Prevalence and concentration of verocytotoxigenic Escherichia coli, Salmonella enterica and Listeria monocytogenes in the beef production chain: A review

Rhoades, Jonathan; Duffy, Geraldine; Koutsoumanis, Kostas

doi:10.1016/j.fm.2008.10.012

Cited by 219 publications

(183 citation statements)

References 143 publications

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“…This may be because longer calving seasons are associated with biological amplification of pathogens on pasture (Larson and Tyler, 2005). Furthermore, the pathogen load on pasture may be greater in warmer months, increasing the risk of exposure and disease (Rhoades et al, 2009;Boyer and Kuczynska, 2010). Alternatively, producers with longer calving seasons may lack management skills including hygiene, colostrum management, and timely vaccination or treatment for disease.…”

Section: Calving Seasonmentioning

confidence: 99%

Calf management practices and associations with herd-level morbidity and mortality on beef cow-calf operations

Murray

Fick

Pajor

et al. 2016

Animal

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The objective of this study was to investigate calf management practices on beef cow-calf operations and determine associations with herd-level morbidity and mortality of pre-weaned calves. A 40-question survey about management practices, morbidity and mortality was administered to cow-calf producers by distributing paper surveys and by circulating an online link through various media. A total of 267 producers completed the survey. Data were analyzed with descriptive statistics and multivariable linear regression models. Average herd-level treatment risk for pre-weaning calf diarrhea (PCD) and bovine respiratory disease (BRD) were 4.9% and 3.0%, respectively. Average herd-level mortality within the first 24 h of life (stillbirth), from 1 to 7 days and 7 days to weaning were 2.3%, 1.1%, and 1.4%, respectively. Operations that never intervened at parturition had 4.7% higher PCD than those that occasionally did. On operations using small elastrator bands for castration, PCD was 1.9% higher than those using other methods. For every increase of 100 cows in herd size, BRD decreased by 1.1%. The association between BRD and PCD varied by when calving season began. Operations that used off-farm, frozen colostrum had a 1.1% increase in stillbirths. Operations that verified a calf had suckled had 0.7% lower mortality from 1 to 7 days of age. Those that intervened when colostrum was abnormal or that used small elastrator bands for castration had 1.9% and 1.4% higher mortality during the 1 st week of life, respectively, compared with other operations. Mortality from 7 days to weaning was lower by 0.7% when calving season started in April compared with January or February and was higher by 1.0% for each additional week of calving season. Operations that intervened with colostrum consumption for assisted calvings had lower mortality from 7 days to weaning by 0.8% compared with those that did not. For every 1.0% increase in BRD, mortality from 7 days to weaning increased by 1.0%. Stillbirths and mortality from 7 days to weaning decreased non-linearly with herd size. Factors related to calving season, herd size, interventions at calving, colostrum management and castration impacted herd-level morbidity and mortality. However, effect size was generally small and causation cannot be determined with a cross-sectional study design. This study identifies several common health management practices associated with calfhood morbidity and mortality that should be further investigated to establish evidence-based management strategies to improve the health and survival of beef calves.

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Section: Calving Seasonmentioning

confidence: 99%

Calf management practices and associations with herd-level morbidity and mortality on beef cow-calf operations

Murray

Fick

Pajor

et al. 2016

Animal

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“…Apart from animal-to-person and person-to-person transmission, consumption of E. coli O157:H7-contaminated food, particularly in public places such as day care centres, is an important mode of transmission that has attracted much attention in recent years (Chang & Fang, 2007;Duffy, et al, 2006;EFS, 2007;Liu et al, 2009;Meyer-Broseta et al, 2001). To date, research has investigated survival of the pathogen in a wide range of foods, including meat and meat products (Hwang et al, 2009;Rhoades et al, 2009), dairy products (Voitoux et al, 2002), lettuce (Koseki et al, 2004), apples (Du et al, 2003), tomatoes (Eribo & Ashenafi, 2003), chocolate and other confectionery (Baylis et al, 2004), and drinking water (Schets et al, 2005).…”

Section: Sources Of Infectionmentioning

confidence: 99%

“…Numerous studies have investigated E. coli O157:H7 prevalence, transmission, survival and control in cattle and beef (Duffy et al, 2006;Rhoades et al, 2009). Among others, the review by Rhoades et al (2009) discussed factors that influence the prevalence of three important pathogens, VTEC E. coli, Salmonella enterica, and Listeria monocytogenes in the whole process of meat production. It is estimated that the most severe cases of food-borne disease have been reported to be attributable to various foodstuffs containing beef.…”

Section: Sources Of Infectionmentioning

confidence: 99%

“…In the Netherlands, undercooked ground beef and raw milk have most often been implicated in food-borne infections (Heuvelink et al, 1998). Different countries may present different situations of food-borne disease, depending on factors such as the pathogen load in the beef products consumed and the cooking and consumption habits of the country concerned (Rhoades et al, 2009). Products such as lightly-cooked burgers may be eaten more frequently in the USA, while people in France and the Netherlands consume more steak tartare than people in the UK and Greece.…”

Section: Sources Of Infectionmentioning

confidence: 99%

“…(Heuvelink et al, 1998;Nastasijevic et al, 2009). A number of studies have focussed on the prevalence of E. coli in the meat chain starting from the farm, the slaughterhouse, to the final, ready-to-eat products (Nastasijevic et al, 2009, Rhoades et al, 2009). The spread of E. coli O157:H7 has been identified in farm housing and faeces (Jones, 1999) and the pathogen is known to survive for considerable periods in faeces and slurry (Avery et al, 2004).…”

Section: Sources Of Infectionmentioning

confidence: 99%

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Escherichia Coli O157:h7 in Food With Health-Related Risks

Lahmer¹,

Williams²,

Jones³

2017

J. res. health sci.

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E. coli O157:H7 has been implicated in many cases of food contamination across the world, in both the beef and poultry industries, with approximately 1,000 E. coli O157 cases reported in UK each year. This includes 100 cases of haemolytic uraemic syndrome, a serious illness that can cause acute renal failure. Indeed, E. coli O157:H7 infections are of particular concern due to the potential severity of symptoms. An estimated 73,500 cases of illness, 2000 hospitalisations and 60 deaths occur each year in the USA due to E. coli O157 infection, costing approximately $1 billion a year in medical costs and lost productivity E. coli O157:H7 is regarded as being more transmissible than other E. coli serotypes for a number of reasons, including its increased tolerance to acid, which allows it to easily survive the acidic conditions of the stomach. This bacterium also produces Shiga toxins, which are heat stable, and therefore unaffected by conventional pasteurization methods. Small doses of fewer than 10 cells may lead to infection. Collectively, these factors make the control of E. coli O157:H7 an important issue in recent times for the food sector. Many preventative measures have been introduced and targeted at all stages of the food chain, from the farm, to the slaughterhouse, and to the preparation of food at home.

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Microbial Ecology

Erickson

2012

Decontamination of Fresh and Minimally Processed Produce

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Prevalence and concentration of verocytotoxigenic Escherichia coli, Salmonella enterica and Listeria monocytogenes in the beef production chain: A review

Cited by 219 publications

References 143 publications

Calf management practices and associations with herd-level morbidity and mortality on beef cow-calf operations

Calf management practices and associations with herd-level morbidity and mortality on beef cow-calf operations

Escherichia Coli O157:h7 in Food With Health-Related Risks

Microbial Ecology

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