An Outbreak of Diarrhea and Hemolytic Uremic Syndrome From Escherichia coli O157:H7 in Fresh-Pressed Apple Cider

Besser, Richard E.; Lett, Susan M.; Weber, J. Todd; Doyle, Michael P.; Barrett, Timothy J.; Wells, Joy G.; Griffin, Patricia M.

doi:10.1001/jama.1993.03500170047032

Cited by 629 publications

(180 citation statements)

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“…Several outbreaks of E. coli O157:H7 in acidic foods, such as apple cider and mayonnaise, have raised concerns about the acid tolerance of this pathogen (25)(26)(27)(28). Several studies examined the survival of E. coli O157:H7 in acidic foods and identified acid-resistant and acid-adaptable strains (26,(29)(30)(31)(32).…”

mentioning

confidence: 99%

Microgravity Alters the Physiological Characteristics of Escherichia coli O157:H7 ATCC 35150, ATCC 43889, and ATCC 43895 under Different Nutrient Conditions

Kim

Матин

Rhee

2014

Appl Environ Microbiol

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The aim of this study is to provide understanding of microgravity effects on important food-borne bacteria, Escherichia coli O157:H7 ATCC 35150, ATCC 43889, and ATCC 43895, cultured in nutrient-rich or minimal medium. Physiological characteristics, such as growth (measured by optical density and plating), cell morphology, and pH, were monitored under low-shear modeled microgravity (LSMMG; space conditions) and normal gravity (NG; Earth conditions). In nutrient-rich medium, all strains except ATCC 35150 showed significantly higher optical density after 6 h of culture under LSMMG conditions than under NG conditions (P < 0.05). LSMMG-cultured cells were approximately 1.8 times larger than NG-cultured cells at 24 h; therefore, it was assumed that the increase in optical density was due to the size of individual cells rather than an increase in the cell population. The higher pH of the NG cultures relative to that of the LSMMG cultures suggests that nitrogen metabolism was slower in the latter. After 24 h of culturing in minimal media, LSMMG-cultured cells had an optical density 1.3 times higher than that of NG-cultured cells; thus, the higher optical density in the LSMMG cultures may be due to an increase in both cell size and number. Since bacteria actively grew under LSMMG conditions in minimal medium despite the lower pH, it is of some concern that LSMMG-cultured E. coli O157:H7 may be able to adapt well to acidic environments. These changes may be caused by changes in nutrient metabolism under LSMMG conditions, although this needs to be demonstrated in future studies.

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confidence: 99%

Microgravity Alters the Physiological Characteristics of Escherichia coli O157:H7 ATCC 35150, ATCC 43889, and ATCC 43895 under Different Nutrient Conditions

Kim

Матин

Rhee

2014

Appl Environ Microbiol

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“…Moreover, the budAB operon decreased the minimal pH allowing MG1655 growth by 0.10 pH unit. This may have important consequences, because fresh fruits and other acidic, slightly acidic, or acidified foods, such as dressings and sauces, salads, yoghurt, fermented sausages, and unpasteurized fruit juices, have been increasingly recognized as sources of food-borne outbreaks caused by enteric pathogens such as Salmonella and E. coli O157:H7 in many parts of the world (19)(20)(21)(22)(23)(24)(25)(26)(27). These pathogens have a low infective dose and hence can cause illness even in foods that do not support their growth.…”

Section: Discussionmentioning

confidence: 99%

Acetoin Synthesis Acquisition Favors Escherichia coli Growth at Low pH

Vivijs

Moons

Aertsen

et al. 2014

Appl Environ Microbiol

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Some members of the family Enterobacteriaceae ferment sugars via the mixed-acid fermentation pathway. This yields large amounts of acids, causing strong and sometimes even lethal acidification of the environment. Other family members employ the 2,3-butanediol fermentation pathway, which generates comparatively less acidic and more neutral end products, such as acetoin and 2,3-butanediol. In this work, we equipped Escherichia coli MG1655 with the budAB operon, encoding the acetoin pathway, from Serratia plymuthica RVH1 and investigated how this affected the ability of E. coli to cope with acid stress during growth. Acetoin fermentation prevented lethal medium acidification by E. coli in lysogeny broth (LB) supplemented with glucose. It also supported growth and higher stationary-phase cell densities in acidified LB broth with glucose (pH 4.10 to 4.50) and in tomato juice (pH 4.40 to 5.00) and reduced the minimal pH at which growth could be initiated. On the other hand, the acetoin-producing strain was outcompeted by the nonproducer in a mixed-culture experiment at low pH, suggesting a fitness cost associated with acetoin production. Finally, we showed that acetoin production profoundly changes the appearance of E. coli on several diagnostic culture media. Natural E. coli strains that have laterally acquired budAB genes may therefore have escaped detection thus far. This study demonstrates the potential importance of acetoin fermentation in the ecology of E. coli in the food chain and contributes to a better understanding of the microbiological stability and safety of acidic foods.

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“…In addition, we have to consider recent tendencies such as the coming back to "natural" processing that in some cases increase food safety risks of microbial origin. It was the case of E. coli O157:H7 organisms found to survive for 20 days in unpreserved refrigerated apple cider artisanally produced (apples were not washed, cider was not pasteurized, and no preservatives were added) [48]. Finally, we have to underline that in specific clinical cases, also food-delivering microorganisms generally recognized as safe, such as lactic acid bacteria of protechnological interest and/or probiotic strains, can cause illness [68].…”

Section: Safetymentioning

confidence: 99%

“…[48] Two commonly consumed traditional condiments (iru and ogiri) and their respective raw seeds (locust bean and melon) were found contaminated with potentially pathogenic species such as Alcaligenes faecalis, Bacillus anthracis, Proteus mirabilis and Staphylococcus sciuri subsp. sciuri occurred in the samples.…”

Section: Safety Issue Evidence Referencementioning

confidence: 99%

Spontaneous Food Fermentations and Potential Risks for Human Health

et al. 2017

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Abstract:Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.Keywords: fermented food; fermentation; beverage; safety; risks; spontaneous fermentation; starter cultures; spoilage microbes; pathogens; contaminant Fermented Foods and Beverages: Scientific Dimension, Social Relevance, and Economic SignificanceA large basket of food and beverages is obtained from a microbial-based transformation of food raw materials. Different classes of microorganisms can be involved, mainly yeasts and bacteria, with a certain role of molds. The obtained fermented foods and beverages have ben staple foods for millennia, with a considerable importance in the human diet for reasons of generally enhanced shelf-life, palatability, safety and nutritional quality [1]. In fact, the desired fermentation process consists of protechnological microbial development in the given matrix, with direct and indirect effects of primary and secondary microbial metabolism. Protechnological microorganisms, in order to obtain energy and to sustain their anabolic processes, reduce the content of carbohydrates and other macromolecules available in the raw matrix, accumulating catabolic products (e.g., lactic acid, ethanol). These biological dynamics, together with the possible release of antimicrobial compounds [2], reduce the risks of undesired microbial developments (thus increasing product shelf-life and safety level). On the other hand, both primary and secondary metabolites strongly influence palatability

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An Outbreak of Diarrhea and Hemolytic Uremic Syndrome From Escherichia coli O157:H7 in Fresh-Pressed Apple Cider

Cited by 629 publications

References 16 publications

Microgravity Alters the Physiological Characteristics of Escherichia coli O157:H7 ATCC 35150, ATCC 43889, and ATCC 43895 under Different Nutrient Conditions

Microgravity Alters the Physiological Characteristics of Escherichia coli O157:H7 ATCC 35150, ATCC 43889, and ATCC 43895 under Different Nutrient Conditions

Acetoin Synthesis Acquisition Favors Escherichia coli Growth at Low pH

Spontaneous Food Fermentations and Potential Risks for Human Health

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