<i>Notes from the Field:</i> An Outbreak of <i>Escherichia coli</i> O157:H7 Infections Linked to Romaine Lettuce Exposure — United States, 2019

Hoff, Connor; Higa, Jeffrey; Patel, Kane; Gee, Ellen M.; Wellman, Allison; Vidanes, Jeff; Holland, April; Kozyreva, Varvara K.; Zhu, Jonathan J.; Mattioli, Mia; Roundtree, Alexis; McFadden, Kenai; Whitlock, Laura; Wise, Matthew E.; Gieraltowski, Laura; Schwensohn, Colin

doi:10.15585/mmwr.mm7018a3

Cited by 13 publications

(5 citation statements)

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“…coli and S. enterica can be internalized from contaminated soil and persist on lettuce leaves. ., Both bacteria are pathogens of concern in the lettuce pre- and postharvest environment and have been linked to multistate outbreaks of foodborne diseases in the U.S. related to leafy greens. − After 24 h submersion in E. coli suspension, 9.3 ± 0.8 × 10 6 cfu/mL culturable cells were recovered from leaf surfaces (Figure b).…”

Section: Resultsmentioning

confidence: 99%

Bioinspired Superhydrophobic Nanocoating Based on Polydopamine and Nanodiamonds to Mitigate Bacterial Attachment to Polyvinyl Chloride Surfaces in Food Industry Environments

DeFlorio,

Zaza,

Arcot

et al. 2024

Ind. Eng. Chem. Res.

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Polyvinyl chloride (PVC) is commonly utilized as a food-contact surface by the food industry for processing and storage purposes due to its durability, ease of fabrication, and cost-effectiveness. Herein, we report a composite coating for the superhydrophobization of PVC without the use of polyfluoroalkyl chemistry. This coating rendered the PVC superhydrophobic, exhibiting a static water contact angle of 151.9 ± 0.7° and a contact angle hysteresis of only 3.1 ± 1.0°. The structure of this composite coating, consisting of polydopamine, nanodiamonds, and an alkyl silane, was investigated by utilizing both scanning electron microscopy and atomic force microscopy. Surface chemistry was probed using attenuated total reflectance-Fourier transform infrared, and the surface wetting behavior was thoroughly characterized using both static and dynamic water contact angle measurements. It was demonstrated that the superhydrophobic PVC was cleanable using a food-grade surfactant, becoming wet in contact with high concentration surfactant solutions, but regaining its nonwetting property upon rinsing with water. It was demonstrated that the coating produced a 2.1 ± 0.1 log10 reduction (99.2%) in the number of Escherichia coli O157:H7 cells and a 2.2 ± 0.1 log10 reduction (99.3%) in the number of Salmonella enterica Typhimurium cells that were able to adsorb onto PVC surfaces over a 24 h period. The use of this fluorine-free superhydrophobic coating on PVC equipment, such as conveyor belts within food production facilities, may help to mitigate bacterial cross-contamination and curb the spread of foodborne illnesses.

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Section: Resultsmentioning

confidence: 99%

Bioinspired Superhydrophobic Nanocoating Based on Polydopamine and Nanodiamonds to Mitigate Bacterial Attachment to Polyvinyl Chloride Surfaces in Food Industry Environments

DeFlorio,

Zaza,

Arcot

et al. 2024

Ind. Eng. Chem. Res.

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“…The advanced techniques such as microwave heating, radio frequency heating, and ohmic heating (OH) are methods of volumetric heating, generating heat uniformly and rapidly and combines the effects of thermal and non-thermal factors to inactivate microorganisms at sub-lethal temperature by selective heating, electroporation, and cell membrane rupturing [5] thus enabling the killing of them at a "milder" temperature [9] [11]. For example, Jia et al performed conventional heating (for 16 min) and OH (at 10 V/cm, 50Hz for 6 min) from 24 to 72•C in Bacillus cereus suspension to decrease 5 log [12].…”

Section: Introductionmentioning

confidence: 99%

“…E. coli O157:H7 is a gram-negative bacterium that causes hemorrhagic colitis, bloody diarrhea, and hemolytic uremic syndrome, which can lead to kidney failure and death, especially in children and the elderly. E. coli O157:H7 outbreaks have been associated with foods such as beef, spinach, beets, fermented sausages, unpasteurized fruit juices, apple cider, and raw milk [2][4] [5]. Moreover, water is the primary source of infection with this bacterium [4].…”

Section: Introductionmentioning

confidence: 99%

Influence of Frequency and Electric Field Strength on the Inactivation of Escherichia coli O157:H7 During the Ohmic Heating Processing of Pomelo Juice

Doan,

Lai,

et al. 2024

Preprint

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The influence of frequency, electric field strength, and non-thermal effects during ohmic heating (OH) on the inactivation of Escherichia coli O157:H7 in pomelo juice was investigated. Pomelo juice was inoculated with a specific density of E. coli O157:H7 and then treated with OH at frequencies ranging from 50 Hz to 20 kHz and electric field strengths of 20, 30, and 40 V/cm. The results showed that 60 and 500 Hz were more effective in inactivating E. coli than other frequencies. As electric field strength increased, inactivation also increased. Transmission electron microscopy analysis revealed that the cell membrane of E. coli O157:H7 treated with OH underwent more pronounced changes than cells treated with conventional heating (CH). OH could inactivate E. coli O157:H7 at lower temperatures and in a shorter time than CH. These findings demonstrated the potential of OH for pasteurizing pomelo juice.

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“…Historically, outbreaks of STEC O157 have commonly been associated with leafy greens [5][6][7][8], beef products [9,10], and raw milk products [11][12][13]. Fermented vegetable products are acidic in nature and are therefore often thought to be an inhospitable environment to pathogens, and an unlikely vehicle for foodborne outbreaks [14].…”

Section: Introductionmentioning

confidence: 99%

Fermenting a place in history: The first outbreak of Escherichia coli O157 associated with kimchi in Canada

Smith,

Bond,

Kearney

et al. 2023

Epidemiol. Infect.

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A Canadian outbreak investigation was initiated in January 2022 after a cluster of cases of Shiga-toxin-producing Escherichia coli (STEC) O157 was identified through whole genome sequencing (WGS). Exposure information was collected through case interviews. Traceback investigations were conducted, and samples from case homes, retail, and the manufacturer were tested for STEC O157. Fourteen cases were identified in two provinces in Western Canada, with isolates related by 0–5 whole genome multi-locus sequence typing allele differences. Symptom onset dates ranged from 11 December 2021 to 7 January 2022. The median age of cases was 29.5 (range 0–61); 64% were female. No hospitalisations or deaths were reported. Of 11 cases with information available on fermented vegetable exposures, 91% (10/11) reported consuming Kimchi Brand A during their exposure period. The traceback investigation identified Manufacturer A in Western Canada as the producer. One open and one closed sample of Kimchi Brand A tested positive for STEC O157, with isolates considered genetically related by WGS to the outbreak strain. Napa cabbage within the kimchi product was hypothesised as the most likely source of contamination. This paper summarises the investigation into this STEC O157 outbreak associated with kimchi, the first reported outside of East Asia.

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Notes from the Field: An Outbreak of Escherichia coli O157:H7 Infections Linked to Romaine Lettuce Exposure — United States, 2019

Cited by 13 publications

References 0 publications

Bioinspired Superhydrophobic Nanocoating Based on Polydopamine and Nanodiamonds to Mitigate Bacterial Attachment to Polyvinyl Chloride Surfaces in Food Industry Environments

Bioinspired Superhydrophobic Nanocoating Based on Polydopamine and Nanodiamonds to Mitigate Bacterial Attachment to Polyvinyl Chloride Surfaces in Food Industry Environments

Influence of Frequency and Electric Field Strength on the Inactivation of Escherichia coli O157:H7 During the Ohmic Heating Processing of Pomelo Juice

Fermenting a place in history: The first outbreak of Escherichia coli O157 associated with kimchi in Canada

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