Prevalence of Verocytotoxigenic Escherichia coli strains isolated from raw beef in southern Italy

Nobili, Gaia; Franconieri, I.; Bella, Gianfranco La; Basanisi, Maria Grazia; Salandra, Giovanna La

doi:10.1016/j.ijfoodmicro.2017.06.022

Cited by 27 publications

(26 citation statements)

References 33 publications

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“…Meat and meat products were imported from different countries ,the samples arrived from India ,,Brazil and isteralian countries via Turkey via Ibrahim Al-Khalil border .All samples were frozen beef meat and meet product . Out 358 samples .29 (8.1%) samples were identified coli 157 gene, Our result is O157 E. coli was similar results previously isolated from beef (HUSSEIN, 2007;NOBILI et al, 2017;Varcasia et al 2018), this may be due to contaminated during the production processes, or by transport in bad condition, storage, manual handling and remote viewing Health conditions that may extend for long periods are factors. At present as a result of the economic openness in Iraq and the absence of regulatory bodies, companies have started importing many kinds of products.…”

Section: Resultssupporting

confidence: 82%

Molecular Identification of E coli from Meat product imported from Turkey via Ibrahim Khalil border and marketed in Iraq

2020

JSTR

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Prevention and control of foodborne diseases is an international public health goal. Imports of food of animal origin are monitored for contamination, and alerts are reported regularly, In order to assess the level of the risk for public health from imported meat entering the Kurdistan, 358 meat samples were collected at Ibraheam al-khaleal border points between Turkey and Kurdistan Region of IRAQ. molecular tools used for identified E coli o157 ,.out of 358 samples 29 samples were positive .the positive sample confirmed by traditional and biochemical assay (Vietic 2) The E coli 157 is one of hundered of strains of the bacterium that causes illness in human.

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Section: Resultssupporting

confidence: 82%

Molecular Identification of E coli from Meat product imported from Turkey via Ibrahim Khalil border and marketed in Iraq

2020

JSTR

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“…Food products elaborated with ground beef are considered an epidemiologically important source of STEC infections due to contamination spread during mincing [22,112]. Although the stx prevalence estimated by the QMRA in ground beef at retail (73.6%) was similar to that reported in Chile, Brazil, USA, Italy, Spain and Australia (2.1-49.3%) [113][114][115][116][117][118][119][120], studies conducted in Argentina have reported a lower prevalence (6.1-45.3%) (S5 Table). Differences may be due to true differences in STEC shedding rates in cattle, GMP and HACCP practices in the abattoir and storage conditions at retail.…”

Section: Retailmentioning

confidence: 55%

Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina

et al. 2020

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We developed a quantitative microbiological risk assessment (QMRA) of haemolytic uremic syndrome (HUS) associated with Shiga toxin-producing Escherichia coli (STEC)-contaminated beef (intact beef cuts, ground beef and commercial hamburgers) in children under 15 years of age from Argentina. The QMRA was used to characterize STEC prevalence and concentration levels in each product through the Argentinean beef supply chain, including cattle primary production, cattle transport, processing and storage in the abattoir, retail and home preparation, and consumption. Median HUS probability from beef cut, ground beef and commercial hamburger consumption was <10−15, 5.4x10-8 and 3.5x10-8, respectively. The expected average annual number of HUS cases was 0, 28 and 4, respectively. Risk of infection and HUS probability were sensitive to the type of abattoir, the application or not of Hazard Analysis and Critical Control Points (HACCP) for STEC (HACCP-STEC), stx prevalence in carcasses and trimmings, storage conditions from the abattoir to retailers and home, the joint consumption of salads and beef products, and cooking preference. The QMRA results showed that the probability of HUS was higher if beef cuts (1.7x) and ground beef (1.2x) were from carcasses provided by abattoirs not applying HACCP-STEC. Thus, the use of a single sanitary standard that included the application of HACCP-STEC in all Argentinean abattoirs would greatly reduce HUS incidence. The average number of annual HUS cases estimated by the QMRA (n = 32) would explain about 10.0% of cases in children under 15 years per year in Argentina. Since other routes of contamination can be involved, including those not related to food, further research on the beef production chain, other food chains, person-to-person transmission and outbreak studies should be conducted to reduce the impact of HUS on the child population of Argentina.

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“…The common foodborne pathogens associated with street-vended foods include Clostridium perfringens, Escherichia coli, Shigella spp., Campylobacter jejuni, Staphylococcus aureus, Salmonella spp., and Bacillus cereus [11]. The preparation techniques of street-vended foods include chicken frying, baking, boiling, fermenting, braising, roasting, or juicing [12].…”

Section: Introductionmentioning

confidence: 99%

Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya

Birgen

Njue

Kaindi

et al. 2020

International Journal of Food Science

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Food safety problems pose a great threat to the health of consumers with the greatest burden in developing countries. Street-vended foods play a key role in providing many urban dwellers with cheap, nutritious, and accessible food, but when prepared in an unhygienic and unregulated environment, they could contribute to increased food safety burden. The study investigated the microbiological recovery of work surfaces and chicken sold in Korogocho and Kariobangi North slums in Nairobi County as well as evaluating vendors’ hygiene and food safety practices. This is a cross-sectional study on an exhaustive sample size of 15 vendors, and swabs of the equipment and work surfaces and chicken were taken for microbial analysis. An exhaustive sample size of 15 vendors was selected for the study. The results showed that most vendors operate under unhygienic conditions. Microbial results revealed that raw portions of chicken had the highest contamination with all the four tested microorganisms (p<0.05). The level of E. coli ranged from 6.42±1.64 to 2.22±1.88; Salmonella spp., 6.42±1.64 to 2.22±1.88; Staphylococcus aureus, 6.92±1.32 to 2.86±1.61; and Campylobacter jejuni, 8.95±0.94 to 4.66±2.67 log CFU/g in raw and cooked chicken samples, respectively. The predictors of E. coli contamination were the presence of pests and flies, unclean vending place, vending environment littered with waste, washing of hands by the vendor, and lack of appropriate clothing among the vendors at R2 of 0.33. The vendor practices and environmental hygiene of the vending place would not significantly (p>0.05) predict contamination with Campylobacter and Staphylococcus. Consequently, there is a need to regulate the informal food processing and marketing channels, besides trainings, infrastructural development, and code of practice and inspections which are recommended in order to enhance the quality and safety standards of street-vended chicken products.

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Prevalence of Verocytotoxigenic Escherichia coli strains isolated from raw beef in southern Italy

Cited by 27 publications

References 33 publications

Molecular Identification of E coli from Meat product imported from Turkey via Ibrahim Khalil border and marketed in Iraq

Molecular Identification of E coli from Meat product imported from Turkey via Ibrahim Khalil border and marketed in Iraq

Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina

Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya

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