Prevalence and quantification of Shiga-toxin producing Escherichia coli along the lamb food chain by quantitative PCR

Molecular Characterization of Shiga Toxin-ProducingEscherichia coliIsolated from Ruminant and Donkey Raw Milk Samples and Traditional Dairy Products in Iran

“…Another study on lamb food chain showed that all three virulence genes, eae , stx1 , and stx2 , were the most prevalent genes in slaughterhouses (69%), processing plant (32%), and butcheries (9-10%) [60], but our results indicated that in raw milk and dairy products, stx1 and papA with frequency rate of 24.5% had a highest prevalence of E. coli 's virulence genes.…”

The challenge of merging food safety diagnostic needs with quantitative PCR platforms

“…If in the last 5 years an increasing number of papers have been published reporting quantification of pathogenic microorganisms in final food products, it is only very recently that the exploitation of qPCR to control their presence in food chains and production plants has been described. Alessandria, Rantsiou, Dolci and Cocolin (2010) and Osés, Rantsiou, Cocolin, Jaime and Rovira (2010) used qPCR to follow the routes of contamination of L. monocytogenes and STEC E. coli in a dairy plant and in the lamb food chain, respectively. These applications showed how qPCR can be used as an important diagnostic tool to identify weak points during production, which can lead to a contaminated food product.…”

Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

“…The few studies found in the literature concerning fresh suckling-lamb meat (Battisti et al, 2006;Bórnez, Linares, & Vergara, 2009;Osés, Rantsiou, Cocolin, Jaime, & Rovira, 2010;Osés et al, 2012 and show that it can be contaminated via the food chain, thereby resulting in a shorter shelf-life for the final product. The main pathogen found to contaminate suckling-lamb meat is shiga-toxin producing Escherichia coli (STEC) (Osés et al, 2010). E. coli is a normal commensal organism in the gastrointestinal tract of both animals and humans (Anjum, Lucchini, Thompson, Hinton, & Woodward, 2003;Duffy, Cummins, Nally, O' Brien, & Butler, 2006).…”