scholarly journals Characterization and Antimicrobial-Resistance Profile of Escherichia coli O157 and O157: H7 Isolated from Modified Atmosphere Packaged Meat Samples

2017 ◽  
Vol 5 (10) ◽  
pp. 1142
Author(s):  
Özgür Çadırcı ◽  
Ali Gücükoğlu ◽  
Göknur Terzi Güzel ◽  
Tolga Uyanık ◽  
Abdulaziz Abdulahi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Ground Beef ◽  
Inhibitory Effect ◽  
Modified Atmosphere ◽  
O157 Strain ◽  
E Coli ◽  
O157 Isolate ◽  
Meat Samples

Shiga-like toxin producing Escherichia coli is still an important public issue which causes extremely dangerous health problems. This study was planned in order to examine the inhibitory effect of Modified Atmosphere Packaging application on E. coli O157 and O157: H7. The purposes of the present study were to detect E. coli O157 and O157: H7 strains from ground and cubed beef. A total of 100 MAP cattle meat products (50 minced meat, 50 meat cubes) were collected from the markets and butchers in Samsun province between May and October 2013. According to results, 1(1/50-2%) E. coli O157 and 1(1/50-2%) E. coli O157: H7 strains isolated from 50 ground beef samples, while 1 (1/50-2%) E. coli O157 strain was identified from 50 cubed beef samples. It was determined that E. coli O157 isolate obtained from the MAP ground beef carried stx1, stx2 genes; E. coli O157: H7 isolate carried stx1, stx2, eaeA and hylA genes while E. coli O157 isolate obtained from the MAP cubed meat only carried the stx2 gene. In antibiogram test, both E. coli O157 isolates were resistant to streptomycin and one E. coli O157: H7 isolate was resistant to streptomycin, cephalothin and tetracycline. As a consequence; in order to protect public health, products should be kept in proper hygienic and technical conditions during sale and storage and use of uncontrolled antibiotics should be avoided.

Effect of Selected Plant Essential Oils or Their Constituents and Modified Atmosphere Packaging on the Radiosensitivity of Escherichia coli O157:H7 and Salmonella Typhi in Ground Beef

2008 ◽  
Vol 71 (3) ◽  
pp. 516-521 ◽  
Author(s):  
M. TURGIS ◽  
J. BORSA ◽  
M. MILLETTE ◽  
S. SALMIERI ◽  
M. LACROIX
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
Radiation Sensitivity ◽  
Salmonella Typhi ◽  
Modified Atmosphere ◽  
Plant Essential Oils ◽  
E Coli

Twenty-six different essential oils were tested for their efficiency to increase the relative radiosensitivity of Escherichia coli and Salmonella Typhi in medium-fat ground beef (23% fat). Ground beef was inoculated with E. coli O157:H7 or Salmonella (106 CFU/g), and each essential oil or one of their main constituents was added separately at a concentration of 0.5% (wt/wt). Meat samples (10 g) were packed under air or under modified atmosphere and irradiated at doses from 0 to 1 kGy for the determination of the D10-value of E. coli O157:H7, and from 0 to 1.75 kGy for the determination of the D10-value of Salmonella Typhi. Depending on the compound tested, the relative radiation sensitivity increased from 1 to 3.57 for E. coli O157:H7 and from 1 to 3.26 for Salmonella Typhi. Addition of essential oils or their constituents before irradiation also reduced the irradiation dose needed to eliminate both pathogens. In the presence of Chinese cinnamon or Spanish oregano essential oils, the minimum doses required to eliminate the bacteria were reduced from 1.2 to 0.35 and from 1.4 to 0.5 for E. coli O157:H7 and Salmonella Typhi, respectively. Cinnamon, oregano, and mustard essential oils were the most effective radiosensitizers.

Combined Effect of Carvacrol and Packaging Conditions on Radiosensitivity of Escherichia coli and Salmonella Typhi in Ground Beef

2005 ◽  
Vol 68 (12) ◽  
pp. 2567-2570 ◽  
Author(s):  
F. CHIASSON ◽  
J. BORSA ◽  
M. LACROIX
Keyword(s):  
Escherichia Coli ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
Salmonella Typhi ◽  
Combined Effect ◽  
Modified Atmosphere ◽  
Tetrasodium Pyrophosphate ◽  
E Coli

This study was undertaken to evaluate the effect of 1.0% carvacrol and 0.1% tetrasodium pyrophosphate on the radiation D10 of Escherichia coli and Salmonella Typhi added to ground beef at a concentration of 105 CFU/g. The ground beef was then packaged under four different atmosphere conditions: air (78.1% N2, 20.9% O2, 0.036% CO2), 100% CO2, modified atmosphere (60% O2, 30% CO2, 10% N2) and vacuum. Samples were irradiated at doses of 0.1 to 0.6 kGy for E. coli and 0.5 to 2.0 kGy for Salmonella Typhi. Radiation D10-values of 0.126 and 0.526 kGy were observed for E. coli and Salmonella Typhi, respectively, when meat was packed under air. When meat was packed under modified atmosphere conditions, the radiation D10-values for E. coli and Salmonella Typhi were 0.086 and 0.221 kGy, respectively. The addition of carvacrol and tetrasodium pyrophosphate and the use of modified atmosphere packaging reduced the radiation D10-value from 0.126 to 0.046 kGy for E. coli and from 0.526 to 0.053 kGy for Salmonella Typhi. Under vacuum and 100% CO2 conditions, the radiation D10 reduction was not as great as that for the modified atmosphere regardless of the presence or absence of carvacrol and tetrasodium pyrophosphate.

Effects of Vacuum or Modified Atmosphere Packaging in Combination with Irradiation for Control of Escherichia coli O157:H7 in Ground Beef Patties

2011 ◽  
Vol 74 (12) ◽  
pp. 2018-2023 ◽  
Author(s):  
LI L. KUDRA ◽  
JOSEPH G. SEBRANEK ◽  
JAMES S. DICKSON ◽  
AUBREY F. MENDONCA ◽  
ELAINE M. LARSON ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Escherichia Coli O157 ◽  
Refrigerated Storage ◽  
High Co2 ◽  
E Coli ◽  
Beef Patties

The efficacy of controlling Escherichia coli O157:H7 in ground beef patties by combining irradiation with vacuum packaging or modified atmosphere packaging (MAP) was investigated. Fresh ground beef patties were inoculated with a five-strain cocktail of E. coli O157:H7 at 5 log CFU/g. Single patties, packaged with vacuum or high-CO2 MAP (99.6% CO2 plus 0.4% CO), were irradiated at 0 (control), 0.5, 1.0, or 1.5 kGy. The D10-value for this pathogen was 0.47 ± 0.02 kGy in vacuum and 0.50 ± 0.02 kGy in MAP packaging. Irradiation with 1.5 kGy reduced E. coli O157:H7 by 3.0 to 3.3 log, while 0.5 and 1.0 kGy achieved reductions of 0.7 to 1.0, and 2.0 to 2.2 log, respectively. After irradiation, the numbers of survivors of this pathogen on beef patties in refrigerated storage (4°C) did not change significantly for 6 weeks. Temperature abuse (at 25°C) resulted in growth in vacuum-packaged patties treated with 0.5 and 1.5 kGy, but no growth in MAP packages. This study demonstrated that combining irradiation with MAP was similar in effectiveness to irradiation with vacuum packaging for control of E. coli O157:H7 in ground beef patties during refrigerated storage. However, high-CO2 MAP appeared to be more effective after temperature abuse.

Search for LT-II and STb DNA Sequences Among Escherichia coli Isolated from Bovine Meat Products by Colony Hybridization

1994 ◽  
Vol 57 (8) ◽  
pp. 734-736 ◽  
Author(s):  
ALOYSIO M. F. CERQUEIRA ◽  
ANITA TIBANA ◽  
TANIA A. T. GOMES ◽  
BEATRIZ E. C. GUTH
Keyword(s):  
Escherichia Coli ◽  
Dna Sequences ◽  
Meat Products ◽  
Ground Beef ◽  
Adrenal Cell ◽  
Colony Hybridization ◽  
E Coli ◽  
Gene Probes ◽  
Two Samples ◽  
Meat Samples

A total of 1,066 Escherichia coli colonies isolated from 105 raw bovine meat samples purchased at supermarkets in Rio de Janeiro were submitted to hybridization assays with gene probes for LT-II and STb enterotoxins. Five colonies comprising four different E. coli strains isolated from four pieces of beef, two samples of ground beef (5.7%) and two hamburger patties (5.7%) hybridized with the LT-II probe, while no hybridization occurred with the STb probe. Expression of LT-II enterotoxin using the Y1 adrenal cell assay was verified in two of four E. coli strains. A serotype diversity existed among LT-II E. coli strains.

Occurrence and Characterization of Escherichia coli O157 and Other Serotypes in Raw Meat Products in Morocco

2008 ◽  
Vol 71 (10) ◽  
pp. 2082-2086 ◽  
Author(s):  
LUCIANO BENEDUCE ◽  
GIUSEPPE SPANO ◽  
ARI Q. NABI ◽  
FRANCESCO LAMACCHIA ◽  
SALVATORE MASSA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Susceptibility Testing ◽  
Meat Products ◽  
Molecular Techniques ◽  
Escherichia Coli O157 ◽  
Raw Meat ◽  
E Coli ◽  
Meat Samples ◽  
The City

In this study, 100 raw meat samples were collected from 15 local Moroccan butcheries in five different areas of the city of Rabat during a period of 4 months. Overall, 7 of 15 butcheries from three areas of the city yielded strains of Escherichia coli O157. Single isolates from 9 (9%) of 100 raw meat samples were biochemically and serologically confirmed as E. coli O157. Using molecular techniques, two strains were positive for the Shiga toxin, with two additional strains containing an attaching-effacing gene. All potentially virulent serotypes isolated from these meat samples showed distinct pulsed-field gel electrophoresis profiles. Based on antibiotic susceptibility testing, more than 70% of the isolates were resistant to ampicillin and clavulanic acid–amoxicillin. Moreover, one strain was resistant to more than three antibiotics. Our study represents the first survey of E. coli O157 and related serotypes in raw meat products in Morocco.

scholarly journals Detex for Detection of Escherichia coli O157 in Raw Ground Beef and Raw Ground Poultry

2001 ◽  
Vol 84 (3) ◽  
pp. 752-760 ◽  
Author(s):  
Yvette M Henry ◽  
Nandini Natrajan ◽  
Wendy F Lauer
Keyword(s):  
Escherichia Coli ◽  
False Positive Rate ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
Department Of Agriculture ◽  
E Coli ◽  
Metal Plating ◽  
Positive Rate ◽  
Meat Samples ◽  
Inspection Service

Abstract A method for detection of Escherichia coli O157 in beef and poultry is presented. The method is antibody-based and uses a patented antibody-specific metal-plating procedure for the detection of E. coli O157 in enriched meat samples. Both raw ground beef and raw ground poultry were tested as matrixes for the organism. The sensitivity and specificity of the assay were 98 and 90%, respectively. The accuracy of the assay was 96%. Overall, the method agreement between the E. coli O157 Detex assay and the U.S. Department of Agriculture/Food Safety Inspection Service method was 96%. Sample temperature upon loading of the apparatus was critical to the observed false-positive rate of the system.

Effect of Modified Atmosphere Packaging on the Persistence and Expression of Virulence Factors of Escherichia coli O157:H7 on Shredded Iceberg Lettuce†

2011 ◽  
Vol 74 (5) ◽  
pp. 718-726 ◽  
Author(s):  
MANAN SHARMA ◽  
SUDESNA LAKSHMAN ◽  
SEAN FERGUSON ◽  
DAVID T. INGRAM ◽  
YAGUANG LUO ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Virulence Factors ◽  
Modified Atmosphere Packaging ◽  
Ambient Air ◽  
Modified Atmosphere ◽  
Escherichia Coli O157 ◽  
Atmospheric Conditions ◽  
E Coli ◽  
Leafy Greens ◽  
Fresh Cut

Fresh-cut leafy greens contaminated with Escherichia coli O157:H7 have caused foodborne outbreaks. Packaging conditions, coupled with abusive storage temperatures of contaminated lettuce, were evaluated for their effect on the potential virulence of E. coli O157:H7. Shredded lettuce was inoculated with 5.58 and 3.98 log CFU E. coli O157:H7 per g and stored at 4 and 15°C, respectively, for up to 10 days. Lettuce was packaged under treatment A (modified atmosphere packaging conditions used for commercial fresh-cut produce, in gas-permeable film with N2), treatment B (near–ambient air atmospheric conditions in a gas-permeable film with microperforations), and treatment C (high-CO2 and low-O2 conditions in a gas-impermeable film). E. coli O157:H7 populations from each treatment were determined by enumeration of numbers on MacConkey agar containing nalidixic acid. RNA was extracted from packaged lettuce for analysis of expression of virulence factor genes stx2, eae, ehxA, iha, and rfbE. E. coli O157:H7 populations on lettuce at 4°C under all treatments decreased, but most considerably so under treatment B over 10 days. At 15°C, E. coli O157:H7 populations increased by at least 2.76 log CFU/g under all treatments. At 15°C, expression of eae and iha was significantly greater under treatment B than it was under treatments A and C on day 3. Similarly, treatment B promoted significantly higher expression of stx2, eae, ehxA, and rfbE genes on day 10, compared with treatments A and C at 15°C. Results indicate that storage under near–ambient air atmospheric conditions can promote higher expression levels of O157 virulence factors on lettuce, and could affect the severity of E. coli O157:H7 infections associated with leafy greens.

scholarly journals Prevalence and Loads of Fecal Pollution Indicators and the Antibiotic Resistance Phenotypes of Escherichia coli in Raw Minced Beef in Lebanon

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1543 ◽  
Author(s):  
Issmat I. Kassem ◽  
Nivin A Nasser ◽  
Joanna Salibi
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Resistance ◽  
Food Safety ◽  
Food Systems ◽  
Meat Products ◽  
Fecal Coliforms ◽  
E Coli ◽  
Beef Meat ◽  
Minced Beef ◽  
Meat Samples

Meat is an important source of high biological value proteins as well as many vitamins and minerals. In Lebanon, beef meats, including raw minced beef, are among the most consumed of the meat products. However, minced beef meat can also be an important source of foodborne illnesses. This is of a major concern, because food safety in Lebanon suffers from well-documented challenges. Consequently, the prevalence and loads of fecal coliforms and Escherichia coli were quantified to assess the microbiological acceptability of minced beef meat in Lebanon. Additionally, antibiotic resistance phenotypes of the E. coli were determined in response to concerns about the emergence of resistance in food matrices in Lebanon. A total of 50 meat samples and 120 E. coli isolates were analyzed. Results showed that 98% and 76% of meat samples harbored fecal coliforms and E. coli above the microbial acceptance level, respectively. All E. coli were resistant to at least one antibiotic, while 35% of the isolates were multidrug-resistant (MDR). The results suggest that Lebanon needs to (1) update food safety systems to track and reduce the levels of potential contamination in important foods and (2) implement programs to control the proliferation of antimicrobial resistance in food systems.

Effect of Acid Resistance of Escherichia coli O157:H7 on Efficacy of Buffered Lactic Acid To Decontaminate Chilled Beef Tissue and Effect of Modified Atmosphere Packaging on Survival of Escherichia coli O157:H7 on Red Meat

2001 ◽  
Vol 64 (11) ◽  
pp. 1661-1666 ◽  
Author(s):  
M. UYTTENDAELE ◽  
E. JOZWIK ◽  
A. TUTENEL ◽  
L. DE ZUTTER ◽  
J. URADZINSKI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Modified Atmosphere Packaging ◽  
Acid Resistance ◽  
Red Meat ◽  
Modified Atmosphere ◽  
Escherichia Coli O157 ◽  
The Public ◽  
E Coli ◽  
Retail Cuts

The present study examined the effect of pH-independent acid resistance of Escherichia coli O157:H7 on efficacy of buffered lactic acid to decontaminate chilled beef tissue. A varied level of acid resistance was observed among the 14 strains tested. Eight strains were categorized as acid resistant, four strains as acid sensitive, and two strains demonstrated acid-inducible acid resistance. The survival of an acid-resistant (II/45/4) and acid-sensitive (IX/8/16) E. coli O157:H7 strain on chilled beef tissue treated with 1 and 2% buffered lactic acid, sterile water, or no treatment (control) was followed. A gradual reduction of E. coli O157:H7 was noticed during the 10 days of storage at 4°C for each of the treatments. Decontamination with 1 and 2% buffered lactic acid did not appreciably affect the pathogen. Differences in the pH-independent acid resistance of the strains had no effect on the efficacy of decontamination. The effect of modified atmosphere packaging (MAP) on survival of E. coli O157:H7 in red meat was also studied. MAP (40% CO2/60% N2) or vacuum did not significantly influence survival of E. coli O157:H7 on inoculated sliced beef (retail cuts) meat compared to packing in air. The relative small outgrowth of lactic acid bacteria during storage under vacuum for 28 days did not affect survival of E. coli O157:H7. Neither lactic acid decontamination nor vacuum or MAP packaging could enhance reduction of E. coli O157:H7 on beef, thus underlining the need for preventive measures to control the public health risk of E. coli O157:H7.

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