Optical maps distinguish individual strains of Escherichia coli O157 : H7

Microbiology ◽  
2007 ◽  
Vol 153 (6) ◽  
pp. 1720-1733 ◽  
Author(s):  
Michael L. Kotewicz ◽  
Scott A. Jackson ◽  
J. Eugene. LeClerc ◽  
Thomas A. Cebula
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Optical Maps

Bedeutung von Escherichia coli O157 beim Schlachtschaf in der Schweiz

2006 ◽  
Vol 148 (6) ◽  
pp. 289-295 ◽  
Author(s):  
C. Zweifel ◽  
M. Kaufmann ◽  
J. Blanco ◽  
R. Stephan
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157

Molecular profiling and antimicrobial susceptibility of Escherichia coli O157:H7 isolated in Bulgaria

2020 ◽  
Vol 23 (3) ◽  
pp. 310-318
Author(s):  
K. Koev ◽  
T. Stoyanchev ◽  
G. Zhelev ◽  
P. Marutsov ◽  
K. Gospodinova ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Acid Sensitivity ◽  
Lower Extent ◽  
Phenotype Analysis ◽  
Anal Swab ◽  
Amoxicillin Clavulanic Acid ◽  
Primary Identification ◽  
Stx1 Gene ◽  
Cattle Farms

The purpose of this study was to detect the presence of shiga-toxin producing Escherichia coli (STEC) in faeces of healthy dairy cattle and to determine the sensitivity of isolates to several anti­microbial drugs. A total of 1,104 anal swab samples originating from 28 cattle farms were examined. After the primary identification, 30 strains were found to belong to serogroup О157. By means of conventional multiplex PCR, isolates were screened for presence of resistance genes stx1, stx2 and eaeА. Twenty-nine strains possesses amplicons with a size corresponding to genes stx2 and eaeA, one had amplicons also for the stx1 gene and one lacked amplicons of all three genes. Twenty-eight strains demonstrated amplicons equivalent to gene H7. The results from phenotype analysis of resistance showed preserved sensitivity to ceftriaxone, ceftazidime, cefotaxime, cephalothin, streptomycin, gentamicin, tetracycline, enrofloxacin and combinations sulfamethoxazole/trimethoprim and amoxicillin/clavulanic acid. Sensitivity to ampicillin was relatively preserved, although at a lower extent.

Crystal Structure of Murein-Tripeptide Amidase MpaA from Escherichia coli O157 at 2.6 Å Resolution

2017 ◽  
Vol 24 (2) ◽  
pp. 181-187 ◽  
Author(s):  
Yinliang Ma ◽  
Guohui Bai ◽  
Yaqi Cui ◽  
Jing Zhao ◽  
Zenglin Yuan ◽  
...  
Keyword(s):  
Crystal Structure ◽  
Escherichia Coli ◽  
Escherichia Coli O157

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

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