A quantitative prevalence of <i>Escherichia coli</i><scp>O157</scp> in different food samples using real‐time <scp>qPCR</scp> method

Pakbin, Babak; Brück, Wolfram Manuel; Brück, Thomas; Allahyari, Samaneh; Tamai, Iradj Ashrafi

doi:10.1002/fsn3.3055

Cited by 10 publications

(25 citation statements)

References 43 publications

(61 reference statements)

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“…It may also occur when a toxigenic food borne or waterborne pathogen establishes itself in a food or water supply and produces different intestinal and extra-intestinal toxins which are ingested . The experimental studies regarding the quantitative prevalence of E. coli O157 in foods are so limited [159]. Therefore, this study reported by [159] evaluated the quantitative prevalence rate of E. coli serogroup O157 in raw milk (n = 144), vegetable salad (n = 174), and minced beef samples (n = 108) using the real-time qPCR SYBR green melting curve method targeting the rfbA gene [159].…”

Section: E Coli Detection Methodsmentioning

confidence: 99%

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Pathogenic Escherichia coli (E. coli) food borne outbreak: Detection methods and controlling measures

Ravindra B. Malabadi,

Sadiya MR,

Kiran P. Kolkar

et al. 2024

Magna Sci. Adv. Res. Rev.

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Food-borne illnesses and diseases are major threats to human health. Common food borne pathogens include bacteria such as Escherichia coli Serogroup (O157), Bacillus cereus, Clostridium botulinum, Campylobacter sp., C. perfringens, some Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococcus aureus, and Vibrio spp. etc. Pathogenic E. coli infection usually causes severe diarrhea. Escherichia coli is the most common cause of acute urinary tract infections as well as urinary tract sepsis. Diarrheagenic E. coli pathotypes can be passed in the feces of humans and other animals. Safeguarding public health during mass gatherings is a big challenge. Despite the recent advances in food preservation techniques and food safety, significant disease outbreaks linked to food borne pathogens such as bacteria, fungi, and viruses still occur worldwide indicating that these pathogens still constitute significant risks to public health. However, at present the conventional method for E. coli detection requires several days, especially in cases where E. coli concentrations are low. Enrichment is a commonly used method for bacterial isolation to increase the cell counts of target bacteria. However, traditional culturing method is also a slow and laborious process requiring a series of steps and may require the use of adjunct methods (e.g. biochemical, serological, nucleic acid-based methods for conclusive identification) and can take up to a week for bacteria. The culture-based approaches coupled with other methods such as PCR, immunoassays, bacteriophages, NGS, Biosensors, and MALDI TOF MS are increasingly being used for the detection and identification of food borne pathogens. Nucleic acid-based methods such as Real-Time PCR and vPCR combined with sequencing approaches are more widely used than immunoassay and NGS-based approaches for pathogen detection. Nanobiotechnology is the latest approach for the detection of pathogens. Bacteriophages are one such unique biological entity that showed excellent host selectivity and have been actively used as recognition probes for pathogen detection. Antibiotics are efficient, powerful, and the most commonly used treatment against pathogenic E. coli. Other ways to treat or prevent E. coli contamination, such as probiotics, antimicrobial nanoparticles, and radiation treatment had been reported.

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Section: E Coli Detection Methodsmentioning

confidence: 99%

“…There have also been illnesses in British Columbia, Alberta, Ontario, Prince Edward Island, New Brunswick, Nova Scotia, and Newfoundland and Labrador [157]. The majority of people who became sick are children aged five and younger and adults aged 65 and older [157][158][159][160][161][162][163][164][165][166][167].…”

Section: Introductionmentioning

confidence: 99%

Pathogenic Escherichia coli (E. coli) food borne outbreak: Detection methods and controlling measures

Ravindra B. Malabadi,

Sadiya MR,

Kiran P. Kolkar

et al. 2024

Magna Sci. Adv. Res. Rev.

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“…Bacterial pathogenicity is defined as the ability of bacterial strains to induce infection, release toxins, produce virulence and cause diseases and mortality in the host (humans). All bacterial pathogens have pathogenicity activity [24]. Specific mechanisms mediate this ability between bacterial pathogens and human host cells.…”

Section: Bacterial Pathogenicity Definitionmentioning

confidence: 99%

Molecular Mechanisms of Shigella Pathogenesis; Recent Advances

Pakbin

Brück²,

Brück

2023

IJMS

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Shigella species are the main cause of bacillary diarrhoea or shigellosis in humans. These organisms are the inhabitants of the human intestinal tract; however, they are one of the main concerns in public health in both developed and developing countries. In this study, we reviewed and summarised the previous studies and recent advances in molecular mechanisms of pathogenesis of Shigella Dysenteriae and non-Dysenteriae species. Regarding the molecular mechanisms of pathogenesis and the presence of virulence factor encoding genes in Shigella strains, species of this bacteria are categorised into Dysenteriae and non-Dysenteriae clinical groups. Shigella species uses attachment, invasion, intracellular motility, toxin secretion and host cell interruption mechanisms, causing mild diarrhoea, haemorrhagic colitis and haemolytic uremic syndrome diseases in humans through the expression of effector delivery systems, protein effectors, toxins, host cell immune system evasion and iron uptake genes. The investigation of these genes and molecular mechanisms can help us to develop and design new methods to detect and differentiate these organisms in food and clinical samples and determine appropriate strategies to prevent and treat the intestinal and extraintestinal infections caused by these enteric pathogens.

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“…They are two common pathogenic bacteria that can cause infections in humans. Additionally, they are prevalent foodborne pathogens that are capable of causing food poisoning [21]. Given the described facts, this study is aimed at assessing the growth-inhibiting potential of an EE solution derived from papaya, pineapple, and Kasturi orange fruits against pathogenic bacteria Escherichia coli and Staphylococcus aureus.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies

Tallei

Fatimawali

Niode

et al. 2023

Journal of Food Processing and Preservation

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Organic waste, particularly from fruits, remains an environmental issue if not properly managed. These wastes have the potential to be reprocessed into products, one of which is beneficial for human health. The trend of recycling fruit scraps into ecoenzyme (EE), a fermented product, has increased in recent years. Several health advantages of EE have been highlighted. Therefore, this study is aimed at evaluating the potential antibacterial and antioxidant activity of ecoenzyme solutions derived from papaya, pineapple, and Kasturi orange. In this study, pieces of papaya, pineapple, and Kasturi orange were fermented with brown sugar for 10 days and 3 months. The 10-day- and 3-month-old fermented solutions were used as samples to evaluate their inhibitory abilities against the growth of Escherichia coli and Staphylococcus aureus using the well diffusion method. In addition, the fermentation solutions were tested for their antioxidant capacity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Furthermore, a molecular docking study was conducted to evaluate the compounds found in these three fruits for their ability to interact with the DNA gyrase of the two indicator bacteria. The enzyme, which is a well-established antimicrobial target, is involved in bacterial DNA replication, repair, and decatenation. The in vitro results revealed that EE, both fermented for 10 days and 3 months, had strong inhibition against E. coli and S. aureus. The 3-month-old fermentation solution showed stronger inhibitory activity than the 10-day-old fermentation solution. Despite a slight decline in antioxidant activity with increasing fermentation time, both of these samples exhibited extremely potent antioxidant activities. Molecular docking studies revealed that hesperidin and ciprofloxacin interacted more strongly with the DNA gyrase of S. aureus than with E. coli. Hesperidin can therefore function as a potent antimicrobial. The present study concluded that EE solution fermented from papaya, pineapple, and Kasturi orange exhibits the potential to serve as a source of both antibacterial and antioxidant compounds.

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A quantitative prevalence of Escherichia coliO157 in different food samples using real‐time qPCR method

Cited by 10 publications

References 43 publications

Pathogenic Escherichia coli (E. coli) food borne outbreak: Detection methods and controlling measures

Pathogenic Escherichia coli (E. coli) food borne outbreak: Detection methods and controlling measures

Molecular Mechanisms of Shigella Pathogenesis; Recent Advances

Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies

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