Outbreak of <i>Escherichia coli</i> O157:H7 Associated with Raw Milk Consumption in the Pacific Northwest

Denny, Justin; Bhat, Maya; Eckmann, Kaye

doi:10.1089/fpd.2007.0072

Cited by 83 publications

(37 citation statements)

References 9 publications

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“…PFGE-identical isolates were obtained from patients and the implicated dairy (Keene et al, 1997;Denny et al, 2008), and an outbreak was traced to a dairy not licensed to distribute raw milk (Anonymous, 2007b), and to a faulty pasteurizer at a small dairy farm (Clark et al, 1997). EC O157:H7 can survive and sometimes grow in different cheeses made from unpasteurized milk ( Jordan and Maher, 2006;Schlesser et al, 2006;Wahi et al, 2006), and Gouda cheese was a vehicle (Honish et al, 2005); STEC were detected in cheese after 12-month ripening .…”

Section: Unpasteurized Dairy Productsmentioning

confidence: 99%

Escherichia coliO157:H7: Animal Reservoir and Sources of Human Infection

Ferens

Hovde

2011

Foodborne Pathogens and Disease

481

327

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This review surveys the literature on carriage and transmission of enterohemorrhagic Escherichia coli (EHEC) O157:H7 in the context of virulence factors and sampling=culture technique. EHEC of the O157:H7 serotype are worldwide zoonotic pathogens responsible for the majority of severe cases of human EHEC disease. EHEC O157:H7 strains are carried primarily by healthy cattle and other ruminants, but most of the bovine strains are not transmitted to people, and do not exhibit virulence factors associated with human disease. Prevalence of EHEC O157:H7 is probably underestimated. Carriage of EHEC O157:H7 by individual animals is typically shortlived, but pen and farm prevalence of specific isolates may extend for months or years and some carriers, designated as supershedders, may harbor high intestinal numbers of the pathogen for extended periods. The prevalence of EHEC O157:H7 in cattle peaks in the summer and is higher in postweaned calves and heifers than in younger and older animals. Virulent strains of EHEC O157:H7 are rarely harbored by pigs or chickens, but are found in turkeys. The bacteria rarely occur in wildlife with the exception of deer and are only sporadically carried by domestic animals and synanthropic rodents and birds. EHEC O157:H7 occur in amphibian, fish, and invertebrate carriers, and can colonize plant surfaces and tissues via attachment mechanisms different from those mediating intestinal attachment. Strains of EHEC O157:H7 exhibit high genetic variability but typically a small number of genetic types predominate in groups of cattle and a farm environment. Transmission to people occurs primarily via ingestion of inadequately processed contaminated food or water and less frequently through contact with manure, animals, or infected people.

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Section: Unpasteurized Dairy Productsmentioning

confidence: 99%

Escherichia coliO157:H7: Animal Reservoir and Sources of Human Infection

Ferens

Hovde

2011

Foodborne Pathogens and Disease

481

327

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“…Outbreaks of food-borne disease in humans are often caused by raw or improperly pasteurized milk and milk products that are contaminated with these bacteria (Denny et al, 2008). The traditional way of processing of milk plus the length of storage time with its high microbial count lead to serious health damage on consumers (Abebe et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Assessment of community knowledge, attitude and practice on milk borne zoonoses disease in Debre- Birhan town, north Shewa, Ethiopia

Delelegn¹,

Girma²

2018

J. Public Health Epidemiol.

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A cross-sectional questionnaire survey was conducted in Debre-Birhan town, North shoa, Ethiopia, with the objectives of assessing the knowledge, attitude and practices (KAP) of the study participants with respect to milk borne zoonoses; and to determine the effect of demographic character of respondents on knowledge, attitude and practice of zoonotic diseases. Data were collected from the respondents through administering semi-structured questionnaire across the randomly selected collection centers, retailers, consumers and smallholder dairy farmers of the towns. The questionnaire was administered to 230 respondents (5 milk collection centers, 100 consumers, 40 retailers and 85 smallholder dairy farms). The study result showed that 63.5% of the respondents from the total study population knew diseases can be acquired through consumptions of raw cow milk, 61.3% of respondents did not know the names of milk borne zoonotic diseases, and 50.9% of the respondents' forms of milk preference were raw milk. Of the total respondents, 35.2% had no idea of prevention of milk borne zoonotic diseases. In this study, 92.2% of the respondent did not get formal training on zoonotic diseases. Statistically there was strong association between educational level and KAP of the respondents on milk borne zoonosis, (p<0.05). There was statistically significance difference (p<0.05) on KAP of milk borne zoonosis of the respondents between urban and peri-urban areas. In the current study, the study population has low level of awareness regarding milk borne zoonoses. One way to approach this problem would be to develop educational outreach programs for dairy producers, and public at large, that focuses on issues related to the preventions of consumption of raw milk and milk borne zoonoses.

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“…Cheeses have been characterized as safe food by some authors (19). Nevertheless, outbreaks involving cheeses have been reported worldwide (3,16,(20)(21)(22). The presence of pathogenic bacteria, including STEC, in cheeses is a major concern for food safety authorities.…”

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confidence: 99%

Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses

Miszczycha

Perrin

Ganet

et al. 2013

Appl Environ Microbiol

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e Shiga toxin-producing Escherichia coli (STEC) is an important cause of food-borne illness. The public health implication of the presence of STEC in dairy products remains unclear. Knowledge of STEC behavior in cheeses would help to evaluate the human health risk. The aim of our study was to observe the growth and survival of experimentally inoculated STEC strains in raw-milk cheeses manufactured and ripened according to five technological schemes: blue-type cheese, uncooked pressed cheese with long ripening and with short ripening steps, cooked cheese, and lactic cheese. Cheeses were contaminated with different STEC serotypes (O157:H7, O26:H11, O103:H2, and O145:H28) at the milk preparation stage. STEC growth and survival were monitored on selective media during the entire manufacturing process. STEC grew (2 to 3 log 10 CFU · g ؊1 ) in blue-type cheese and the two uncooked pressed cheeses during the first 24 h of cheese making. Then, STEC levels progressively decreased in cheeses that were ripened for more than 6 months. In cooked cheese and in lactic cheese with a long acidic coagulation step (pH < 4.5), STEC did not grow. Their levels decreased after the cooking step in the cooked cheese and after the coagulation step in the lactic cheese, but STEC was still detectable at the end of ripening and storage. A serotype effect was found: in all cheeses studied, serotype O157:H7 grew less strongly and was less persistent than the others serotypes. This study improves knowledge of the behavior of different STEC serotypes in various raw-milk cheeses.

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Outbreak of Escherichia coli O157:H7 Associated with Raw Milk Consumption in the Pacific Northwest

Cited by 83 publications

References 9 publications

Escherichia coliO157:H7: Animal Reservoir and Sources of Human Infection

Escherichia coliO157:H7: Animal Reservoir and Sources of Human Infection

Assessment of community knowledge, attitude and practice on milk borne zoonoses disease in Debre- Birhan town, north Shewa, Ethiopia

Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses

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