Characterization of Shiga Toxin-Producing<i>Escherichia coli</i>Isolated from Ground Beef Collected in Different Socioeconomic Strata Markets in Buenos Aires, Argentina

Llorente, P.; Barnech, Laura; Irino, Kinue; Rumi, María Valeria; Bentancor, Adriana

doi:10.1155/2014/795104

Cited by 31 publications

(20 citation statements)

References 42 publications

(59 reference statements)

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“…The proportion of ground beef samples testing positive for E . coli O157:H7 (11.6% and 3.5% in 2010–2011 and 2013, respectively) was similar to the 15.0% reported by Llorente et al [ 45 ] for ground beef from butcher shops in Argentina. On the other hand, the range of E .…”

Section: Discussionsupporting

confidence: 87%

Comprehensive Evaluation and Implementation of Improvement Actions in Butcher Shops

et al. 2016

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Foodborne pathogens can cause acute and chronic diseases and produce a wide range of symptoms. Since the consumption of ground beef is a risk factor for infections with some bacterial pathogens, we performed a comprehensive evaluation of butcher shops, implemented improvement actions for both butcher shops and consumers, and verified the impact of those actions implemented. A comprehensive evaluation was made and risk was quantified on a 1–100 scale as high-risk (1–40), moderate-risk (41–70) or low-risk (71–100). A total of 172 raw ground beef and 672 environmental samples were collected from 86 butcher shops during the evaluation (2010–2011) and verification (2013) stages of the study. Ground beef samples were analyzed for mesophilic aerobic organisms, Escherichia coli and coagulase-positive Staphylococcus aureus enumeration. Salmonella spp., E. coli O157:H7, non-O157 Shiga toxin-producing E. coli (STEC), and Listeria monocytogenes were detected and isolated from all samples. Risk quantification resulted in 43 (50.0%) high-risk, 34 (39.5%) moderate-risk, and nine (10.5%) low-risk butcher shops. Training sessions for 498 handlers and 4,506 consumers were held. Re-evaluation by risk quantification and microbiological analyses resulted in 19 (22.1%) high-risk, 42 (48.8%) moderate-risk and 25 (29.1%) low-risk butcher shops. The count of indicator microorganisms decreased with respect to the 2010–2011 period. After the implementation of improvement actions, the presence of L. monocytogenes, E. coli O157:H7 and stx genes in ground beef decreased. Salmonella spp. was isolated from 10 (11.6%) ground beef samples, without detecting statistically significant differences between both study periods (evaluation and verification). The percentage of pathogens in environmental samples was reduced in the verification period (Salmonella spp., 1.5%; L. monocytogenes, 10.7%; E. coli O157:H7, 0.6%; non-O157 STEC, 6.8%). Risk quantification was useful to identify those relevant facts in butcher shops. The reduction of contamination in ground beef and the environment was possible after training handlers based on the problems identified in their own butcher shops. Our results confirm the feasibility of implementing a comprehensive risk management program in butcher shops, and the importance of information campaigns targeting consumers. Further collaborative efforts would be necessary to improve foodstuffs safety at retail level and at home.

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Section: Discussionsupporting

confidence: 87%

Comprehensive Evaluation and Implementation of Improvement Actions in Butcher Shops

et al. 2016

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“…Although this study tested for all the main DEC pathotypes, only STEC strains were found. This is not so surprising as the main ingredient of kibbe is ground beef which is considered one of the most important vehicles for the transmission of STEC (Llorente, Barnech, Irino, Rumi, & Bentancor, 2014;Mora et al, 2007). However, the presence of STEC strains in kibbe samples is of great concern because this type of food is usually eaten raw, and thus could lead to human contamination.…”

Section: Resultsmentioning

confidence: 99%

Search for diarrheagenic Escherichia coli in raw kibbe samples reveals the presence of Shiga toxin-producing strains

et al. 2016

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The aim of this study was to investigate the occurrence of diarrheagenic Escherichia coli (DEC) strains in raw kibbe samples. For this purpose, 70 samples of raw kibbe were collected from retail establishments and analyzed. Isolated bacterial strains that presented a biochemical profile of E. coli were screened by multiplex PCR for the genetic markers defining the main DEC pathotypes. Two strains belonging to O125:H19 and O149:H8 serotypes were positive for stx 1c genetic sequence and expressed the gene, being thus classified as Shiga-toxigenic E. coli (STEC). These strains were further characterized in respect to other virulence traits and susceptibility to antimicrobial agents. One of them presented the genes astA and lpf O113 and the other harbored only lpf O113. One of the strains was susceptible to all the antimicrobials tested but the other presented an intermediate profile of susceptibility to ampicillin. To the best of our knowledge this is probably the first description of O125:H19 and O149:H8 STEC serotypes in refrigerated raw kibbe and foods in general.

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“…[9][10][11][12] All of the ready to eat food samples of our investigation were meat-based ready to eat foods. Some of them like sausage, salami and soup were Article produced in high temperature and therefore were free from any pathogenic bacteria.…”

Section: Discussionmentioning

confidence: 99%

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

Shahreza

Rahimi

Momtaz

2017

Microbiol Res (Pavia)

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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.

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Characterization of Shiga Toxin-ProducingEscherichia coliIsolated from Ground Beef Collected in Different Socioeconomic Strata Markets in Buenos Aires, Argentina

Cited by 31 publications

References 42 publications

Comprehensive Evaluation and Implementation of Improvement Actions in Butcher Shops

Comprehensive Evaluation and Implementation of Improvement Actions in Butcher Shops

Search for diarrheagenic Escherichia coli in raw kibbe samples reveals the presence of Shiga toxin-producing strains

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

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