Outbreak of Escherichia coli O157:H7 Associated with Raw Milk Consumption in the Pacific Northwest

2008 ◽  
Vol 5 (3) ◽  
pp. 321-328 ◽  
Author(s):  
Justin Denny ◽  
Maya Bhat ◽  
K. Eckmann
Keyword(s):  
Escherichia Coli ◽  
Pacific Northwest ◽  
Raw Milk ◽  
Milk Consumption ◽  
Escherichia Coli O157 ◽  
The Pacific

Escherichia coli O157:H7 as the Predominant Pathogen Associated With the Hemolytic Uremic Syndrome: A Prospective Study in the Pacific Northwest

PEDIATRICS ◽  
1987 ◽  
Vol 80 (1) ◽  
pp. 37-40
Author(s):  
Marguerite A. Neill ◽  
Phillip I. Tarr ◽  
Carla R. Clausen ◽  
Dennis L. Christie ◽  
Robert O. Hickman
Keyword(s):  
Escherichia Coli ◽  
Prospective Study ◽  
Hemolytic Uremic Syndrome ◽  
Pacific Northwest ◽  
Enteric Pathogens ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
The Pacific ◽  
Uremic Syndrome ◽  
A Prospective Study

During a 12-month period, 14 patients with the hemolytic uremic syndrome were identified in a prospective study of enteric pathogens associated with this disorder. Of the 12 patients with a diarrheal illness preceding the onset of hemolytic uremic syndrome, fecal Escherichia coli O157:H7 was detected in seven (58%), all of whom had bloody diarrhea. Half of the siblings of these patients had concurrent nonbloody diarrhea. No source for infection with this organism was identified. Enteric infection with E coli O157:H7 occurs in the majority of cases of hemolytic uremic syndrome following diarrheal illness in the Pacific Northwest and may represent a previously overlooked cause of hemolytic uremic syndrome in other locales. Evaluation of all cases of hemolytic uremic syndrome for enteric pathogens should routinely include cultures for E coli O157:H7 until results of additional studies clarify the distribution of agents associated with hemolytic uremic syndrome in different geographic regions. These findings may provide new opportunities for the design of therapeutic and preventive strategies in this disorder.

Incidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkey

Food Control ◽  
2004 ◽  
Vol 15 (6) ◽  
pp. 453-456 ◽  
Author(s):  
Ö Öksüz ◽  
M Arici ◽  
S Kurultay ◽  
T Gümüs
Keyword(s):  
Escherichia Coli ◽  
Raw Milk ◽  
Escherichia Coli O157

Household Food Preparers' Food-Safety Knowledge and Practices Following Widely Publicized Outbreaks of Foodborne Illness

1997 ◽  
Vol 60 (9) ◽  
pp. 1105-1109 ◽  
Author(s):  
MARGY J. WOODBURN ◽  
CAROLYN A. RAAB
Keyword(s):  
Food Safety ◽  
Pacific Northwest ◽  
Media Coverage ◽  
Food Poisoning ◽  
Risk Groups ◽  
Foodborne Illness ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
The Pacific ◽  
Safety Knowledge

There has been extensive media coverage of the Pacific Northwest outbreak of foodborne illness caused by Escherichia coli O157:H7 in 1993 and continuing smaller incidences of both E. coli and salmonella transmission by food. An increase in consumer awareness and knowledge of microbial food safety was expected as a result. A telephone survey of Oregon food preparers (using a random-digit-dialing household sample) in December 1995 and January 1996 revealed that knowledge about foodborne illness was greater than in previous studies. Of the 100 respondents, 88% named appropriate foods as being at high risk for food poisoning. Salmonella contamination was recognized as a problem in food by 99%, E. coli by 100%, but campylobacter by only 7%. Major foods which have been associated with salmonella were named correctly by 90% and with E. coli by 87%. Although raw or rare meats or fish were rarely eaten or ordered by respondents, hamburgers were frequently requested to be cooked to “medium” doneness. Many said they would thoroughly cook food contaminated with bacteria to make it safe to eat (56% for salmonella and 59% for E. coli) but 40% responded that the foods either couldn't be made safe to eat or that they didn't know of a way. Respondents in general could not identify specific groups of people especially at risk for foodborne illness. Educational efforts should focus on risk groups and ways that consumers can prevent foodborne illness.

Behavior of Escherichia coli O157:H7 during the Manufacture and Aging of Gouda and Stirred-Curd Cheddar Cheeses Manufactured from Raw Milk

2010 ◽  
Vol 73 (12) ◽  
pp. 2217-2224 ◽  
Author(s):  
DENNIS J. D'AMICO ◽  
MARC J. DRUART ◽  
CATHERINE W. DONNELLY
Keyword(s):  
Escherichia Coli ◽  
Population Level ◽  
Raw Milk ◽  
Escherichia Coli O157 ◽  
Milk Whey ◽  
Selective Enrichment ◽  
Point Counts ◽  
E Coli ◽  
Unpasteurized Milk ◽  
Low Levels

This study was conducted to examine the fate of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses made from raw milk. Cheeses were manufactured from unpasteurized milk experimentally contaminated with one of three strains of E. coli O157:H7 at an approximate population level of 20 CFU/ml. Samples of milk, whey, curd, and cheese were collected for enumeration of bacteria throughout the manufacturing and aging process. Overall, bacterial counts in both cheese types increased almost 10-fold from initial inoculation levels in milk to approximately 145 CFU/g found in cheeses on day 1. From this point, counts dropped significantly over 60 days to mean levels of 25 and 5 CFU/g in Cheddar and Gouda, respectively. Levels of E. coli O157:H7 fell and stayed below 5 CFU/g after an average of 94 and 108 days in Gouda and Cheddar, respectively, yet remained detectable after selective enrichment for more than 270 days in both cheese types. Changes in pathogen levels observed throughout manufacture and aging did not significantly differ by cheese type. In agreement with results of previous studies, our results suggest that the 60-day aging requirement alone is insufficient to completely eliminate levels of viable E. coli O157:H7 in Gouda or stirred-curd Cheddar cheese manufactured from raw milk contaminated with low levels of this pathogen.

scholarly journals First isolation of Escherichia coli O157:H7 from faecal and milk specimens from Anatolian water buffaloes (Bubalus bubalus) in Turkey

2008 ◽  
Vol 79 (4) ◽  
Author(s):  
E. Seker ◽  
H. Yardimci
Keyword(s):  
Escherichia Coli ◽  
Raw Milk ◽  
Escherichia Coli O157 ◽  
Water Buffaloes ◽  
E Coli ◽  
Milk Samples ◽  
Cultural Methods ◽  
Faecal Samples

Three hundred rectal faecal samples and 213 raw milk samples obtained from the tanks and containers were examined using standard cultural methods. Escherichia coli O157:H7 was isolated from 11 (3.7 %) of 300 faecal samples and 3 (1.4 %) of 213 raw milk samples. It was determined that 8 (73 %) of E. coli O157:H7 strains isolated from faecal samples originated from water buffaloes younger than 2 years of age and 3 (27 %) from 2-year-old and older water buffaloes. This is the 1st isolation of Escherichia coli O157:H7 from faecal and milk samples of water buffaloes in Turkey.

Association of Herd Management Factors with Colonization of Dairy Cattle by Shiga Toxin-Positive Escherichia coli O157

1998 ◽  
Vol 61 (7) ◽  
pp. 802-807 ◽  
Author(s):  
DONALD E. HERRIOTT ◽  
DALE D. HANCOCK ◽  
ERIC D. EBEL ◽  
LINDA V. CARPENTER ◽  
DANIEL H. RICE ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Dairy Cattle ◽  
Pacific Northwest ◽  
Shiga Toxin ◽  
Management Practices ◽  
Animal Husbandry ◽  
Dairy Herds ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Management Factors

Management factors in 36 Pacific Northwest dairy herds were evaluated for their association with the prevalence of Shiga toxin-positive Escherichia coli O157 (E. coli O157) in dairy cattle. The within-herd prevalence of E. coli O157 was estimated by bacteriological culture of fecal pat samples, collected monthly for 6 months (approximately 60 per visit), from heifer cattle. During the first visit to each farm, a management questionnaire was administered that covered a broad range of animal husbandry practices. On each subsequent visit, a brief questionnaire was administered to detect changes in management practices. A significantly higher prevalence of E. coli O157 was noted in herds that fed com silage to heifers compared to herds that did not feed com silage. More tentative associations of E. coli O157 prevalence were observed for weaning method, protein level of calf starter, feeding of ionophores in heifer rations, feeding of grain screens to heifers, and feeding of animal by-products to cows.

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