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.

How Does Escherichia coli O157:H7 Testing in Meat Compare with What We Are Seeing Clinically?

2000 ◽  
Vol 63 (6) ◽  
pp. 819-821 ◽  
Author(s):  
DAVID W. K. ACHESON
Keyword(s):  
United States ◽  
Escherichia Coli ◽  
Shiga Toxin ◽  
Food Supply ◽  
The United States ◽  
Escherichia Coli O157 ◽  
Current Policy ◽  
E Coli ◽  
Different Types ◽  
Uremic Syndrome

Escherichia coli O157:H7 is but one of a group of Shiga toxin-producing E. coli (STEC) that cause both intestinal disease such as bloody and nonbloody diarrhea and serious complications like hemolytic uremic syndrome (HUS). While E. coli O157: H7 is the most renowned STEC, over 200 different types of STEC have been documented in meat and animals, at least 60 of which have been linked with human disease. A number of studies have suggested that non-O157 STEC are associated with clinical disease, and non-O157 STEC are present in the food supply. Non-O157 STEC, such as O111 have caused large outbreaks and HUS in the United States and other countries. The current policy in the United States is to examine ground beef for O157:H7 only, but restricting the focus to O157 will miss other important human STEC pathogens.

Testing of Bob Calf Fecal Swabs for the Presence of Escherichia coli O157:H7

1994 ◽  
Vol 57 (1) ◽  
pp. 70-72 ◽  
Author(s):  
DAVID R. MARTIN ◽  
PAUL M. UHLER ◽  
ANITA J. G. OKREND ◽  
JOSEPH Y. CHIU
Keyword(s):  
Escherichia Coli ◽  
The Other ◽  
Escherichia Coli O157 ◽  
Enrichment Method ◽  
Direct Smear ◽  
E Coli ◽  
Test Kit ◽  
Rectal Swabs

Rectal swabs were collected from 304 Bob calves (calves under 10 d old) brought to slaughter in the States of Washington (77 swabs), California (127 swabs), and Wisconsin (100 swabs). The swab samples were tested for the presence of Escherichia coli O157:H7 by the use of a direct smear method, enrichment method, and the use of the Petrifilm™ Test Kit-HEC-for hemorrhagic E. coli O157:H7 (3M Company, St. Paul, MN). The organism was not isolated from any of the samples by any method, though the 3M test kit did give 21 positive signals. Of these positive signals, three were shown to be caused by sorbitol-positive, O157-positive, H7-negative E. coli. The cause of the other 18 signals was not determined.

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.

Effect of Rumen Protozoa on Escherichia coli O157:H7 in the Rumen and Feces of Specifically Faunated Sheep

2010 ◽  
Vol 73 (12) ◽  
pp. 2197-2202 ◽  
Author(s):  
K. STANFORD ◽  
S. J. BACH ◽  
T. P. STEPHENS ◽  
T. A. McALLISTER
Keyword(s):  
Escherichia Coli ◽  
Mixed Population ◽  
The Other ◽  
Escherichia Coli O157 ◽  
Fecal Shedding ◽  
Predator Prey ◽  
Treatment Groups ◽  
E Coli ◽  
Rumen Protozoa ◽  
Barley Silage

The effects of rumen protozoal populations on ruminal populations and fecal shedding of Escherichia coli O157:H7 were evaluated by using specifically faunated sheep. Nine fauna-free sheep (three animals per treatment) were inoculated with Dasytricha spp. (DAS sheep); with mixed population A (PopA) comprising Entodinium spp., Isotricha spp., Diplodinium spp., and Polyplastron spp.; or with mixed population B (PopB) comprising Entodinium spp., Isotricha spp., Dasytricha spp., and Epidinium spp.; six sheep were maintained fauna-free (FF sheep) to serve as controls. Sheep were fed barley silage–based diets, and treatment groups were housed in isolated rooms. Sheep were inoculated orally with 1010 CFU of a four-strain mixture of nalidixic acid–resistant E. coli O157:H7. Samples of ruminal fluid and feces were collected over 77 days. Polyplastron spp. were detected in only one sheep in PopA, and Dasytricha spp. were detected only once within the PopB cohort. Sheep in the DAS group were 2.03 times more likely (P < 0.001) to shed E. coli O157:H7 than were those in the other three treatments, whereas the PopB sheep were less likely (0.65; P < 0.05) to shed this bacterium. The likelihood of harboring ruminal E. coli O157:H7 also tended (P = 0.06) to be higher in DAS and was lower (P < 0.01) in FF than in other cohorts. Possibly, Dasytricha spp. had a hosting effect, and Epidinium spp. had a predatory relationship, with E. coli O157:H7. Additional study into predator-prey and hosting relationships among rumen protozoa and E. coli O157:H7 is warranted.

Specificity Analysis of a Novel Phage-Derived Ligand in an Enzyme-Linked Fluorescent Assay for the Detection of Escherichia coli O157:H7

2009 ◽  
Vol 72 (5) ◽  
pp. 1078-1081 ◽  
Author(s):  
CHRISTINE ROZAND ◽  
PETER C. H. FENG
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Cross Reactivity ◽  
The Other ◽  
Antibody Detection ◽  
Escherichia Coli O157 ◽  
Citrobacter Freundii ◽  
Fluorescent Assay ◽  
E Coli ◽  
Rough Strain

An assay using a phage-derived ligand to capture Escherichia coli O157:H7 prior to antibody detection was evaluated for assay specificity. Analysis of 200 strains showed that the assay was highly specific for the O157 serogroup. It detected all the O157:H7 strains including Shiga toxin–producing O157 nonmotile strains as well as O157 non-H7 strains. In addition, the assay detected various O157:H7 phenotypic variants that are not easily detected by routine analytical methods, as well as a rough strain that did not express O157 antigen and therefore is undetectable serologically. The phage ligand assay showed no cross-reactivity to the other E. coli serotypes. Isolates of Salmonella group N and a few Citrobacter freundii strains that cross-reacted with anti-O157 sera also showed cross-reactivity with the phage ligand. However, other strains that cross-reacted serologically with anti-O157 sera were correctly identified as negative with the phage ligand assay, including several strains of E. coli that nonspecifically autoagglutinate latex reagents.

scholarly journals Modification of Sorbitol MacConkey Medium Containing Cefixime and Tellurite for Isolation of Escherichia coli O157:H7 from Radish Sprouts

2000 ◽  
Vol 66 (7) ◽  
pp. 3117-3118 ◽  
Author(s):  
Tomohiko Fujisawa ◽  
Shin Sata ◽  
Katsuhiro Aikawa ◽  
Takanori Takahashi ◽  
Shiro Yamai ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
The Other ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Other Hand ◽  
Radish Sprouts

ABSTRACT A modified version of sorbitol MacConkey medium containing cefixime and tellurite (CT-SMAC medium) was produced by adding salicin and 4-methylumbelliferyl-β-d-galactopyranoside to CT-SMAC medium; this medium was designated CT-SSMAC medium and was used to isolate Escherichia coli O157:H7 from radish sprouts. Of 101 non-E. coli bacteria isolated from radish sprouts that produced colorless colonies similar to colonies of E. coliO157:H7 grown on CT-SMAC medium, 92 (91%) formed colonies that were red to pink or were β-galactosidase negative and colorless on CT-SSMAC medium. On the other hand, colonies of E. coliO157:H7 strains were colorless and β-galactosidase positive on CT-SSMAC medium. Our results suggest that CT-SSMAC medium is more selective than CT-SMAC medium for isolating E. coliO157:H7.

Studies on the Growth of Escherichia coli O157:H7 Strains at 45.5°C

2000 ◽  
Vol 63 (9) ◽  
pp. 1173-1178 ◽  
Author(s):  
JASON FERENC ◽  
JASON OLIVER ◽  
RUTH WITKOWSKI ◽  
LYNNE McLANDSBOROUGH ◽  
ROBERT E. LEVIN
Keyword(s):  
Escherichia Coli ◽  
Cell Density ◽  
Bile Salts ◽  
Present Report ◽  
Initial Density ◽  
Sensitive Strain ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Gas Formation ◽  
A Cell

The objectives of the present report were to examine the ability of 18 strains of Escherichia coli O157:H7 to grow in EC broth at 42.4, 43.5, 44.5, and 45.5°C, and to document the incidence of phenotypic variants present in low numbers that are capable of growth at 45.5°C in EC broth. Among the 18 strains of E. coli O157:H7 studied, only 3 were capable of producing turbid growth with gas formation in EC broth at 45.5°C with 1 × 102 initial CFU/ml. Higher initial densities of CFU resulted in turbid growth and gas formation in EC broth at 45.5°C with all strains. The presence of bile salts #3 in EC broth was found to be inhibitory at 45.5° C. All 18 strains were found to be capable of growth at 45.5°C in nonselective media. The ability of at least one sensitive strain to grow in EC broth at 45.5°C was found to be dependent on the initial number of CFU/ml. Prior growth of cells of a sensitive strain in EC broth at 45.5°C from a cell density of 2.0 × 107 to 8.0 × 107 CFU/ml followed by removal of cells and reinoculation at a cell density of 2.0 × 106 CFU/ml resulted in growth at 45.5°C that did not occur without such conditioning of the inhibitory medium. These results indicate that the ability of most strains of E. coli O157:H7 to grow in EC broth at 45.5°C is dependent on the initial density of CFU and that at low densities of CFU the ability to initiate growth is dependent on either low numbers of phenotypic variants tolerant to the presence of bile salts #3 in EC broth at 45.5°C or to conditioning of the medium with prior elevated numbers of cells.

scholarly journals Occurrence of shigatoxinogenic Escherichia coli O157 in Norwegian cattle herds

1998 ◽  
Vol 120 (1) ◽  
pp. 21-28 ◽  
Author(s):  
L. VOLD ◽  
B. KLUNGSETH JOHANSEN ◽  
H. KRUSE ◽  
E. SKJERVE ◽  
Y. WASTESON
Keyword(s):  
Escherichia Coli ◽  
Vero Cell ◽  
Immunomagnetic Separation ◽  
The Other ◽  
Virulence Plasmid ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Faecal Samples ◽  
Cattle Herds ◽  
Encoding Genes

To investigate if there is a reservoir of Escherichia coli O157 in Norwegian cattle, faecal samples from 197 cattle herds were screened for E. coli O157 by the use of immunomagnetic separation (IMS) and PCR during the 1995 grazing season. Six E. coli O157[ratio ]H-isolates were detected in two herds, one isolate in one and five in the other. The isolates carried the stx1, stx2, and eae genes, and a 90 MDa virulence plasmid. They were toxinogenic in a Vero cell assay. From 57 other herds, 137 faecal samples were positive for stx1 and/or stx2 genes detected by PCR run directly on IMS-isolated material. Among these samples, stx2 were the most widely distributed toxin encoding genes. No difference was found among milking cows and heifers in the rate of stx1 and/or stx2 in positive samples.

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.

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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