scholarly journals Contamination of the local produced broilers carcasses with Escherichia coli O157:H7 and its effect in public health in Diyala province

2018 ◽  
Vol 41 (2) ◽  
pp. 113-117
Author(s):  
Rafid S.A. Al-Zubaidy
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Winter Season ◽  
Microbial Load ◽  
Microbial Count ◽  
Escherichia Coli O157 ◽  
Mean Values ◽  
The Mean

     The study was conducted to indicate the contamination of the local produced broilers carcasses by Escherichia coli O157:H7, and its effects on public health. Sixty samples of local produced Broilers were collected randomly from five different areas in Baquba center of Diyala governorate, (Iraq). Thirty samples to each were collected in summer, from the beginning of July to end of August, and in winter season from the beginning of December to end of January to investigate their microbial load. All summer samples had significantly (P<0.05) higher microbial count of Coli-form Bacteria, Escherichia coli and E.coli O157:H7 than winter samples, but there were no significant differences in the mean values of Escherichia coli count CFU/g, and E.coli O157:H7 count between summer and winter seasons. The conclusion of study showed that the contamination of local produced broilers by these bacteria was higher through summer as compared to winter season; the reason is because of temperature in summer which leads to growth and Proliferation of these bacteria and misuse of preparation and production of meat acts to increase the microbial load in these products.

Effect of Sampling Plans on the Risk of Escherichia coli O157 Illness

2015 ◽  
Vol 78 (7) ◽  
pp. 1370-1374
Author(s):  
ANDREAS KIERMEIER ◽  
JOHN SUMNER ◽  
IAN JENSON
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Sample Size ◽  
Health Effect ◽  
The United States ◽  
Escherichia Coli O157 ◽  
Sampling Protocol ◽  
Sampling Plans ◽  
E Coli ◽  
Sample Amount

Australia exports about 150,000 to 200,000 tons of manufacturing beef to the United States annually. Each lot is tested for Escherichia coli O157 using the N-60 sampling protocol, where 60 small pieces of surface meat from each lot of production are tested. A risk assessment of E. coli O157 illness from the consumption of hamburgers made from Australian manufacturing meat formed the basis to evaluate the effect of sample size and amount on the number of illnesses predicted. The sampling plans evaluated included no sampling (resulting in an estimated 55.2 illnesses per annum), the current N-60 plan (50.2 illnesses), N-90 (49.6 illnesses), N-120 (48.4 illnesses), and a more stringent N-60 sampling plan taking five 25-g samples from each of 12 cartons (47.4 illnesses per annum). While sampling may detect some highly contaminated lots, it does not guarantee that all such lots are removed from commerce. It is concluded that increasing the sample size or sample amount from the current N-60 plan would have a very small public health effect.

Rapid and Sensitive Detection of Escherichia coli O157:H7 in Milk and Ground Beef Using Magnetic Bead–Based Immunoassay Coupled with Tyramide Signal Amplification

2014 ◽  
Vol 77 (1) ◽  
pp. 100-105 ◽  
Author(s):  
MUHSIN AYDIN ◽  
GENE P. D. HERZIG ◽  
KWANG CHEOL JEONG ◽  
SAMANTHA DUNIGAN ◽  
PARTH SHAH ◽  
...  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Signal Amplification ◽  
Magnetic Bead ◽  
Escherichia Coli O157 ◽  
Tyramide Signal Amplification ◽  
E Coli ◽  
Enrichment Step

Escherichia coli O157:H7 is a major foodborne pathogen that has posed serious problems for food safety and public health. Recent outbreaks and recalls associated with various foods contaminated by E. coli O157:H7 clearly indicate its deleterious effect on food safety. A rapid and sensitive detection assay is needed for this harmful organism to prevent foodborne illnesses and control outbreaks in a timely manner. We developed a magnetic bead–based immunoassay for detection of E. coli O157:H7 (the most well-known Shiga toxigenic E. coli strain) with a 96-well microplate as an assay platform. Immunomagnetic separation (IMS) and tyramide signal amplification were coupled to the assay to increase its sensitivity and specificity. This immunoassay was able to detect E. coli O157:H7 in pure culture with a detection limit of 50 CFU/ml in less than 3 h without an enrichment step. The detection limit was decreased 10-fold to 5 CFU/ml with addition of a 3-h enrichment step. When this assay was tested with other nontarget foodborne pathogens and common enteric bacteria, no cross-reactivity was found. When tested with artificially contaminated ground beef and milk samples, the assay sensitivity decreased two- to fivefold, with detection limits of 250 and 100 CFU/ml, respectively, probably because of the food matrix effect. The assay results also were compared with those of a sandwich-type enzyme-linked immunosorbent assay (ELISA) and an ELISA coupled with IMS; the developed assay was 25 times and 4 times more sensitive than the standard ELISA and the IMS-ELISA, respectively. Tyramide signal amplification combined with IMS can improve sensitivity and specificity for detection of E. coli O157:H7. The developed assay could be easily adapted for other foodborne pathogens and will contribute to improved food safety and public health.

scholarly journals Salmonella and Escherichia coli O157:H7 Survival in Soil and Translocation into Leeks (Allium porrum) as Influenced by an Arbuscular Mycorrhizal Fungus (Glomus intraradices)

2013 ◽  
Vol 79 (6) ◽  
pp. 1813-1820 ◽  
Author(s):  
Joshua B. Gurtler ◽  
David D. Douds ◽  
Brian P. Dirks ◽  
Jennifer J. Quinlan ◽  
April M. Nicholson ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Glomus Intraradices ◽  
Mycorrhizal Fungus ◽  
Arbuscular Mycorrhizal ◽  
Am Fungi ◽  
Allium Porrum ◽  
Escherichia Coli O157 ◽  
Content Type ◽  
E Coli ◽  
The Mean

ABSTRACTA study was conducted to determine the influence of arbuscular mycorrhizal (AM) fungi onSalmonellaand enterohemorrhagicEscherichia coliO157:H7 (EHEC) in autoclaved soil and translocation into leek plants. Six-week-old leek plants (with [Myc+] or without [Myc−] AM fungi) were inoculated with composite suspensions ofSalmonellaor EHEC at ca. 8.2 log CFU/plant into soil. Soil, root, and shoot samples were analyzed for pathogens on days 1, 8, 15, and 22 postinoculation. Initial populations (day 1) were ca. 3.1 and 2.1 log CFU/root, ca. 2.0 and 1.5 log CFU/shoot, and ca. 5.5 and 5.1 CFU/g of soil forSalmonellaand EHEC, respectively. Enrichments indicated that at days 8 and 22, only 31% of root samples were positive for EHEC, versus 73% positive forSalmonella. The meanSalmonellalevel in soil was 3.4 log CFU/g at day 22, while EHEC populations dropped to ≤0.75 log CFU/g by day 15. Overall,Salmonellasurvived in a greater number of shoot, root, and soil samples, compared with the survival of EHEC. EHEC was not present in Myc− shoots after day 8 (0/16 samples positive); however, EHEC persisted in higher numbers (P= 0.05) in Myc+ shoots (4/16 positive) at days 15 and 22.Salmonella, likewise, survived in statistically higher numbers of Myc+ shoot samples (8/8) at day 8, compared with survival in Myc− shoots (i.e., only 4/8). These results suggest that AM fungi may potentially enhance the survival ofE. coliO157:H7 andSalmonellain the stems of growing leek plants.

scholarly journals Predicting the public health benefit of vaccinating cattle against Escherichia coli O157

2013 ◽  
Vol 110 (40) ◽  
pp. 16265-16270 ◽  
Author(s):  
L. Matthews ◽  
R. Reeve ◽  
D. L. Gally ◽  
J. C. Low ◽  
M. E. J. Woolhouse ◽  
...  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Health Benefit ◽  
Escherichia Coli O157 ◽  
Public Health Benefit ◽  
The Public

Quantitative Microbial Risk Assessment for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Leafy Green Vegetables Consumed at Salad Bars

2010 ◽  
Vol 73 (2) ◽  
pp. 274-285 ◽  
Author(s):  
E. FRANZ ◽  
S. O. TROMP ◽  
H. RIJGERSBERG ◽  
H. J. van der FELS-KLERX
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Risk Assessment ◽  
Monte Carlo ◽  
Escherichia Coli O157 ◽  
Quantitative Microbial Risk Assessment ◽  
Microbial Risk Assessment ◽  
Microbial Risk ◽  
The Public ◽  
E Coli

Fresh vegetables are increasingly recognized as a source of foodborne outbreaks in many parts of the world. The purpose of this study was to conduct a quantitative microbial risk assessment for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes infection from consumption of leafy green vegetables in salad from salad bars in The Netherlands. Pathogen growth was modeled in Aladin (Agro Logistics Analysis and Design Instrument) using time-temperature profiles in the chilled supply chain and one particular restaurant with a salad bar. A second-order Monte Carlo risk assessment model was constructed (using @Risk) to estimate the public health effects. The temperature in the studied cold chain was well controlled below 5°C. Growth of E. coli O157:H7 and Salmonella was minimal (17 and 15%, respectively). Growth of L. monocytogenes was considerably greater (194%). Based on first-order Monte Carlo simulations, the average number of cases per year in The Netherlands associated the consumption leafy greens in salads from salad bars was 166, 187, and 0.3 for E. coli O157:H7, Salmonella, and L. monocytogenes, respectively. The ranges of the average number of annual cases as estimated by second-order Monte Carlo simulation (with prevalence and number of visitors as uncertain variables) were 42 to 551 for E. coli O157:H7, 81 to 281 for Salmonella, and 0.1 to 0.9 for L. monocytogenes. This study included an integration of modeling pathogen growth in the supply chain of fresh leafy vegetables destined for restaurant salad bars using software designed to model and design logistics and modeling the public health effects using probabilistic risk assessment software.

scholarly journals An outbreak of Escherichia coli O157 phage type 2 infection in Paisley, Scotland

2007 ◽  
Vol 12 (34) ◽  
Author(s):  
A Stirling ◽  
G McCartney ◽  
S Ahmed ◽  
J Cowden
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
National Health ◽  
Phage Type ◽  
Health Protection ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Public Health Protection

The National Health Service’s (NHS) Greater Glasgow and Clyde Public Health Protection Unit is currently investigating an outbreak of E. coli O157 infection in Paisley.

scholarly journals Microbiological quality of shellfish and evaluation of compact dry EC for detecting total coliforms and Escherichia coli

2020 ◽  
Vol 49 (1) ◽  
pp. 32-39 ◽  
Author(s):  
A. Vásquez García ◽  
S.H. Gomes de Sá ◽  
G. de Sousa Silva ◽  
J.E. Mejia Ballesteros ◽  
E. Barbieri ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Conventional Method ◽  
Microbiological Quality ◽  
Correlation Coefficients ◽  
Mean Values ◽  
Total Coliforms ◽  
E Coli ◽  
The Mean

The objective of this study was to evaluate the microbiological quality of oysters and mussels grown in Cananéia, Brazil, by analysing mesophiles, psychrothophic bacteria, moulds and yeasts, Staphylococcus aureus, and Salmonella spp., and to compare the efficiency of Compact Dry EC method and the conventional method for counting of total coliforms and Escherichia coli. The microbial analysis showed that the mean values of mesophilic counts were 3.14±0.81 log CFU g−1 for oysters and 3.92±0.90 for mussels; the mean values of psychrophilic counts were 2.78±0.75 log CFU g−1 for oysters and 3.22±0.75 log CFU g−1 for mussels; the mean values of mould and yeast counts were 3.70±0.58 log CFU g−1 for oysters and 3.33±0.81 log CFU g−1 for mussels. Salmonella spp. did not present positive results, and the maximal count of Staphylococcus aureus was 1.7 log CFU g−1, therefore, within the limits established in the legislation. The correlation coefficients between the Compact Dry EC method and conventional method were >0.87 for total coliform and E. coli counts for both types of shellfish. The data in this study show that the Compact Dry EC method is an acceptable alternative to conventional methods for enumeration of total coliforms and E. coli in shellfish.

Inactivation of Escherichia coli O157:H7 in Minute Steaks Cooked under Selected Conditions

2017 ◽  
Vol 80 (10) ◽  
pp. 1641-1647
Author(s):  
Xianqin Yang ◽  
Julia Devos ◽  
Mark D. Klassen
Keyword(s):  
Escherichia Coli ◽  
Cooking Time ◽  
Escherichia Coli O157 ◽  
Time Intervals ◽  
Hot Plate ◽  
E Coli ◽  
Cooking Practices ◽  
Medium Level ◽  
The Mean ◽  
Pan Frying

ABSTRACT A national survey was conducted in Canada to determine consumer cooking practices for minute steaks (thin, mechanically tenderized beef cutlets). Results indicate that most Canadians prefer cooking minute steaks by pan frying and to a medium level of doneness. To identify safe cooking conditions, retail minute steaks (∼125 g), inoculated at three sites per steak with a five-strain cocktail of nontoxigenic Escherichia coli O157:H7 (6.1 log CFU per site), were cooked on a hot plate (200°C), mimicking a pan-frying scenario. The steaks (n = 5) were cooked for 4, 6, 8, or 10 min with turning over (flipping) up to four times at equal time intervals; or to 63 or 71°C at the thickest area with or without a tinfoil lid. When cooked for 4 min, E. coli O157:H7 was recovered from all inoculation sites, and the mean reductions at various sites (1.2 to 3.4 log CFU per site) were not different (P &gt; 0.05), irrespective of the flipping frequency. When cooked for 6 min with flipping once or twice, or for 8 min with flipping once, E. coli O157:H7 was recovered from most sites; the mean reductions (3.8 to 5.3 log CFU per site) were not different (P &gt; 0.05), but they were higher (P &lt; 0.05) than those for steaks cooked for 4 min. When cooked for 10, 8, or 6 min with flipping once, twice, or three times, respectively, E. coli O157:H7 was eliminated from most sites, but sites with &lt;5-log reductions were found. Reductions of E. coli O157:H7 by &gt;5 log at all inoculation sites were attained when the steaks were cooked for 10 or 8 min with two or more or three or more flippings, respectively, or for 6 min with four flippings. When flipped twice during cooking to 63 or 71°C, E. coli O157:H7 was recovered from three or fewer sites; however, &gt;5-log reductions throughout the steaks were only attained for the latter temperature, irrespective of whether the hot plate was covered with the tinfoil lid. Thus, turning over minute steaks twice during cooking to 71°C or flipping two, three, or four times with a cooking time of 10, 8, or 6 min could achieve 5-log reductions throughout the steaks.

Sign in / Sign up

Export Citation Format

Share Document