Isolation and characterization of Shiga toxin-producing Escherichia coli O157:H7 and non-O157 from beef carcasses at a slaughter plant in Mexico

Varela-Hernández, Juan José; Cabrera-Díaz, E.; Cardona-López, Marco Antonio; Ibarra-Velázquez, Luz María; Rangel-Villalobos, Héctor; Castillo, Alejandro; Torres-Vitela, M. R.; Ramírez-Álvarez, A.

doi:10.1016/j.ijfoodmicro.2006.06.028

Cited by 51 publications

(40 citation statements)

References 36 publications

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“…Similarly, the non-O157 STEC prevalence in carcasses processed in Hong Kong has been reported as being of 1.7% (Leung et al, 2001). However, a different situation has been reported by carcasses processed in Mexico and the United States; Varela-Hernandez et al (2007) and Arthur et al (2002) reported a high level of contamination with non-O157 STEC, of 20.5% and 54.0%, respectively. Because a large number of variables (e.g., management practices, diets fed, animal factors, and methods of STEC detection) can influence STEC prevalence, comparisons among studies should be carefully evaluated.…”

Section: Resultsmentioning

confidence: 96%

Beef Carcass Contamination by Shiga Toxin–ProducingEscherichia coliStrains in an Abattoir in Brazil: Characterization and Resistance to Antimicrobial Drugs

Rigobelo

Santo

Marin

2008

Foodborne Pathogens and Disease

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A survey was performed to estimate the frequency of Escherichia coli and Shiga toxin-producing E. coli (STEC) in carcasses obtained from an abattoir in Brazil between February 2006 and June 2007. A total of 216 beef carcasses were sampled at three stages of the slaughter process-preevisceration, postevisceration, and postprocessing-during the rain and dry seasons, respectively. Of the carcasses sampled, 58% were preevisceration E. coli positive, 38% were postevisceration positive, and 32% postprocessing positive. At the postprocessing stage, the isolation of E. coli was twice as high in the rain season. E. coli was isolated from 85 carcasses of which only 3 (1.4%) were positive for stx-encoding genes. No E. coli O157 serogroup isolates were detected. No antimicrobial resistance was found in nine of the isolates (10% of the total). The most frequent resistances were seen against cephalothin (78%), streptomycin (38%), nalidixic acid (36%), and tetracycline (30%). Multidrug resistance (MDR) to three or more antimicrobial agents was determined in 28 (33%) E. coli isolates. The presence of STEC and MDR strains among the isolates in the beef carcasses emphasizes the importance of proper handling to prevent carcass contamination.

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Section: Resultsmentioning

confidence: 96%

Beef Carcass Contamination by Shiga Toxin–ProducingEscherichia coliStrains in an Abattoir in Brazil: Characterization and Resistance to Antimicrobial Drugs

Rigobelo

Santo

Marin

2008

Foodborne Pathogens and Disease

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“…However, all slaughterhouses lack any form of intervention process (all indicators score 0) and unless the rather good scores of the other control activities and assurance activities they have an insufficient food safety output. Likewise, Conter, Zanardi, Ghidini, Guidi, and Campanini (2006), Valera-Hernández et al (2007) and Von Rückert, Pinto, Santos, Moreira, and Rodrigues (2009) suggested in their study in pig, beef and poultry slaughterhouses, respectively, that general hygiene standards alone are not sufficient to ensure food safety, emphasizes the importance of implementing the Hazard Analysis and Critical Control Point (HACCP).…”

Section: Discussionmentioning

confidence: 99%

Food safety management system performance in the lamb chain

et al. 2012

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“…To the best of our knowledge, isolation of the pathogenic organism from ground beef and meat products in various countries such as Republic of Ireland (4), Egypt (5), Switzerland (6), Turkey (7), Mexico (8), USA (9), Brazil (10) and China (11) has been documented. In Iran, there has been a number of assays on the isolation and the prevalence of E. coli O157:H7 in ground beef and beef products.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Molecular Characterization of Non-Sorbitol Fermenting Escherichia coli Isolated From Fresh Ground Beef

Maktabi

Zarei

Mohammadpour

2016

Jundishapur J Health Sci

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Background: Escherichia coli O157:H7 (EHEC) has been traditionally associated with foodborne infections from consumption of foods with animal origin such as ground beef and burgers. Objectives: The objective of this study was to investigate the contamination of fresh ground beef with non-sorbitol fermenting Escherichia coli and presence of virulence genes in isolates obtained from butchers located in Ahvaz, Iran. Materials and Methods: A total of 200 fresh ground beef were sampled during a six-month period. All samples were enriched in Tryptic Soy Broth (TSB) with novobiocin and plating on Cefixime Telluride-Sorbitol MacConkey (CT-SMAC). The suspected colonies were subjected to Polymerase Chain Reaction (PCR) analysis to identify virulence genes containing rfbE O157, flic H7, stx1 and stx2 genes. Results: Overall, 1.5% of ground beef samples were contaminated with the O157 E. coli strain meanwhile 1% of samples contained the O157:H7 strain and 0.5% of samples had the O157:H7 with virulent stx1 and stx2 genes. Conclusions:The observed results indicated the necessity of good care in abattoir, butcheries and during food distribution, mainly ground beef. Also, a zero tolerance policy could be useful to control E. coli O157 in meat products nationwide.

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Isolation and characterization of Shiga toxin-producing Escherichia coli O157:H7 and non-O157 from beef carcasses at a slaughter plant in Mexico

Cited by 51 publications

References 36 publications

Beef Carcass Contamination by Shiga Toxin–ProducingEscherichia coliStrains in an Abattoir in Brazil: Characterization and Resistance to Antimicrobial Drugs

Beef Carcass Contamination by Shiga Toxin–ProducingEscherichia coliStrains in an Abattoir in Brazil: Characterization and Resistance to Antimicrobial Drugs

Food safety management system performance in the lamb chain

Isolation and Molecular Characterization of Non-Sorbitol Fermenting Escherichia coli Isolated From Fresh Ground Beef

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