scholarly journals Application of phage cocktail for control of shiga toxin-producing Escherichia coli in foods and food contact surfaces

2020 ◽  
Vol 101 ◽  
pp. 318
Author(s):  
C. Dapuliga ◽  
O. Okareh
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Phage Cocktail ◽  
Contact Surfaces

scholarly journals Biofilm Formation by Shiga Toxin–Producing Escherichia coli O157:H7 and Non-O157 Strains and Their Tolerance to Sanitizers Commonly Used in the Food Processing Environment†

2012 ◽  
Vol 75 (8) ◽  
pp. 1418-1428 ◽  
Author(s):  
RONG WANG ◽  
JAMES L. BONO ◽  
NORASAK KALCHAYANAND ◽  
STEVEN SHACKELFORD ◽  
DAYNA M. HARHAY
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Biofilm Formation ◽  
Bacterial Colonization ◽  
Critical Role ◽  
Pellicle Formation ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Strain Dependent

Shiga toxin–producing Escherichia coli (STEC) strains are important foodborne pathogens. Among these, E. coli O157:H7 is the most frequently isolated STEC serotype responsible for foodborne diseases. However, the non-O157 serotypes have been associated with serious outbreaks and sporadic diseases as well. It has been shown that various STEC serotypes are capable of forming biofilms on different food or food contact surfaces that, when detached, may lead to cross-contamination. Bacterial cells at biofilm stage also are more tolerant to sanitizers compared with their planktonic counterparts, which makes STEC biofilms a serious food safety concern. In the present study, we evaluated the potency of biofilm formation by a variety of STEC strains from serotypes O157:H7, O26:H11, and O111:H8; we also compared biofilm tolerance with two types of common sanitizers, a quaternary ammonium chloride–based sanitizer and chlorine. Our results demonstrated that biofilm formation by various STEC serotypes on a polystyrene surface was highly strain-dependent, whereas the two non-O157 serotypes showed a higher potency of pellicle formation at air-liquid interfaces on a glass surface compared with serotype O157:H7. Significant reductions of viable biofilm cells were achieved with sanitizer treatments. STEC biofilm tolerance to sanitization was strain-dependent regardless of the serotypes. Curli expression appeared to play a critical role in STEC biofilm formation and tolerance to sanitizers. Our data indicated that multiple factors, including bacterial serotype and strain, surface materials, and other environmental conditions, could significantly affect STEC biofilm formation. The high potential for biofilm formation by various STEC serotypes, especially the strong potency of pellicle formation by the curli-positive non-O157 strains with high sanitization tolerance, might contribute to bacterial colonization on food contact surfaces, which may result in downstream product contamination.

scholarly journals Evaluating the efficacy of sodium acid sulfate to reduce Escherichia coli O157:H7 and its biofilms on food-contact surfaces

LWT ◽  
2020 ◽  
pp. 110501
Author(s):  
Pabasara Weerarathne ◽  
Josh Payne ◽  
Joyjit Saha ◽  
Tony Kountoupis ◽  
Ravi Jadeja ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Acid Sulfate ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Prevalence of Salmonella, Campylobacter, and Shiga Toxin–Producing Escherichia coli on the Surfaces of Raw Poultry Packages

2018 ◽  
Vol 81 (10) ◽  
pp. 1707-1712
Author(s):  
FUR-CHI CHEN ◽  
SANDRIA GODWIN ◽  
ANGELA GREEN ◽  
SHAHIDULLAH CHOWDHURY ◽  
RICHARD STONE
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Shiga Toxin ◽  
Microbial Contamination ◽  
Chicken Breast ◽  
Packaging Materials ◽  
Food Contact Surfaces ◽  
Plate Counts ◽  
Contact Surfaces ◽  
Raw Poultry

ABSTRACT Contamination on the exterior surfaces of raw poultry packages can be transmitted to hands and food contact surfaces during shopping and handling. This study compared the level of microbial contamination and prevalence of foodborne pathogens on the surfaces of raw poultry packages as related to the types of products, types of packaging, and packaging conditions. Packages of whole chicken, cut-up chicken (breast and leg quarter), and ground turkey were purchased from retail stores. Aerobic plate counts (APCs) were significantly different (P < 0.05) among types of products and packaging materials, with ground turkey packages and the heat-sealed, high-walled containers being the lowest. APCs were significantly lower (P < 0.05) when the packages were intact and tight compared with intact and loose. Of the 105 packages, there were 10 (9.5%) with the presence of either Shiga toxin–producing Escherichia coli (STEC) or Campylobacter; of those packages, 6 (5.7%) were positive for STEC, 7 (6.7%) were positive for Campylobacter, and 3 (2.9%) were positive for both pathogens on the surfaces. Salmonella was not detected on the surfaces of all tested packages. Surfaces of whole chicken packages were significantly (P < 0.001) more likely to have detectable levels of Campylobacter and STEC than those of cut-up chicken packages. Packages that were positive for Campylobacter and/or STEC had significantly (P < 0.005) higher APCs than negative packages. The results suggested that STEC is another significant pathogen present on the surfaces of poultry packages in addition to Campylobacter. The presence of STEC on the external packaging of raw poultry raises a concern because consumers may not expect such pathogens on the surfaces of poultry packages.

Pseudomonas grimontii biofilm protects food contact surfaces from Escherichia coli colonization

LWT ◽  
2017 ◽  
Vol 85 ◽  
pp. 309-315 ◽  
Author(s):  
L.C. Gomes ◽  
J.-C. Piard ◽  
R. Briandet ◽  
F.J. Mergulhão
Keyword(s):  
Escherichia Coli ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Impact of growth temperature on the adhesion of colistin-resistant Escherichia coli strains isolated from pigs to food-contact-surfaces

2019 ◽  
Vol 201 (5) ◽  
pp. 679-690 ◽  
Author(s):  
Marwan Abdallah ◽  
Rabih Mourad ◽  
Simon Oussama khelissa ◽  
Charafeddine Jama ◽  
Medhat Abozid ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Growth Temperature ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Contamination Profiles of Escherichia coli and Enterococci in Steamed Chicken Meat Products

2009 ◽  
Vol 72 (9) ◽  
pp. 1821-1829 ◽  
Author(s):  
SUWIMON KEERATIPIBUL ◽  
THANYAPORN OUPAICHIT ◽  
PUNNIDA TECHARUWICHIT
Keyword(s):  
Escherichia Coli ◽  
Treatment Process ◽  
Meat Products ◽  
E Coli ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Pressure Water ◽  
Contact Surfaces ◽  
Production Period ◽  
Sources Of Contamination

This study determined the sources of contamination by Escherichia coli and enterococci in frozen ready-to-eat chicken products. The efficiency of the heat treatment process was sufficient to eliminate E. coli or enterococci. However, the prevalence of E. coli and enterococci in cooked chicken after chilling was 2.7%, and after slicing and dicing it was 1.3 and 9.3%, respectively. These results indicated that contamination occurred after cooking. In the finished product, E. coli was absent, while enterococcus prevalence was reduced to 1.3%. The environment at each production step, such as the machine surfaces, workers' gloves, and the condensate, was sampled to determine the correlation with the contamination in products. E. coli and enterococci were found on the machine surfaces in all production steps, but E. coli contamination was mostly from the infeed transfer belt at the chilling step, while the enterococcus contamination arose mostly from the slicing or dicing steps, especially from the dicing machine belt, which directly contacts the products. Indeed, E. coli and enterococci were detected on food contact surfaces throughout the production period, including prior to its commencement. These results indicated that the cleaning before and during the production process was ineffective. In addition, cleaning and sanitizing food contact surfaces followed by nonfood contact surfaces (floor and drains) by use of a high-pressure water hose created aerosol with microbes from the floors and drains and spread such microbes onto already cleaned food contact surfaces.

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