Comparative study on the high pressure inactivation behavior of the Shiga toxin-producing Escherichia coli O104:H4 and O157:H7 outbreak strains and a non-pathogenic surrogate

Reineke, Kai; Sevenich, Robert; Hertwig, Christian; Janßen, Traute; Fröhling, Antje; Knorr, Dietrich; Wieler, Lothar H.; Schlüter, Oliver

doi:10.1016/j.fm.2014.07.017

Cited by 20 publications

(15 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The adaptation of E. coli O104:H4 to multiple adverse conditions occurring in the food matrix has been documented by only a few studies (25)(26)(27). A recent study showed increased resistance of the O104:H4 strain to high pressure after precultivation of the strain in nutrient broth at pH 5 and inactivation in carrot juice (pH 5.1) (27).…”

Section: Discussionmentioning

confidence: 99%

“…A recent study showed increased resistance of the O104:H4 strain to high pressure after precultivation of the strain in nutrient broth at pH 5 and inactivation in carrot juice (pH 5.1) (27). A comparison between the growth kinetics values observed for E. coli O104:H4 in foods and those predicted for E. coli O157:H7 by using the U.S. Department of Agriculture Pathogen Modeling Program indicated that E. coli O104:H4 grows faster than E. coli O157:H7 in broth and in alfalfa and broccoli sprouts at 15°C (25).…”

Section: Discussionmentioning

confidence: 99%

“…Rode et al (23) described the sorbitol-fermenting O157:NM outbreak strain as the STEC strain that showed the greatest ability to survive the conditions in fermented sausages. Only a few studies investigated the survival of the EHEC/EAEC O104:H4 outbreak strain, and these focused mainly on plant foods (24)(25)(26)(27). Moreover, the European Food Safety Authority (EFSA) recently expressed the need for further controlled studies that fully quantify the survival characteristics of EAEC in wet and dry substrates under laboratory and natural conditions (28).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Fitness of Enterohemorrhagic Escherichia coli (EHEC)/Enteroaggregative E. coli O104:H4 in Comparison to That of EHEC O157: Survival Studies in Food and In Vitro

Böhnlein

Kabisch

Meske

et al. 2016

Appl Environ Microbiol

View full text Add to dashboard Cite

In 2011, one of the world's largest outbreaks of hemolytic-uremic syndrome (HUS) occurred, caused by a rare Escherichia coli serotype, O104:H4, that shared the virulence profiles of Shiga toxin-producing E. coli (STEC)/enterohemorrhagic E. coli (EHEC) and enteroaggregative E. coli (EAEC). The persistence and fitness factors of the highly virulent EHEC/EAEC O104:H4 strain, grown either in food or in vitro, were compared with those of E. coli O157 outbreak-associated strains. The log reduction rates of the different EHEC strains during the maturation of fermented sausages were not significantly different. Both the O157:NM and O104:H4 serotypes could be shown by qualitative enrichment to be present after 60 days of sausage storage. Moreover, the EHEC/EAEC O104:H4 strain appeared to be more viable than E. coli O157:H7 under conditions of decreased pH and in the presence of sodium nitrite. Analysis of specific EHEC strains in experiments with an EHEC inoculation cocktail showed a dominance of EHEC/EAEC O104:H4, which could be isolated from fermented sausages for 60 days. Inhibitory activities of EHEC/EAEC O104:H4 toward several E. coli strains, including serotype O157 strains, could be determined. Our study suggests that EHEC/ EAEC O104:H4 is well adapted to the multiple adverse conditions occurring in fermented raw sausages. Therefore, it is strongly recommended that STEC strain cocktails composed of several serotypes, instead of E. coli O157:H7 alone, be used in food risk assessments. The enhanced persistence of EHEC/EAEC O104:H4 as a result of its robustness, as well as the production of bacteriocins, may account for its extraordinary virulence potential. IMPORTANCEIn 2011, a severe outbreak caused by an EHEC/EAEC serovar O104:H4 strain led to many HUS sequelae. In this study, the persistence of the O104:H4 strain was compared with those of other outbreak-relevant STEC strains under conditions of fermented raw sausage production. Both O157:NM and O104:H4 strains could survive longer during the production of fermented sausages than E. coli O157:H7 strains. E. coli O104:H4 was also shown to be well adapted to the multiple adverse conditions encountered in fermented sausages, and the secretion of a bacteriocin may explain the competitive advantage of this strain in an EHEC strain cocktail. Consequently, this study strongly suggests that enhanced survival and persistence, and the presumptive production of a bacteriocin, may explain the increased virulence of the O104:H4 outbreak strain. Furthermore, this strain appears to be capable of surviving in a meat product, suggesting that meat should not be excluded as a source of potential E. coli O104:H4 infection. The Shiga toxin-producing Escherichia coli (STEC) strains, which include enterohemorrhagic E. coli (EHEC) strains, are pathogenic E. coli strains with the potential to cause severe enteric and systemic disease in humans. These bacteria have accounted for various foodborne infections over recent decades. The pathogenesis of EHEC disease depends on the produ...

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Fitness of Enterohemorrhagic Escherichia coli (EHEC)/Enteroaggregative E. coli O104:H4 in Comparison to That of EHEC O157: Survival Studies in Food and In Vitro

Böhnlein

Kabisch

Meske

et al. 2016

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…Desde entonces, ha sido reconocida a nivel mundial como un problema de salud pública provocando diarrea, colitis hemorrágica y HUS (Wang et al, 2013). Los serotipos O26:H11, O111:NM y O104:H4 recientemente han sido relacionado con infecciones en humanos, pero E. coli O157:H7 ha estado asociada a la mayoría de los grandes brotes (Bavaro, 2012, Tzschoppe et al, 2012Reineke et al, 2015).…”

Section: Characteristics and Plant-bacterium Communicationunclassified

“…Since then, it has been recognized worldwide as a public health problem, causing diarrhea, haemorrhagic colitis and HUS (Wang et al, 2013). The serotypes O26:H11, O111:NM and O104:H4 have recently been linked to human infections, but pathogenic E. coli O157:H7 has been associated with most of the major outbreaks (Bavaro, 2012, Tzschoppe et al, 2012Reineke et al, 2015).…”

mentioning

confidence: 99%

Interacciones entre Escherichia coli O157:H7 y Plantas Comestibles. ¿Se han Desarrollado Mecanismos de Internalización Bacteriana?

Torres-Aguilar

Manjarrez-DomÃnguez

Acosta-MuÃ±iz

et al. 2015

RMF

View full text Add to dashboard Cite

Abstract. Despite efforts to prevent microbial contamination, the occurrence of human pathogens in fresh fruit and vegetable is quite common. It is now known that E. coli O157:H7 can inhabit food plants passively. Here, we review the literature on phylloplane adhesion, survival and internalization of this bacterium, as well as some of the interaction mechanisms between it and the food plant, and other Resumen. La presencia de bacterias patógenas en frutas y hortalizas es muy común a pesar de los grandes esfuerzos realizados para prevenir la contaminación microbiologica. En la actualidad, se sabe (o se conoce) que E. coli O157:H7 puede colonizar de forma pasiva plantas comestibles. Este trabajo presenta una revisión de literatura sobre E. coli y su adhesión al filoplano, supervivencia e internalización, así como mecanismos de interacción bacteria -planta. Una vez, que este patógeno, se adhiere a la superficie de la planta, puede introducirse al tejido, para después movilizarse y multiplicarse. Esta revisión ofrece una visión general de los mecanismos de interacción entre el tejido vegetal y E. coli O157:H7. Se considera que este patógeno ha mejorado su competencia ecológica en plantas comestibles, sin perder su virulencia para el ser hu- Interactions between

show abstract

Effect of the food matrix on pressure resistance of Shiga-toxin producing Escherichia coli

Garcia-Hernandez

Driedger

et al. 2016

Food Microbiology

View full text Add to dashboard Cite

Comparative study on the high pressure inactivation behavior of the Shiga toxin-producing Escherichia coli O104:H4 and O157:H7 outbreak strains and a non-pathogenic surrogate

Cited by 20 publications

References 34 publications

Fitness of Enterohemorrhagic Escherichia coli (EHEC)/Enteroaggregative E. coli O104:H4 in Comparison to That of EHEC O157: Survival Studies in Food and In Vitro

Fitness of Enterohemorrhagic Escherichia coli (EHEC)/Enteroaggregative E. coli O104:H4 in Comparison to That of EHEC O157: Survival Studies in Food and In Vitro

Interacciones entre Escherichia coli O157:H7 y Plantas Comestibles. ¿Se han Desarrollado Mecanismos de Internalización Bacteriana?

Effect of the food matrix on pressure resistance of Shiga-toxin producing Escherichia coli

Contact Info

Product

Resources

About