scholarly journals A comparison of swab and maceration methods for bacterial sampling of pig carcasses

1985 ◽  
Vol 95 (2) ◽  
pp. 383-390 ◽  
Author(s):  
I. R. Morgan ◽  
F. Krautil ◽  
J. A. Craven
Keyword(s):  
Escherichia Coli ◽  
Sampling Methods ◽  
The Other ◽  
E Coli ◽  
Significant Difference ◽  
Pig Carcasses

SUMMARYA swabbing technique was compared with an excision and maceration technique for bacteriological sampling of pig carcass skin surfaces. Total viable counts at 37 °C obtained by swabbing were 46% of those obtained by maceration. At 21 °C, swabbing gave total viable counts which were 54% of the counts obtained from excision samples.Escherichia colicounts showed wide variation with both sampling methods. Neither method was more efficient than the other in recoveringE. coli, although excision sampling gave generally higher counts. Both methods were equally effective at recovering salmonellac from carcass surfaces. There was no significant difference between the methods in recovering particularSalmonellaserotypes.

Fate of Escherichia coli O157:H7 in Ground Apples Used in Cider Production

1998 ◽  
Vol 61 (10) ◽  
pp. 1372-1374 ◽  
Author(s):  
TOMEKA L. FISHER ◽  
DAVID A. GOLDEN
Keyword(s):  
Escherichia Coli ◽  
Statistical Difference ◽  
The Other ◽  
Escherichia Coli O157 ◽  
Apple Cultivar ◽  
Mold Growth ◽  
E Coli ◽  
Significant Difference ◽  
Golden Delicious ◽  
Pathogen Populations

Survival of Escherichia coli O157:H7 in ground Golden Delicious, Red Delicious, Rome, and Winesap apples stored at 4, 10, and 25°C was determined. E. coli O157:H7 populations were monitored for up to 18 days (4°C), 12 days (10°C), and 5 days (25°C), when mold contamination became visible. At 25°C, Red Delicious apples supported survival of E. coli O157:H7 better (P < 0.05) than the other cultivars, followed by Golden Delicious and Rome apples, which were not statistically different (P > 0.05). Winesap apples were the least favorable (P < 0.05) for survival of E. coli O157:H7 at 25°C. E. coli O157:H7 was recovered at similar rates from Golden Delicious and Red Delicious apples, (P > 0.05), but pathogen populations increased in both cultivars (P < 0.05) during storage at 25°C. At 10°C, survival of E. coli O157:H7 was poorest (P < 0.05) in ground Red Delicious apples, while there was no significant difference in survival of E. coli O157:H7 among ground Golden Delicious, Rome, or Winesap cultivars (P > 0.05). When stored at 4°C, Golden Delicious and Rome apples were not statistically different in supporting survival of the pathogen (P > 0.05) and there was no statistical difference in the recovery of E. coli O157:H7 from ground Red Delicious, Rome, and Winesap apples (P > 0.05). In general, apple pH increased during storage and was associated with mold growth. Results of this investigation indicate that there is no trend toward a particular apple cultivar supporting survival of E. coli O157:H7. However, variation in apple pH during storage can negatively or positively influence E. coli O157:H7 survival at 25 °C.

A survival study of Escherichia coli in a south African river using membrane diffusion chambers

1995 ◽  
Vol 31 (5-6) ◽  
pp. 185-188 ◽  
Author(s):  
C. M. E. de Wet ◽  
S. N. Venter ◽  
N. Rodda ◽  
R. Kfir ◽  
M. C. Steynberg ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
South African ◽  
The Other ◽  
Membrane Diffusion ◽  
Diffusion Chambers ◽  
E Coli ◽  
Significant Difference ◽  
Survival Pattern ◽  
The One ◽  
Different Parts

Studies to describe the survival of Escherichia coli were performed at two sites in a river. The one site was dominated by domestic discharge and the other by industrial inputs. E coli suspensions within membrane diffusion chambers were immersed in the river at the selected sites. An identical chamber was submerged in river water in the laboratory as a comparison. Two test runs were performed, one during winter (July) and one during summer (December). Samples to determine the survival of E coli was taken on a scheduled basis. Results obtained showed no significant difference between the survival pattern of E coli as determined during the summer and winter periods or in the different parts of the river. The same survival pattern was observed for the studies performed in the laboratory.

Influence of Acid Adaptation on the Tolerance of Escherichia coli O157:H7 to Some Subsequent Stresses

2002 ◽  
Vol 65 (2) ◽  
pp. 260-265 ◽  
Author(s):  
HSIN-YI CHENG ◽  
HSIN-YI YANG ◽  
CHENG-CHUN CHOU
Keyword(s):  
Escherichia Coli ◽  
Sodium Chloride ◽  
Bile Salt ◽  
Thermal Tolerance ◽  
The Other ◽  
Escherichia Coli O157 ◽  
Acid Adaptation ◽  
E Coli ◽  
Significant Difference ◽  
Test Organisms

Three stains of Escherichia coli O157:H7, including ATCC 43889, ATCC 43895, and 933, were first subjected to acid adaptation at a pH of 5.0 for 4 h. Thermal tolerance at 52°C and survival of the acid-adapted as well as the nonadapted cells of E. coli O157:H7 in the presence of 10% sodium chloride, 0.85% bile salt, or 15.0% ethanol were investigated. Results showed that the effect of acid adaptation on the survival of E. coli O157:H7 varied with the strains and types of subsequent stress. Acid adaptation caused an increase in the thermal tolerance of E. coli O157:H7 ATCC 43889 and ATCC 43895, but no significant difference in the thermal tolerance was noted between acid-adapted and nonadapted cells of E. coli O157:H7 933. Although the magnitude of increase varied with strains of test organisms, acid adaptation generally led to an increase in the tolerance of E. coli O157:H7 to sodium chloride. On the other hand, the susceptibility of acid-adapted cells of the three strains of E. coli O157:H7 tested did not show a significant difference from that of their nonadapted counterparts when stressed with bile salt. The acid-adapted cells of E. coli O157:H7 ATCC 43889 and ATCC 43895 were less tolerant than the nonadapted cells to ethanol, whereas the tolerance of adapted and nonadapted cells of E. coli O157:H7 933 showed no significant differences.

scholarly journals Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS

2017 ◽  
Vol 18 (0) ◽  
Author(s):  
Camila Sampaio Cutrim ◽  
Raphael Ferreira de Barros ◽  
Robson Maia Franco ◽  
Marco Antonio Sloboda Cortez
Keyword(s):  
Escherichia Coli ◽  
The Other ◽  
Lactose Hydrolysis ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Gas Formation ◽  
Whole Milk ◽  
Milk Contamination ◽  
Different Types ◽  
Fermentation Period

Abstract The purpose of this study was to evaluate the behavior of E. coli O157:H7 during lactose hydrolysis and fermentation of traditional and low lactose yogurt. It also aimed to verify E. coli O157:H7 survival after 12 h of storage at 4 ºC ±1 ºC. Two different types of yogurts were prepared, two with whole milk and two with pre-hydrolyzed whole milk; in both groups one yogurt was inoculated with E. coli O157:H7 and the other one was not inoculated. The survival of E. coli and pH of yogurt were determined during fermentation and after 12-h refrigeration. The results showed that E. coli O157:H7 was able to grow during the fermentation period (from 4.34 log CFU.mL-1 to 6.13 log CFU.mL-1 in traditional yogurt and 4.34 log CFU.mL-1 to 6.16 log CFU.mL-1 in low lactose yogurt). The samples with E. coli O157:H7 showed gas formation and syneresis. Thus, E. coli O157:H7 was able to survive and grow during fermentation of traditional and low lactose yogurts affecting the manufacture technology. Moreover, milk contamination by E. coli before LAB addition reduces the growth of L. bulgaricus and S. thermophilus especially when associated with reduction of lactose content.

scholarly journals Distribution of Sulfonamide Resistance Genes in Escherichia coli and Salmonella Isolates from Swine and Chickens at Abattoirs in Ontario and Québec, Canada

2009 ◽  
Vol 75 (18) ◽  
pp. 5999-6001 ◽  
Author(s):  
Gosia K. Kozak ◽  
David L. Pearl ◽  
Julia Parkman ◽  
Richard J. Reid-Smith ◽  
Anne Deckert ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Resistance Genes ◽  
E Coli ◽  
Significant Difference ◽  
Sulfonamide Resistance ◽  
Sulfonamide Resistance Genes

ABSTRACT Sulfonamide-resistant Escherichia coli and Salmonella isolates from pigs and chickens in Ontario and Québec were screened for sul1, sul2, and sul3 by PCR. Each sul gene was distributed differently across populations, with a significant difference between distribution in commensal E. coli and Salmonella isolates and sul3 restricted mainly to porcine E. coli isolates.

scholarly journals Genotyping and antimicrobial resistance in Escherichia coli from pig carcasses

2017 ◽  
Vol 37 (11) ◽  
pp. 1253-1260 ◽  
Author(s):  
Caroline Pissetti ◽  
Gabriela Orosco Werlang ◽  
Jalusa Deon Kich ◽  
Marisa Cardoso
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Resistance ◽  
Antimicrobial Agents ◽  
Commensal Bacteria ◽  
Pfge Analysis ◽  
Gene Detection ◽  
E Coli ◽  
Antimicrobial Resistance Profile ◽  
Resistant Strains ◽  
Pig Carcasses

ABSTRACT: The increasing antimicrobial resistance observed worldwide in bacteria isolated from human and animals is a matter of extreme concern and has led to the monitoring of antimicrobial resistance in pathogenic and commensal bacteria. The aim of this study was to evaluate the antimicrobial resistance profile of Escherichia coli isolated from pig carcasses and to assess the occurrence of relevant resistance genes. A total of 319 E. coli isolates were tested for antimicrobial susceptibility against different antimicrobial agents. Moreover, the presence of extended-spectrum β-lactamase (ESBL) and inducible ampC-β-lactamase producers was investigated. Eighteen multi-resistant strains were chosen for resistance gene detection and PFGE characterization. The study showed that resistance to antimicrobials is widespread in E. coli isolated from pig carcasses, since 86.2% of the strains were resistant to at least one antimicrobial and 71.5% displayed multi-resistance profiles. No ampC-producing isolates were detected and only one ESBL-producing E. coli was identified. Genes strA (n=15), floR (n=14), aac(3)IVa (n=13), tetB (n=13), sul2 (n=12), tetA (n=11), aph(3)Ia (n=8) and sul3 (n=5) were detected by PCR. PFGE analysis of these multi-resistant E. coli strains showed less than 80% similarity among them. We conclude that antimicrobial multi-resistant E. coli strains are common on pig carcasses and present highly diverse genotypes and resistance phenotypes and genotypes.

scholarly journals Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

2021 ◽  
Vol 31 (4) ◽  
pp. 2
Author(s):  
IDSAP Peramiarti
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Test Method ◽  
P Value ◽  
E Coli ◽  
Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of &lt;0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of &gt; 0.05.<p class="Default" align="center"> </p>

Frequency of iss and irp2 genes by PCR method in Escherichia coli isolated from poultry with colibacillosis in comparison with healthy chicken in poultry farms of Zabol, South East of Iran

2017 ◽  
Vol 20 (2) ◽  
pp. 363-367 ◽  
Author(s):  
M. S. Sadeghi Bonjar ◽  
S. Salari ◽  
M. Jahantigh ◽  
A. Rashki
Keyword(s):  
Escherichia Coli ◽  
Border Region ◽  
Special Trait ◽  
E Coli ◽  
Significant Difference ◽  
East Of Iran ◽  
Liver And Kidney ◽  
Chicken Feces ◽  
Pcr Method ◽  
Control Study

AbstractThere is no special trait for differentiation of Avian PathogenicEscherichia colifrom Avian FecalEscherichia coli. This investigation is aimed, as a case control study, to evaluate and compare the frequency ofissandirp2in 43 AFEC strains and also 40 and 56E. colistrains isolated from the liver and kidney of chickens with colibacillosis, respectively, farmed in Zabol, as a border region of Iran, by PCR. 86.9% and 37.2% of isolates collected from chickens with colibacillosis and feces samples obtained from healthy chickens were positive forissgene, respectively (P<0.05). On average, 59.3% ofE. colistrains isolated from colibacillosis haveirp2gene while 27.9% of isolates from the feces of healthy birds were positive (P<0.05). 52.15% of isolates from colibacillosis and 19.62% of isolates from healthy chicken feces were positive for both genes, with statistical significant difference (p<0.05). This marked difference in the distribution ofissandirp2genes makes these two genes good markers to differentiate AFEC and APEC strains especially in Sistan region to improve colibacillosis control measurements.

Comparison of Two Sampling Methods for Escherichia coli O157:H7 Detection in Feedlot Cattle

2005 ◽  
Vol 68 (8) ◽  
pp. 1724-1728 ◽  
Author(s):  
M. L. KHAITSA ◽  
M. L. BAUER ◽  
P. S. GIBBS ◽  
G. P. LARDY ◽  
D. DOETKOTT ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Sampling Methods ◽  
Feedlot Cattle ◽  
Sampling Time ◽  
Escherichia Coli O157 ◽  
Confounding Factors ◽  
Rank Tests ◽  
E Coli ◽  
Signed Rank ◽  
Sampling Times

Two sampling methods (rectoanal swabs and rectal fecal grabs) were compared for their recovery of Escherichia coli O157:H7 from feedlot cattle. Samples were collected from 144 steers four times during the finishing period by swabbing the rectoanal mucosa with cotton swabs and immediately obtaining feces from the rectum of each individual steer. The number of steers with detectable E. coli O157:H7 increased from 2 of 144 (1.4%) cattle on arrival at the feedlot to 10 of 144 (6.9%) after 1 month, 76 of 143 (52.8%) after 7 months, and 30 of 143 (20.8%) at the last sampling time before slaughter. Wilcoxon signed-rank tests indicated that the two sampling methods gave different results for sampling times 3 and 4 (P &lt; 0.05) but not for sampling time 2 (P = 0.16). Agreement between the two sampling methods was poor (kappa &lt; 0.2) for three of the four sampling times and moderate (kappa = 0.6) for one sampling time, an indication that in this study rectoanal swabs usually were less sensitive than rectal fecal grabs for detection of E. coli O157:H7 in cattle. Overall, the herd of origin was not significantly associated with E. coli O157:H7 results, but the weight of the steers was. Further investigation is needed to determine the effects of potential confounding factors (e.g., size and type of swab, consistency of feces, site sampled, and swabbing technique) that might influence the sensitivity of swabs in recovering E. coli O157:H7 from the rectoanal mucosa of cattle.

Simultaneous Enrichment of Shiga Toxin–Producing Escherichia coli O157 and O26 and Salmonella in Food Samples Using Universal Preenrichment Broth

2009 ◽  
Vol 72 (10) ◽  
pp. 2065-2070 ◽  
Author(s):  
MASASHI KANKI ◽  
KAZUKO SETO ◽  
JUNKO SAKATA ◽  
TETSUYA HARADA ◽  
YUKO KUMEDA
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Food Samples ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Significant Difference ◽  
Peptone Water ◽  
Radish Sprouts ◽  
Pork Samples ◽  
Better Than

Universal preenrichment broth (UPB) was compared with modified Escherichia coli broth with novobiocin (mEC+n) for enrichment of Shiga toxin–producing E. coli O157 and O26, and with buffered peptone water (BPW) for preenrichment of Salmonella enterica. Ten strains each of the three pathogens were inoculated into beef and radish sprouts following thermal, freezing, or no treatment. With regard to O157 and O26, UPB incubated at 42°C recovered significantly more cells from inoculated beef than UPB at 35°C and from radish sprout samples than UPB at 35°C and mEC+n. With regard to Salmonella, UPB incubated at 42°C was as effective as UPB at 35°C and BPW at recovering cells from beef and radish sprout samples. No significant difference was noted between the effectiveness of UPB at 42°C and UPB at 35°C or BPW in the recovery of Salmonella from 205 naturally contaminated poultry samples. By using UPB at 42°C, one O157:H7 strain was isolated from the mixed offal of 53 beef samples, 6 cattle offal samples, and 50 pork samples all contaminated naturally, with no pathogen inoculation. The present study found that UPB incubated at 42°C was as effective as, or better than, mEC+n for enrichment of O157 and O26 and comparable to BPW for preenrichment of Salmonella. These findings suggest that a great deal of labor, time, samples, and space may be saved if O157, O26, and Salmonella are enriched simultaneously with UPB at 42°C.

Sign in / Sign up

Export Citation Format

Share Document