Shiga Toxin Producing Strains of Escherichia coli (STEC) Associated with Beef Products and Its Potential Pathogenic Effect

2018 ◽  
Vol 23 (1) ◽  
pp. 1-7 ◽  
Author(s):  
Iyekhoetin Omoruyi ◽  
Eseosa Uwadiae ◽  
Gospel Mulade ◽  
Ejaromedoghene Omoruku
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Pathogenic Effect ◽  
Beef Products

scholarly journals Whole-Genome Analysis of a Shiga Toxin-Producing Escherichia coli O103:H2 Strain Isolated from Cattle Feces

2020 ◽  
Vol 9 (45) ◽  
Author(s):  
Yujie Zhang ◽  
Yen-Te Liao ◽  
Vivian C. H. Wu
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Whole Genome Sequence ◽  
Whole Genome ◽  
Whole Genome Analysis ◽  
Content Type ◽  
Cattle Feces ◽  
Beef Products ◽  
Foodborne Outbreaks ◽  
Enterocyte Effacement

ABSTRACT Shiga toxin-producing Escherichia coli (STEC) serotype O103 is one of the primary pathogenic contaminants of beef products, contributing to several foodborne outbreaks in recent years. Here, we report the whole-genome sequence of a STEC O103:H2 strain isolated from cattle feces that contains a locus of enterocyte effacement (LEE) pathogenicity island.

Prevalence of Shiga Toxin–Producing Escherichia coli in Beef Cattle

2005 ◽  
Vol 68 (10) ◽  
pp. 2224-2241 ◽  
Author(s):  
HUSSEIN S. HUSSEIN ◽  
LAURIE M. BOLLINGER
Keyword(s):  
Escherichia Coli ◽  
Beef Cattle ◽  
Hemolytic Uremic Syndrome ◽  
Health Risks ◽  
Shiga Toxin ◽  
Beef Industry ◽  
Potential Health ◽  
Cattle Feces ◽  
Beef Products ◽  
Uremic Syndrome

A large number of Shiga toxin–producing Escherichia coli (STEC) strains have caused major outbreaks and sporadic cases of human illnesses, including mild diarrhea, bloody diarrhea, hemorrhagic colitis, and the life-threatening hemolytic uremic syndrome. These illnesses have been traced to both O157 and non-O157 STEC. In a large number of STEC-associated outbreaks, the infections were attributed to consumption of ground beef or other beef products contaminated with cattle feces. Thus, beef cattle are considered reservoirs of STEC and can pose significant health risks to humans. The global nature of the human food supply suggests that safety concerns with beef will continue and the challenges facing the beef industry will increase at the production and processing levels. To be prepared to address these concerns and challenges, it is critical to assess the role of beef cattle in human STEC infections. In this review, published reports on STEC in beef cattle were evaluated to achieve the following specific objectives: (i) assess the prevalence of STEC in beef cattle, and (ii) determine the potential health risks of STEC strains from beef cattle. The latter objective is critically important because many beef STEC isolates are highly virulent. Global testing of beef cattle feces revealed wide ranges of prevalence rates for O157 STEC (i.e., 0.2 to 27.8%) and non-O157 STEC (i.e., 2.1 to 70.1%). Of the 261 STEC serotypes found in beef cattle, 44 cause hemolytic uremic syndrome and 37 cause other illnesses.

scholarly journals Identification of Human-Pathogenic Strains of Shiga Toxin-Producing Escherichia coli from Food by a Combination of Serotyping and Molecular Typing of Shiga Toxin Genes

2007 ◽  
Vol 73 (15) ◽  
pp. 4769-4775 ◽  
Author(s):  
Lothar Beutin ◽  
Angelika Miko ◽  
Gladys Krause ◽  
Karin Pries ◽  
Sabine Haby ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Severe Illness ◽  
Shiga Toxins ◽  
E Coli ◽  
Food Borne ◽  
Length Polymorphisms ◽  
Beef Products ◽  
Pcr Products ◽  
Shiga Toxin Genes

ABSTRACT We examined 219 Shiga toxin-producing Escherichia coli (STEC) strains from meat, milk, and cheese samples collected in Germany between 2005 and 2006. All strains were investigated for their serotypes and for genetic variants of Shiga toxins 1 and 2 (Stx1 and Stx2). stx 1 or variant genes were detected in 88 (40.2%) strains and stx 2 and variants in 177 (80.8%) strains. Typing of stx genes was performed by stx-specific PCRs and by analysis of restriction fragment length polymorphisms (RFLP) of PCR products. Major genotypes of the Stx1 (stx 1, stx 1c, and stx 1d) and the Stx2 (stx 2, stx 2d, stx 2-O118, stx 2e, and stx 2g) families were detected, and multiple types of stx genes coexisted frequently in STEC strains. Only 1.8% of the STEC strains from food belonged to the classical enterohemorrhagic E. coli (EHEC) types O26:H11, O103:H2, and O157:H7, and only 5.0% of the STEC strains from food were positive for the eae gene, which is a virulence trait of classical EHEC. In contrast, 95 (43.4%) of the food-borne STEC strains carried stx 2 and/or mucus-activatable stx 2d genes, an indicator for potential high virulence of STEC for humans. Most of these strains belonged to serotypes associated with severe illness in humans, such as O22:H8, O91:H21, O113:H21, O174:H2, and O174:H21. stx 2 and stx 2d STEC strains were found frequently in milk and beef products. Other stx types were associated more frequently with pork (stx 2e), lamb, and wildlife meat (stx 1c). The combination of serotyping and stx genotyping was found useful for identification and for assignment of food-borne STEC to groups with potential lower and higher levels of virulence for humans.

The influence of meat properties on the attachment and internalization of Shiga-toxin producing Escherichia coli (STEC) in blade tenderized beef products

Meat Science ◽  
2015 ◽  
Vol 101 ◽  
pp. 151 ◽  
Author(s):  
B. Corliss ◽  
C. Brooks ◽  
J. Martin ◽  
A. Echeverry ◽  
A. Parks ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Beef Products

Multiplex PCR Detection of Shiga Toxin–Producing Escherichia coli Strains Belonging to Serogroups O157, O103, O91, O113, O145, O111, and O26 Experimentally Inoculated in Beef Carcass Swabs, Beef Trim, and Ground Beef

2011 ◽  
Vol 74 (2) ◽  
pp. 228-239 ◽  
Author(s):  
ANGELA M. VALADEZ ◽  
CHITRITA DEBROY ◽  
EDWARD DUDLEY ◽  
CATHERINE N. CUTTER
Keyword(s):  
Escherichia Coli ◽  
Multiplex Pcr ◽  
Shiga Toxin ◽  
Gastrointestinal Disease ◽  
Simultaneous Detection ◽  
Ground Beef ◽  
Multiplex Pcr Assay ◽  
Significant Difference ◽  
Beef Products ◽  
Beef Carcass

Numerous foodborne outbreaks are attributed to Shiga toxin–producing Escherichia coli (STEC) and have been recognized for causing gastrointestinal disease in humans. Beef products have been considered the principal source of STEC. A multiplex PCR assay enabling simultaneous detection of STEC O103, O91, O113, O145, O111, O157, and O26 was developed and evaluated in artificially contaminated beef carcass swabs, beef trim, and ground beef after overnight enrichment. Individual serogroups were experimentally inoculated at low (1 to 10 CFU/ml) and high (11 to 100 CFU/ml) levels, and with a cocktail of strains belonging to two, four, and six serogroups. There was no significant difference in detecting single STEC strains under the different conditions. Only when strains were combined were there significant differences in detection of all cocktail isolates in some of the beef products. To address this issue, four serogroups were experimentally inoculated together at three different estimated levels (10, 102, and 103 CFU/ml) in all three beef products. Results yielded no significant difference in detecting STEC at the three inoculation levels (10, 102, and 103 CFU/ml) in trim and carcass swabs, but there was a significant difference in detecting STEC at the lowest levels (10 and 102 CFU/ml) in the 80:20 nonirradiated ground beef, and in the detection of STECin irradiated ground beef. The findings from this study could provide industry and government agencies with a tool to evaluate the prevalence and incidence of STEC in beef products and their processing environments.

Shiga-toxin producing Escherichia coli (STEC) serogroups exhibit varied thermal susceptibility in marinated beef products

Meat Science ◽  
2015 ◽  
Vol 101 ◽  
pp. 154 ◽  
Author(s):  
S. Pokharel ◽  
J.C. Brooks ◽  
J.N. Martin ◽  
A. Echeverry ◽  
A. Parks ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Beef Products

Comparison of the RAPID-B® flow cytometer and the BAX® system for the detection of non-O157 shiga toxin-producing Escherichia coli (STEC) in beef products

Food Control ◽  
2015 ◽  
Vol 50 ◽  
pp. 72-75 ◽  
Author(s):  
Karen Beers ◽  
John Ferguson ◽  
Si Hong Park ◽  
Peggy Cook ◽  
Christopher A. Baker ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Flow Cytometer ◽  
Beef Products

scholarly journals Characterization of Shiga toxin-producing Escherichia coli in raw beef from informal and commercial abattoirs

PLoS ONE ◽  
2020 ◽  
Vol 15 (12) ◽  
pp. e0243828
Author(s):  
Kaarina N. Nehoya ◽  
Ndinomholo Hamatui ◽  
Renatus P. Shilangale ◽  
Harris Onywera ◽  
Jeya Kennedy ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Shiga Toxin ◽  
Beef Products ◽  
Proper Training ◽  
Peptone Water ◽  
Life Threatening ◽  
Uremic Syndrome ◽  
Human Illness ◽  
Meat Samples

Shiga toxin-producing Escherichia coli are foodborne pathogens that are mostly associated with beef products and have been implicated in human illness. E.coli-associated illness range from asymptomatic conditions of mild diarrhoea to haemorrhagic colitis which can progress into life threatening haemolytic uremic syndrome (HUS). Beef from cattle are regarded as the main reservoir of Shiga toxin-producing E. coli (STEC) pathogen. The aim of this study was to assess the level and sources of contamination of raw beef with STEC, and determine the incidences of STEC strains in raw beef from informal and commercial abattoirs in Windhoek, Namibia. A total of 204 raw beef samples, 37 equipment and 29 hand swabs were collected and tested for STEC. The meat samples were first enriched with pre-warmed buffered peptone water, cultured on Tryptone Bile X-Glucuronide and CHROMagar STEC, and then sub-cultured on nutrient agar. The presence of E.coli in the samples was confirmed by using VITEK 2 E.coli identification cards and PCR. The overall prevalence of STEC in the meat samples from both the abattoirs was 41.66% raw beef samples; 5.40% equipment swabs; and none of the hand swabs was STEC positive. From the STEC positive meat samples 29.41% contained one of the major STEC strains. Moreover, 52% of the 25 samples that contained the major STECs were characterised by eae and stx1, 8% characterised by eae and stx2 while 40% were characterised by eae, stx1 and stx2 virulence genes. This study has revealed the necessity for proper training on meat safety (for meat handlers) as well as the development, implementation and maintenance of effective sanitary dressing procedures at abattoirs to eliminate beef contamination by STECs thereby ensuring the production of wholesome meat, and to prevent the occurrences of STEC infections.

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