scholarly journals Evaluation of PMA‐qPCR methodology to detect and quantify viable Shiga toxin‐producing Escherichia coli in beef burgers

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
María de los Ángeles Rey ◽  
Mariana Cap ◽  
Leonardo Cristian Favre ◽  
Anabel Rodríguez Racca ◽  
María José Dus Santos ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Beef Burgers

Inactivation of Shiga Toxin–Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing

2020 ◽  
Vol 83 (5) ◽  
pp. 865-873
Author(s):  
ANNA C. S. PORTO-FETT ◽  
LAURA E. SHANE ◽  
BRADLEY A. SHOYER ◽  
MANUELA OSORIA ◽  
YANGJIN JUNG ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
High Pressure ◽  
Listeria Monocytogenes ◽  
Shiga Toxin ◽  
Ground Beef ◽  
High Pressure Processing ◽  
Empirical Observation ◽  
Beef Burger ◽  
Beef Burgers

ABSTRACT We evaluated high pressure processing to lower levels of Shiga toxin–producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multistrain cocktails of STEC and L. monocytogenes were separately inoculated (∼7.0 log CFU/g) into plant burgers or ground beef. Refrigerated (i.e., 4°C) or frozen (i.e., −20°C) samples (25 g each) were subsequently exposed to 350 MPa for up to 9 or 18 min or 600 MPa for up to 4.5 or 12 min. When refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of STEC were reduced by ca. 0.7 to 1.3 log CFU/g. However, when refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of L. monocytogenes remained relatively unchanged (ca. ≤0.3-log CFU/g decrease) in plant burger samples but were reduced by ca. 0.3 to 2.0 log CFU/g in ground beef. When refrigerated plant or beef burger samples were treated at 600 MPa for up to 4.5 min, levels of STEC and L. monocytogenes were reduced by ca. 0.7 to 4.1 and ca. 0.3 to 5.6 log CFU/g, respectively. Similarly, when frozen plant and beef burger samples were treated at 350 MPa up to 18 min, reductions of ca. 1.7 to 3.6 and ca. 0.6 to 3.6 log CFU/g in STEC and L. monocytogenes numbers, respectively, were observed. Exposure of frozen plant or beef burger samples to 600 MPa for up to 12 min resulted in reductions of ca. 2.4 to 4.4 and ca. 1.8 to 3.4 log CFU/g in levels of STEC and L. monocytogenes, respectively. Via empirical observation, pressurization did not adversely affect the color of plant burger samples, whereas appreciable changes in color were observed in pressurized ground beef. These data confirm that time and pressure levels already validated for control of STEC and L. monocytogenes in ground beef will likely be equally effective toward these same pathogens in plant burgers without causing untoward effects on product color. HIGHLIGHTS

Viability of Shiga Toxin–Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying

2020 ◽  
Vol 83 (3) ◽  
pp. 434-442 ◽  
Author(s):  
JOHN B. LUCHANSKY ◽  
BRADLEY A. SHOYER ◽  
YANGJIN JUNG ◽  
LAURA E. SHANE ◽  
MANUELA OSORIA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Cold Storage ◽  
Shiga Toxin ◽  
Ground Beef ◽  
Pan Frying ◽  
Beef Burgers

ABSTRACT The viability of Shiga toxin–producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes within plant- and beef-based burgers was monitored during storage and cooking. When inoculated (ca. 3.5 log CFU/g) into 15-g portions of plant- or beef-based burgers, levels of STEC and Salmonella decreased slightly (≤0.5-log decrease) in both types of burgers when stored at 4°C, but increased ca. 2.4 and 0.8 log CFU/g, respectively, in plant-based burgers but not beef-based burgers (≤1.2-log decrease), after 21 days at 10°C. For L. monocytogenes, levels increased by ca. 1.3 and 2.6 log CFU/g in plant burgers after 21 days at 4 and 10°C, respectively, whereas pathogen levels decreased slightly (≤0.9-log decrease) in beef burgers during storage at 4 and 10°C. Regarding cooking, burgers (ca. 114 g each) were inoculated with ca. 7.0 log CFU/g STEC, Salmonella, or L. monocytogenes and cooked in a sauté pan. Cooking plant- or beef-based burgers to 62.8°C (145°F), 68.3°C (155°F), or 73.9°C (165°F) delivered reductions ranging from ca. 4.7 to 6.8 log CFU/g for STEC, ca. 4.4 to 7.0 log CFU/g for L. monocytogenes, and ca. 3.5 to 6.7 log CFU/g for Salmonella. In summary, the observation that levels of all three pathogens increased by ca. 1.0 to ca. 2.5 log CFU/g in plant-based burgers when stored at an abusive temperature (10°C) highlights the importance of proper storage (4°C) to lessen risk. However, because all three pathogens responded similarly to heat in plant-based as in beef-based burgers, well-established cooking parameters required to eliminate STEC, Salmonella, or L. monocytogenes from ground beef should be as effective for controlling cells of these same pathogens in a burger made with plant-sourced protein. HIGHLIGHTS

Impact of Antibiotics on the Intestinal Microbiota and on the Treatment of Shiga-toxin-Producing Escherichia coli and Salmonella Infections

2014 ◽  
Vol 20 (28) ◽  
pp. 4535-4548 ◽  
Author(s):  
Jolanta Szych ◽  
Tomasz Wo.lkowicz ◽  
Roberto Ragione ◽  
Grzegorz Madajczak
Keyword(s):  
Escherichia Coli ◽  
Intestinal Microbiota ◽  
Shiga Toxin ◽  
Salmonella Infections

scholarly journals Association of Ct Values from Real-Time PCR with Culture in Microbiological Clearance Samples for Shiga Toxin-Producing Escherichia coli (STEC)

2020 ◽  
Vol 8 (11) ◽  
pp. 1801
Author(s):  
Michael Bording-Jorgensen ◽  
Brendon D. Parsons ◽  
Gillian A.M. Tarr ◽  
Binal Shah-Gandhi ◽  
Colin Lloyd ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Real Time ◽  
Shiga Toxin ◽  
Real Time Pcr ◽  
Gene Detection ◽  
Culture Positivity ◽  
Hands On ◽  
Culture Independent ◽  
Chromogenic Agar ◽  
Stool Samples

Shiga toxin-producing Escherichia coli (STEC) are associated with acute gastroenteritis worldwide, which induces a high economic burden on both healthcare and individuals. Culture-independent diagnostic tests (CIDT) in frontline microbiology laboratories have been implemented in Alberta since 2019. The objectives of this study were to determine the association between gene detection and culture positivity over time using STEC microbiological clearance samples and also to establish the frequency of specimen submission. Both stx genes’ amplification by real-time PCR was performed with DNA extracted from stool samples using the easyMAG system. Stools were inoculated onto chromogenic agar for culture. An association between gene detection and culture positivity was found to be independent of which stx gene was present. CIDT can provide rapid reporting with less hands-on time and technical expertise. However, culture is still important for surveillance and early cluster detection. In addition, stool submissions could be reduced from daily to every 3–5 days until a sample is negative by culture.

scholarly journals Effects of Plant Age and Root Damage on Internalization of Shiga Toxin-Producing Escherichia coli in Leafy Vegetables and Herbs

Horticulturae ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 68
Author(s):  
Yi-Ju Wang ◽  
Amanda J. Deering ◽  
Hye-Ji Kim
Keyword(s):  
Escherichia Coli ◽  
Plant Species ◽  
Shiga Toxin ◽  
Production Systems ◽  
Plant Age ◽  
Leafy Vegetables ◽  
Root Damage ◽  
Hygiene Practices ◽  
Hydroponic Systems ◽  
Stx1 Gene

Our previous study reported that fresh produce grown in aquaponic and hydroponic systems can pose potential food safety hazards due to an accidental introduction of contaminated fish and cross-contamination between the systems. In this study, we examined the effects of plant species and age on the likelihood and level of internalization of Shiga toxin-producing Escherichia coli (STEC) in aquaponic and hydroponic systems. Four plant species, basil (Ocimum basilicum L. cv. Genovese), cilantro (Coriandrum Sativum L.), lettuce (Lactuca sativa cv. Cherokee), and kale (Brassica oleracea var. sabellica), received root damage treatment as seedlings before transplanting or mature plants at three weeks after transplanting by cutting off 1-cm tips of one-third of the roots. Enrichments and selective media were used for the isolation, and presumptive positive colonies were confirmed by PCR for the presence of stx1 gene in plant tissues, recirculating water, and fish feces collected at four weeks after transplanting. In hydroponic systems, STEC was found neither in the solution nor in the roots and leaves of all four plant species, possibly through improved sanitation and hygiene practices. However, consistent with our previous findings, STEC was found in the water, on the plant roots, and in the fish feces in aquaponic systems, even after thorough sanitation prior to the study. Regardless of plant age, STEC was internalized in the roots of all plant species when the roots were damaged, but there was no difference in the degree of internalization with STEC among plant species. STEC was present in the leaves only when seedlings received root damage treatment and were grown to maturity, indicating that root damage allows STEC to internalize in the roots within a week, but a longer period is required for STEC to internalize into the leaves. We concluded that root damage on seedlings can cause the internalization of E. coli O157:H7 in the edible parts of leafy vegetables and herbs in soilless production systems.

scholarly journals Epigenetic Regulation of Gene Expression in Shiga Toxin-Producing Escherichia coli: Transcriptomic Data

Data in Brief ◽  
2021 ◽  
pp. 107065
Author(s):  
Michelle Qiu Carter ◽  
Bin Hu ◽  
Patrick S G Chain
Keyword(s):  
Gene Expression ◽  
Escherichia Coli ◽  
Epigenetic Regulation ◽  
Shiga Toxin ◽  
Regulation Of Gene Expression ◽  
Transcriptomic Data

scholarly journals Comparison of Common Enrichment Broths Used in Diagnostic Laboratories for Shiga Toxin—Producing Escherichia coli

2021 ◽  
Vol 9 (3) ◽  
pp. 503
Author(s):  
Michael Bording-Jorgensen ◽  
Hannah Tyrrell ◽  
Colin Lloyd ◽  
Linda Chui
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Real Time Pcr ◽  
Acute Gastroenteritis ◽  
Diagnostic Testing ◽  
First Line ◽  
Gram Negative ◽  
Culture Independent ◽  
Surveillance Programs ◽  
Selection Of

Acute gastroenteritis caused by Shiga toxin-producing Escherichia coli (STEC) affects more than 4 million individuals in Canada. Diagnostic laboratories are shifting towards culture-independent diagnostic testing; however, recovery of STEC remains an important aspect of surveillance programs. The objective of this study was to compare common broth media used for the enrichment of STEC. Clinical isolates including O157:H7 as well as non-O157 serotypes were cultured in tryptic soy (TSB), MacConkey (Mac), and Gram-negative (GN) broths and growth was compared using culture on sheep’s blood agar and real-time PCR (qPCR). In addition, a selection of the same isolates was spiked into negative stool and enriched in the same three broths, which were then evaluated using culture on CHROMagarTM STEC agar and qPCR. TSB was found to provide the optimal enrichment for growth of isolates with and without stool. The results from this study suggest that diagnostic laboratories may benefit from enriching STEC samples in TSB as a first line enrichment instead of GN or Mac.

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