THE DETECTION OF SHIGA TOXIN-PRODUCING <i>Escherichia coli</i> (STEC) O157 IN MEAT: A SYSTEMATIC REVIEW

Abstract

Shiga toxin-producing Escherichia coli (STEC) bacteria, including the Escherichia coli O157, are described as pathogens producing toxin-like Stx1 and Stx2. These toxins become a significant virulence factor with a vital role in the outbreak of foodborne diseases worldwide. This study therefore aims to compile articles on STEC in several countries, using systematic review methods. Method: An online database on PubMed was accessed on 29 th October, 2020, to carry out the review, using STEC, E. coli O157, PCR, Stx1, and Stx2 as the keywords. This review utilized only full articles, written in English, and published within the past five years. Results: According to the results, there are nine related articles on this topic. In addition, primary E. coli O157 was found to produce toxins and greatly influence the pathogen's meat detection. All STEC strains were positive for Stx1, while PCR detected Stx2, and the whole-genome sequencing (WGS) provided forensic-level microbiological cross-contamination links from raw to ready-to-eat meat. Also, most of the articles showed cross-contamination occurred due to E. coli O157 bacteria's movement from the gastrointestinal tract to carcasses, and hygiene, as well as sanitation levels are the biggest causes of this contamination. Conclusion: E. coli O157 was identified not only on food like meat and spinach but also on non-food, including the environment. Improving hygiene and sanitation is a possible way to reduce the contamination of E. coli O157 on meat.