Presence of Escherichia coli O157:H7 in Ground Beef and Ground Baby Beef Meat

Uhitil, Sunčica; Jakšić, Slavica; Petrak, Tomislav; Botka-Petrak, Karmen

doi:10.4315/0362-028x-64.6.862

Cited by 22 publications

(11 citation statements)

References 10 publications

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“…These results are in agreement with recent E. coli O157 prevalence surveys in the UK (Chapman et al. 2001, 0·4%; Little and de Louvois 1998, 0·3%); the USA (US Department of Agriculture 2006, 0·19%); Croatia (Uhitil et al. 2001, 0%); France (Vernozy‐Rozand et al.…”

Section: Discussionsupporting

confidence: 91%

Can the high levels of human verocytotoxigenic Escherichia coli O157 infection in rural areas of NE Scotland be explained by consumption of contaminated meat?

Solecki

MacRae

Ogden

et al. 2007

Journal of Applied Microbiology

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Aims: To determine if contamination levels of Escherichia coli O157 and generic E. coli in retail‐minced meat products are greater in rural shops compared with urban shops in Grampian, NE Scotland. We also investigated whether meat from supermarkets and meat from local butcher shops had a similar bacteriological quality. Methods and Results: Minced beef and minced lamb were tested from November 2004 to August 2006. Escheichia coli O157 was found at low levels in four samples out of 530 tested samples (0·75%). Generic E. coli were present in 11% of the samples tested, of which 67% came from supermarkets. We observed no significant difference in the prevalence of generic E. coli between rural and urban areas. Conclusions: Low levels of contamination with E. coli O157 and generic E. coli in retail meat suggest that meat is not a major route of infection in NE Scotland. Significance and Impact of the Study: The study does not suggest that the high incidence of E. coli O157 human infection in the rural areas of Grampian is because of meat consumption – this provides further evidence of contact with animals or water being the routes of infection. Hence, risk mitigation should be focussed more on environmental pathways of infection.

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Section: Discussionsupporting

confidence: 91%

Can the high levels of human verocytotoxigenic Escherichia coli O157 infection in rural areas of NE Scotland be explained by consumption of contaminated meat?

Solecki

MacRae

Ogden

et al. 2007

Journal of Applied Microbiology

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“…The pathogenicity of E. coli O157:H7 results from its ability to produce several virulence factors [11]. Generally, the Shiga toxins that are classified into Stx1 and Stx2 are considered to be the major virulence genes [12,13].…”

Section: Introductionmentioning

confidence: 99%

Genotypic Characterization of Escherichia coli O157:H7 Isolates from Different Sources in the North-West Province, South Africa, Using Enterobacterial Repetitive Intergenic Consensus PCR Analysis

Ateba

Mbewe

2014

IJMS

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In many developing countries, proper hygiene is not strictly implemented when animals are slaughtered and meat products become contaminated. Contaminated meat may contain Escherichia coli (E. coli) O157:H7 that could cause diseases in humans if these food products are consumed undercooked. In the present study, a total of 94 confirmed E. coli O157:H7 isolates were subjected to the enterobacterial repetitive intergenic consensus (ERIC) polymerase chain reaction (PCR) typing to generate genetic fingerprints. The ERIC fragments were resolved by electrophoresis on 2% (w/v) agarose gels. The presence, absence and intensity of band data were obtained, exported to Microsoft Excel (Microsoft Office 2003) and used to generate a data matrix. The unweighted pair group method with arithmetic mean (UPGMA) and complete linkage algorithms were used to analyze the percentage of similarity and matrix data. Relationships between the various profiles and/or lanes were expressed as dendrograms. Data from groups of related lanes were compiled and reported on cluster tables. ERIC fragments ranged from one to 15 per isolate, and their sizes varied from 0.25 to 0.771 kb. A large proportion of the isolates produced an ERIC banding pattern with three duplets ranging in sizes from 0.408 to 0.628 kb. Eight major clusters (I–VIII) were identified. Overall, the remarkable similarities (72% to 91%) between the ERIC profiles for the isolate from animal species and their corresponding food products indicated some form of contamination, which may not exclude those at the level of the abattoirs. These results reveal that ERIC PCR analysis can be reliable in comparing the genetic profiles of E. coli O157:H7 from different sources in the North-West Province of South Africa.

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“…In addition, the phage biocontrol of artificially inoculated ground meat with EH-162 showed similar LR to that of both naturally and artificially contaminated vegetables. This seems highly effective and satisfactory in reducing the chances of contracting EHEC infection by consuming infected meat, given that human threshold for getting EHEC infection requires only very small cell number, up to 100 bacteria (Uhitil et al 2001). Efficient and safe decontamination of ground meat from infective E. coli strains has become mandatory as higher rate of EHEC epidemics was observed in the population because of consuming infected meat (Barrera et al 2007).…”

Section: Discussionmentioning

confidence: 99%

Novel phage-based bio-processing of pathogenic Escherichia coli and its biofilms

Jassim

Abdulamir

Bakar

2011

World J Microbiol Biotechnol

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To explore new approaches of phage-based bio-process of specifically pathogenic Escherichia coli bacteria in food products within a short period. One hundred and forty highly lytic designed coliphages were used. Escherichia coli naturally contaminated and Enterohemorrhagic Escherichia coli experimentally inoculated samples of lettuce, cabbage, meat, and egg were used. In addition, experimentally produced biofilms of E. coli were tested. A phage concentration of 10(3) PFU/ml was used for food products immersion, and for spraying of food products, 10(5) PFU/ml of a phage cocktail was used by applying a 20-s optimal dipping time in a phage cocktail. Food samples were cut into pieces and were either sprayed with or held in a bag immersed in lambda buffer containing a cocktail of 140 phages. Phage bio-processing was successful in eliminating completely E. coli in all processed samples after 48 h storage at 4°C. Partial elimination of E. coli was observed in earlier storage periods (7 and 18 h) at 24° and 37°C. Moreover, E. coli biofilms were reduced >3 log cycles upon using the current phage bio-processing. The use of a phage cocktail of 140 highly lytic designed phages proved highly effective in suppressing E. coli contaminating food products. Proper decontamination/prevention methods of pathogenic E. coli achieved in this study can replace the current chemically less effective decontamination methods.

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Presence of Escherichia coli O157:H7 in Ground Beef and Ground Baby Beef Meat

Cited by 22 publications

References 10 publications

Can the high levels of human verocytotoxigenic Escherichia coli O157 infection in rural areas of NE Scotland be explained by consumption of contaminated meat?

Can the high levels of human verocytotoxigenic Escherichia coli O157 infection in rural areas of NE Scotland be explained by consumption of contaminated meat?

Genotypic Characterization of Escherichia coli O157:H7 Isolates from Different Sources in the North-West Province, South Africa, Using Enterobacterial Repetitive Intergenic Consensus PCR Analysis

Novel phage-based bio-processing of pathogenic Escherichia coli and its biofilms

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