scholarly journals Multi-Drug and β-Lactam Resistance in Escherichia coli and Food-Borne Pathogens from Animals and Food in Portugal, 2014–2019

Antibiotics ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 90
Author(s):  
Miguel Mendes Costa ◽  
Miguel Cardo ◽  
Patricia Soares ◽  
Maria Cara d’Anjo ◽  
Andreia Leite
Keyword(s):  
Escherichia Coli ◽  
Susceptibility Testing ◽  
Food Samples ◽  
Food Sources ◽  
Multi Drug Resistance ◽  
Sample Type ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Support Policy

Animal and food sources are seen as a potential transmission pathway of antimicrobial resistance (AMR) to humans. The aim of this study is to describe Campylobacter, Salmonella, and commensal Escherichia coli multi-drug resistance (MDR) in the food chain between 2014 and 2019 in Portugal. AMR surveillance data from food-producing animals and food were assessed. MDR relative frequencies were estimated by bacterial genus and year. AMR profiles were created using observations of resistance to antimicrobial classes from each isolate. Antimicrobial susceptibility testing results were clustered using k-modes. Clusters were described by population, AMR classification, β-lactamases, sample stage, sample type, season, and year. Overall, MDR was more prevalent for E. coli, ranging from 74–90% in animal and 94–100% in food samples. MDR was found to be more widespread in resistance profiles that were common among E. coli and Salmonella isolates and in those exclusively observed for E. coli, frequently including (fluoro)quinolones and cephalosporins resistance. β-lactam resistance was observed around 75% to 3rd/4th-generation cephalosporins in E. coli. Clusters suggest an escalating MDR behaviour from farm to post-farm stages in all bacteria and that Salmonella (fluoro)quinolones resistance may be associated with broilers. These findings support policy and decision making to tackle MDR in farm and post-farm stages.

Introduction to the Food Safety Concerns of Verotoxin-Producing Escherichia coli

2003 ◽  
Vol 228 (4) ◽  
pp. 331-332 ◽  
Author(s):  
Hussein S. Hussein ◽  
Stanley T. Omaye
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Safety Concern ◽  
Critical Evaluation ◽  
The United States ◽  
Global Perspective ◽  
E Coli ◽  
The Past ◽  
Food Borne Pathogens ◽  
Food Borne

Verotoxin-producing Escherichia coli (VTEC) have emerged in the past two decades as food-borne pathogens that can cause major outbreaks of human illnesses worldwide. The number of outbreaks has increased in recent years due to changes in food production and processing systems, eating habits, microbial adaptation, and methods of VTEC transmission. The human illnesses range from mild diarrhea to hemolytic uremic syndrome (HUS) that can lead to death. The VTEC outbreaks have been attributed to O157:H7 and non-O157:H7 serotypes of E. coli. These E. coli serotypes include motile (e.g., O26:H11 and O104:H21) and nonmotile (e.g., O111:H–,0145:H–, and O157:H–) strains. In the United States, E. coli O157:H7 has been the major cause of VTEC outbreaks. Worldwide, however, non-O157:H7 VTEC (e.g., members of the 026, O103, O111, O118, O145, and O166 serogroups) have caused approximately 30% of the HUS cases in the past decade. Because large numbers of the VTEC outbreaks have been attributed to consumption of ruminant products (e.g., ground beef), cattle and sheep are considered reservoirs of these food-borne pathogens. Because of the food safety concern of VTEC, a global perspective on this problem is addressed (Exp Biol Med Vol. 228, No. 4). The first objective was to evaluate the known non-O157:H7 VTEC strains and the limitations associated with their detection and characterization. The second objective was to identify the VTEC serotypes associated with outbreaks of human illnesses and to provide critical evaluation of their virulence. The third objective was to determine the rumen effect on survival of E. coli O157:H7 as a VTEC model. The fourth objective was to explore the role of intimins in promoting attaching and effacing lesions in humans. Finally, the ability of VTEC to cause persistent infections in cattle was evaluated.

scholarly journals Escherichia coli and Salmonella spp. in meat in Jeddah, Saudi Arabia

2013 ◽  
Vol 7 (11) ◽  
pp. 812-818 ◽  
Author(s):  
Archana Iyer ◽  
Taha Kumosani ◽  
Soonham Yaghmoor ◽  
Elie Barbour ◽  
Esam Azhar ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Gastrointestinal Diseases ◽  
Developed Countries ◽  
Salmonella Spp ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Microbiological Methods ◽  
Meat Samples ◽  
Butcher Shops

Introduction: Food-borne pathogens are the leading cause of illness and death in developing countries, killing approximately 1.8 million people annually. In developed countries, food-borne pathogens are responsible for millions of cases of infectious gastrointestinal diseases each year, costing billions of dollars. The objective of this study was to screen for two major food-borne pathogens, Escherichia coli and Salmonella spp., from meat samples obtained from different strata of the consumer market in Jeddah. Methodology: A total of 60 meat samples, 20 each from large hypermarkets, groceries and small butcher shops were used in the study. Samples were transported to the laboratory in a cooler. They were macerated in peptone water and then seeded on selective media appropriate for each organism. Colonies were identified using conventional microbiological methods and suspected colonies were confirmed as E. coli and Salmonella spp. by polymerase chain reaction (PCR) using specific primers. Results: The results indicated a high degree of contamination in samples from butcher shops as compared to those from groceries or hypermarkets (high scale supermarkets). Both pathogens E. coli and Salmonella spp. were found in higher rates in the samples from butcher shops. In small butcher shops, E. coli was found at an incidence of 65%, and Salmonella at 45%. Conclusion: The results indicate an urgent need for applying proper food hygienic practices in food outlets, especially in small ones, to reduce the incidence of food-borne diseases. Vigilance by the right agencies must be implemented in order to prevent future food-borne outbreaks.

scholarly journals Shiga toxin-producing Escherichia coli (STEC) food-borne outbreaks

2017 ◽  
Vol 63 (1) ◽  
pp. 45 ◽  
Author(s):  
A. PEXARA (Α. ΠΕΞΑΡΑ) ◽  
A. S. ANGELIDIS (Α. Σ. ΑΓΓΕΛΙΔΗΣ) ◽  
A. GOVARIS (Α. ΓΚΟΒΑΡΗΣ)
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Intestinal Flora ◽  
Food Poisoning ◽  
Significant Risk ◽  
Public Health Problem ◽  
Human Infection ◽  
Food Sources ◽  
E Coli ◽  
Food Borne

Escherichia coli (E. coli) are Gram negativo, non-sporulating bacteria, which belong to the normal intestinal flora of humans and animals. Shiga toxin-producing E. coli (STFC) arc a group of if. coli that is defined by the capacity to produce toxins called Shiga toxins (Stx). hollowing ingestion of STEC, the significant risk of two serious and potentially life-threatening complications of infection, hemorrhagic colitis and hemolytic uremic syndrome (HUS), makes STHC food poisoning a serious public health problem. Besides Stx, human pathogenic STFC harbor additional virulence factors that are important for their pathogenicity. Although human infection may also be acquired by direct transmission from person to person or by direct contact of humans with animal carriers, the majority of STFC infections are food-borne in origin.The gastrointestinal tract of healthy ruminants seems to be the foremost important reservoir for STFC and ingestion of undercooked beef one of the most likely routes of transmission to humans, Other important food sources include faecally contaminated vegetables and drinking water, The serogroup classification of STHC is based on the somatic (O) and flagellar (H) antigens, and, to date, more than 200 STFC serogroups have been identified, Human STFC infections are, however, associated with a minor subset of 0;H serotypes. Of these, the 0157:H7 or the 0157 :H- serogroups (STFC 0157) are the ones most frequently reported to be associated with food-borne outbreaks. However other non-0157 STFC serogroups such as E. coli 026, 0103, O l l i , 012I, 045 and 0145 have caused several outbreaks in recent years.Two outbreaks of gastroenteritis caused by E. coli 0157:117 were first reported in the US, following the consumption of undercooked hamburgers, in 1982. Since then several outbreaks were reported worldwide. A major E. coli 0157:117 outbreak occurred in Japan and contaminated radish sprouts was identified as the vehicle of infection. More than 6,000 school children were affected, 101 people were hospitalized with lILS and 12 deaths were recorded. The recent outbreak of STFC 0104:114 infection and HUS reported in Germany in the spring of 2011 was one of the largest outbreaks worldwide. As of 27 July, 3 126 cases of STFC infections, 773 cases of HUS including 46 deaths linked to the outbreak in Germany and occurring in the Furopean Union (FU) (including Norway), Outside the FU 8 cases of STFC and 5 cases of HUS, including 1 death have been reported in the USA, Canada and Switzerland, all with recent travel history to Germany.The present review on major STliC food-borne outbreaks recorded worldwide highlights the need for eontrol measures in order to prevent or at least minimize the occurrence of similar events in the future.

scholarly journals Detection and Identification of Salmonella enterica, Escherichia coli, and Shigella spp. via PCR-Electrospray Ionization Mass Spectrometry: Isolate Testing and Analysis of Food Samples

2012 ◽  
Vol 78 (23) ◽  
pp. 8403-8411 ◽  
Author(s):  
Sarah E. Pierce ◽  
Rebecca L. Bell ◽  
Rosalee S. Hellberg ◽  
Chorng-Ming Cheng ◽  
Kai-Shun Chen ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Electrospray Ionization ◽  
Salmonella Enterica ◽  
Food Samples ◽  
Reference Database ◽  
Ionization Mass ◽  
Content Type ◽  
E Coli ◽  
Food Borne ◽  
Biosensor System

ABSTRACTAn assay to identify the common food-borne pathogensSalmonella,Escherichia coli,Shigella, andListeria monocytogeneswas developed in collaboration with Ibis Biosciences (a division of Abbott Molecular) for the Plex-ID biosensor system, a platform that uses electrospray ionization mass spectroscopy (ESI-MS) to detect the base composition of short PCR amplicons. The new food-borne pathogen (FBP) plate has been experimentally designed using four gene segments for a total of eight amplicon targets. Initial work built a DNA base count database that contains more than 140Salmonella enterica, 139E. coli, 11Shigella, and 36Listeriapatterns and 18 otherEnterobacteriaceaeorganisms. This assay was tested to determine the scope of the assay's ability to detect and differentiate the enteric pathogens and to improve the reference database associated with the assay. More than 800 bacterial isolates ofS. enterica,E. coli, andShigellaspecies were analyzed. Overall, 100% ofS. enterica, 99% ofE. coli, and 73% ofShigellaspp. were detected using this assay. The assay was also able to identify 30% of theS. entericaserovars to the serovar level. To further characterize the assay, spiked food matrices and food samples collected during regulatory field work were also studied. While analysis of preenrichment media was inconsistent, identification ofS. entericafrom selective enrichment media resulted in serovar-level identifications for 8 of 10 regulatory samples. The results of this study suggest that this high-throughput method may be useful in clinical and regulatory laboratories testing for these pathogens.

Note: Behaviour of Escherichia Coli O157: H7, Listeria Monocytogenes 4b and Yersinia Enterocolitica O3 in Pasteurised and Non-pasteurised Kefir Fermented for One or Two Days

2003 ◽  
Vol 9 (5) ◽  
pp. 365-369 ◽  
Author(s):  
M. Gulmez ◽  
A. Guven
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Yersinia Enterocolitica ◽  
Cold Storage ◽  
Susceptible Strain ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne

The behaviour of three selected food-borne pathogens, E. coli O157: H7, L. monocytogenes 4b and Y. enterocolitica O3, added to fermented and pasteurised kefir was monitored. Populations of the three strains increased in one-day-fermented kefir, but only E. coli O157: H7 increased in two-days-fermented kefir during fermentation. None of the strains grew during cold storage (4 1 C), although E. coli O157: H7 and L. monocytogenes 4b survived up to 21 days in all samples cold. Y. enterocolitica O3 was the most susceptible strain that was present in one-day-fermented kefir for at least 14 days. Twodaysfermented kefir samples were more acidic thanthose of one-day-fermented samples, but none of the samples was safe enough to create an environment to eliminate the pathogens.

scholarly journals Qualitative vs quantitative microbiology

2004 ◽  
Vol 25 (3) ◽  
pp. 20
Author(s):  
Narelle Fegan
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Qualitative Information ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Almost All

Escherichia coli O157 and Salmonella are food-borne pathogens of importance to the Australian beef and dairy industries. Cattle are a significant reservoir for both of these pathogens and beef has been the source of food-borne outbreaks of both E. coli O157 and Salmonella. The presence of pathogens in cattle can lead to contamination of carcasses during slaughter and products produced from these contaminated carcasses pose a risk to consumers. However, the magnitude of the risk is not clear. Until recently, almost all of the information published on E. coli O157 and Salmonella in cattle has consisted of only qualitative information i.e. the prevalence of these organisms in cattle. In order to estimate risk, it is important to understand not only how many cattle shed E. coli O157 and Salmonella but also the number of pathogens shed.

scholarly journals Shiga-toxigenic Escherichia coli in ready-to-eat food staffs: Prevalence and distribution of putative virulence factors

2017 ◽  
Vol 8 (2) ◽  
Author(s):  
Mohammad Hossein Sakhaie Shahreza ◽  
Ebrahim Rahimi ◽  
Hassan Momtaz
Keyword(s):  
Escherichia Coli ◽  
Virulence Factors ◽  
Shiga Toxin ◽  
Raw Materials ◽  
Pcr Amplification ◽  
Food Samples ◽  
Public Health Issue ◽  
E Coli ◽  
Food Borne ◽  
The World

Lack of proper hygiene and using from low quality raw materials cause high presence of food-borne pathogens in ready to eat foods. Shiga toxin producing Escherichia coli is one of the most common cause of food-borne diseases in the world. The present research was done to study the prevalence and distribution of virulence factors in the STEC strains isolated from various types of ready to eat food samples. Seven-hundred and twenty food samples were collected and cultured. Isolated E. coli bacteria were approved another time using the 16S rRNA-based PCR amplification. Approved strains were subjected to multiplex PCR for identification of putative virulence factors. Twenty-six out of 720 food samples (5.20%) were positive for E. coli. Salad (15%), candy (12.50%) and barbecue (10%) were the most commonly contaminated. Prevalence of STEC strains was 2.63%. Prevalence of EHEC and AEEC subtypes were 36.84% and 52.63%, respectively. EHEC strains harbored all three stx1, eae and ehly genes. High presence of EHEC strains besides the considerable distribution of multiple virulence factors showed an important public health issue regarding the consumption of ready to eat foods.

scholarly journals The extracellular juncture domains in the intimin passenger adopt a constitutively extended conformation inducing restraints to its sphere of action

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Julia Weikum ◽  
Alina Kulakova ◽  
Giulio Tesei ◽  
Shogo Yoshimoto ◽  
Line Vejby Jægerum ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Global Health ◽  
Host Cell ◽  
Virulence Factor ◽  
Important Food ◽  
Extracellular Medium ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Medium Interface ◽  
Food Borne

AbstractEnterohemorrhagic and enteropathogenic Escherichia coli are among the most important food-borne pathogens, posing a global health threat. The virulence factor intimin is essential for the attachment of pathogenic E. coli to the intestinal host cell. Intimin consists of four extracellular bacterial immunoglobulin-like (Big) domains, D00–D2, extending into the fifth lectin subdomain (D3) that binds to the Tir-receptor on the host cell. Here, we present the crystal structures of the elusive D00–D0 domains at 1.5 Å and D0–D1 at 1.8 Å resolution, which confirms that the passenger of intimin has five distinct domains. We describe that D00–D0 exhibits a higher degree of rigidity and D00 likely functions as a juncture domain at the outer membrane-extracellular medium interface. We conclude that D00 is a unique Big domain with a specific topology likely found in a broad range of other inverse autotransporters. The accumulated data allows us to model the complete passenger of intimin and propose functionality to the Big domains, D00–D0–D1, extending directly from the membrane.

scholarly journals Extreme Heat Resistance of Food Borne PathogensCampylobacter jejuni, Escherichia coli, andSalmonella typhimuriumon Chicken Breast Fillet during Cooking

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Aarieke E.I. de Jong ◽  
Esther D. van Asselt ◽  
Marcel H. Zwietering ◽  
Maarten J. Nauta ◽  
Rob de Jonge
Keyword(s):  
Escherichia Coli ◽  
Heat Resistance ◽  
Campylobacter Jejuni ◽  
Cooking Time ◽  
Chicken Breast ◽  
Refrigerated Storage ◽  
Fast Heating ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne

The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted withCampylobacter jejuni, Salmonella, andEscherichia coli. Whole chicken breast fillets were inoculated with the pathogens, stored overnight (4∘C), and subsequently cooked. The surface temperature reached70∘Cwithin 30 sec and85∘Cwithin one minute. Extremely high decimal reduction times of 1.90, 1.97, and 2.20 min were obtained forC. jejuni, E. coli, andS. typhimurium, respectively. Chicken meat and refrigerated storage before cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level of heat resistance. The data were used to assess the probability of illness (campylobacteriosis) due to consumption of chicken fillet as a function of cooking time. The data revealed that cooking time may be far more critical than previously assumed.

scholarly journals ANTIMICROBIAL RESISTANCE OF ESCHERICHIA COLI ISOLATED FROM MILK, BEEF AND CHICKEN MEAT IN BANGLADESH

2018 ◽  
Vol 15 (2) ◽  
pp. 141-146 ◽  
Author(s):  
M. A. Rahman ◽  
A. K. M. A. Rahman ◽  
M. A. Islam ◽  
M. M. Alam
Keyword(s):  
Dairy Farm ◽  
Food Samples ◽  
Chicken Meat ◽  
Multi Drug Resistance ◽  
Drug Resistant ◽  
E Coli ◽  
Gram Staining ◽  
Food Borne ◽  
Drug Resistance Profile ◽  
Therapeutic Decision Making

Food-borne pathogens causing infections and intoxications can affect everyone. Escherichia (E) coli is one of the major food borne bacterial pathogens. This study was conducted to investigate the prevalence of E. coli in milk, chicken meat and beef and to determine the multi-drug resistance profile of E. coli in Mymensingh district, Bangladesh. A total of 169 samples including milk (n=108), chicken meat (n=51) and beef (n=10) were collected from Bangladesh Agricultural University (BAU) dairy farm, American dairy farm, Gazipur and retail markets of municipal area during July 2016 to June 2017. E. coli were isolated and identified by  colony characteristics on selective agar like Eosine-methylene blue (EMB) agar, Salmonella-Shigella (SS) agar, Gram staining, biochemical test and Polymerase Chain Reaction (PCR). The overall prevalence of E. coli in all food samples was 37.86%. A total of 32 (29.63%) milk, 25 (49.02%) chicken meat and 07 (70%) beef samples were E. coli positive through conventional method. Among 64 samples only 23 samples (35.94%) were confirmed by PCR. Multi-drug resistant E. coli were detected by disc diffusion test using 10 commonly used antibiotics. Antibiogram study showed that E. coli isolated from chicken meat were resistant to oxytetracycline (92%), sulphonamide-trimethoprim (84%), amoxycillin (76%) and erythromycin (60%). E. coli isolated from beef sample were resistant to erythromycin (85.71%) and oxytetracycline (71.43%) and sensitive to ciprofloxacin (100%), gentamicin (100%) and neomycin (100%). However, all isolates of E. coli were found sensitive to amikacin (100%). E. coli isolated from milk sample were 100% sensitive to gentamicin followed by neomycin, ciprofloxacin, azithromycin, oxytetracycline and erythromycin. Overall 50% of E. coli isolates of food were found multi-drug resistant. About 28.13%, 57.14% and 76% of the E. coli isolates originated from milk, beef and chicken meat respectively were multi-drug resistant. The higher prevalence of E. coli in chicken meat, beef and milk indicates unhygienic production and processing of these foods. Presence of multi-drug resistant E. coli in these foods might pose serious public health threats. The antibiogram profile of the isolates will help therapeutic decision making in the treatment of colibacillosis in cattle and poultry in Bangladesh.

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