Section: Pathogens Able To Persist In the Processing Environment Of T...mentioning

confidence: 99%

Section: Assessmentmentioning

confidence: 99%

Persistence of microbiological hazards in food and feed production and processing environments

Koutsoumanis,

Allende,

Bolton

et al. 2024

EFS2

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“…Milk pasteurization prevents the possible STEC contamination, but some cheeses are made using raw milk. Besides, STEC can contaminate the product during the different manufacturing and processing steps and persist in the final product ( dos Santos Rosario et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Influence of cheese making process on STEC bacteriophage release

Mangieri,

Vieira,

Picozzi

2023

Front. Microbiol.

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Shiga toxin-producing Escherichia coli (STEC) are foodborne pathogens implicated in diseases including hemolytic uremic syndrome (HUS) and hemorrhagic colitis (HC). The main virulence factor are Shiga toxins; their production and secretion are by-products of the expression of late genes of prophages upon sub-lethal environmental stimuli exposure. Hence, the lysogenic prophage after a stress switch to lytic cycle spreading the Stx phages. In the present study, 35 STEC were screened for the presence and the ability to release Shiga toxin-encoding bacteriophages. Three bacterial strains showed signals of prophage presence both in plate and in PCR. Subsequently, these bacterial strains were subjected to stressors that simulate cheese manufacturing conditions: NaCl (1, 1.5 and 2% w/v), lactic acid (0.5, 1.5 and 3% v/v), anaerobic growth, pasteurization (72°C for 15 s), UV irradiation. The ability to release prophage was evaluated by Real Time qPCR. Induction of the prophages showed that the addition of NaCl at 1.5 and 2% significantly increased viral release compared to control. Conversely, the addition of lactic acid had a significant repressive effect. The other applied stressors had no significant effect in phage release according to the experimental conditions adopted.

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“…Regarding Escherichia coli , Shiga toxin-producing E. coli (STEC) was associated to outbreaks related to the consumption of raw milk and raw milk cheeses in the United States in 2009–2014 and in France in 2019 ( Costard et al, 2017 ; Jones et al, 2019 ). Although the pathogen is inactivated by pasteurization, STEC can be detected in the final product as a result of post-process contamination ( Dos Santos Rosario et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Occurrence of foodborne pathogens in Italian soft artisanal cheeses displaying different intra- and inter-batch variability of physicochemical and microbiological parameters

et al. 2022

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Artisanal cheeses are produced in small-scale production plants, where the lack of full automation and control of environmental and processing parameters suggests a potential risk of microbial contamination. The aim of this study was to perform a longitudinal survey in an Italian artisanal factory producing a spreadable soft cheese with no rind to evaluate the inter- and intra-batch variability of physicochemical and microbial parameters on a total of 720 environmental and cheese samples. Specifically on cheese samples, the evaluation was additionally performed on physicochemical parameters. Cheese samples were additionally collected during 15 days of storage at constant temperatures of 2 and 8°C, as well as a dynamic profile of 2°C for 5 days and 8°C for 10 days. Furthermore, Enterobacteriaceae isolates were identified at species level to have a better knowledge of the environmental and cheese microbiota potentially harboring human pathogens. High inter-batch variability was observed for lactic acid bacteria (LAB) and total bacteria count (TBC) in cheese at the end of production but not for pH and water activity. A temperature of 8°C was associated with a significantly higher load of Enterobacteriaceae in cheeses belonging to batch 6 at the end of storage, and this temperature also corresponded with the highest increase in LAB and TBC loads over cheese shelf life. Results from generalized linear mixed models (GLMMs) indicated that drains in the warm room and the packaging area were associated with higher levels of TBC and Enterobacteriaceae in cheese. Regarding foodborne pathogens, no sample was positive for verotoxigenic Escherichia coli (VTEC) or Listeria monocytogenes, whereas six Staphylococcus aureus and one Salmonella pullorum isolates were collected in cheese samples during storage and processing, respectively. Regarding Enterobacteriaceae, 166 isolates were identified at species level from all batches, with most isolates belonging to Klebsiella oxytoca and pneumoniae, Enterobacter cloacae, Hafnia alvei, and Citrobacter freundii evidencing the need to focus on standardizing the microbial quality of cow milk and on hygienic procedures for cleaning and disinfection especially in warm and maturation rooms. Further studies should be performed to investigate the potential pathogenicity and antimicrobial resistance of the identified Enterobacteriaceae species in artisanal cheeses.

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Everybody loves cheese: crosslink between persistence and virulence of Shiga-toxin Escherichia coli

Cited by 12 publications

References 218 publications

Persistence of microbiological hazards in food and feed production and processing environments

Persistence of microbiological hazards in food and feed production and processing environments

Influence of cheese making process on STEC bacteriophage release

Occurrence of foodborne pathogens in Italian soft artisanal cheeses displaying different intra- and inter-batch variability of physicochemical and microbiological parameters

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