Detection and frequency of VT1, VT2 and eaeA genes in Escherichia coli O157 and O157:H7 strains isolated from cattle, cattle carcasses and abattoir environment in Istanbul

Yilmaz, Aysun; Gün, Hüseyin; Ugur, Mukden; Turan, Nuri; Yılmaz, Hüseyin

doi:10.1016/j.ijfoodmicro.2005.05.018

Cited by 27 publications

(17 citation statements)

References 36 publications

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“…Although this strain did not contain either of the stx loci, the fact that it contained the eaeA locus is relevant, since this locus is linked to virulence in E. coli 0157 and non-0157 Shiga toxin-producing E. coli strains (23). The present results coincide with previous reports of absence of the stx virulence genes in E. coli 0157:H7 and E. coli 0157 strains from raw meat (5,8,20,21,38). This is the first report of isolation of a large number of .rtx-negative E. coli 0157 and E. coli 0157:H7 strains from ground beef in Mexico.…”

Section: Resultssupporting

confidence: 90%

Escherichia coli O157 in Ground Beef from Local Retail Markets in Pachuca, Mexico

Gómez‐Aldapa

Díz-Cruz

Cerna-Cortés³

et al. 2013

Journal of Food Protection

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Escherichia coli O157 strains have been recognized as pathogenic bacteria, of which raw beef is a known vehicle. An evaluation was done of the presence of E. coli O157 in ground beef from local retail markets in Pachuca, Hidalgo State, Mexico. A total of 120 ground beef samples (500 g) were tested for E. coli O157 by simultaneous application of the U. S. Department of Agriculture, Food Safety and Inspection Service (FSIS)'s Microbiology Laboratory Guidebook culture procedure 5.05, and two commercial kits, Reveal for E. coli O157:H7 and Visual Immunoprecipitate Assay (VIP) Gold for enterohemorrhagic E. coli. Two incubation times (8 and 20 h) were used with the commercial kits. Presence of stx1, stx2, and eaeA loci was determined by multiplex PCR. Of 360 subsamples (120 per procedure), 12 samples were found to be E. coli O157 positive by the FSIS culture method. With VIP, 73 subsamples were presumptive positive after 8 h of enrichment, and 60 were presumptive positive after 20 h of enrichment. Of these, only 6 (8 h) and 8 (20 h) subsamples were confirmed true positives with the FSIS method. With Reveal, 60 subsamples were presumptive positive after 8 h of enrichment and 50 were presumptive positive after 20 h of enrichment. Of these, only 6 (8 h) and 8 (20 h) subsamples were confirmed as true positives with the FSIS method. A total of 57 E. coli O157:H7 and 21 E. coli O157 strains were isolated. None of the O157 or O157:H7 strains had stx1 or stx2 loci, and only one had the eaeA locus. To our knowledge, this is the first report of the presence of E. coli O157 in commercial ground beef from Mexico, and the first report of isolation of a large number of stx-negative E. coli O157 and E. coli O157:H7 strains in Mexico.

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Section: Resultssupporting

confidence: 90%

Escherichia coli O157 in Ground Beef from Local Retail Markets in Pachuca, Mexico

Gómez‐Aldapa

Díz-Cruz

Cerna-Cortés³

et al. 2013

Journal of Food Protection

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“…However, this agent may be also recovered from healthy cattle 3,11 . Although several studies on the various virulence genes of E. coli O157:H7 strains isolated from Turkish cattle have been reported in Turkey 18,19 , researches on the prevalence of major virulence genes in E. coli O157:H7 strains isolated from calves are limited.…”

Section: Discussionmentioning

confidence: 99%

Afyonkarahisar’da Sığır ve Buzağılardan İzole Edilen Escherichia coli O157:H7 Suşlarında İntimin ve Enterohemolizin Genlerinin Belirlenmesi

Kuyucuoğlu¹,

Şeker²,

Sareyyüpoğlu³

et al. 2009

Kafkas Univ Vet Fak Derg

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SummaryThe aim of this study was to detect enterohemolysin (EhlyA) and intimin (eaeA) virulence genes of 14 Escherichia coli O157:H7 strains isolated from 457 fecal samples (237 calves and 220 cattle) by PCR. While EhlyA gene was determined in 13 (92.8%) strains, the eaeA gene was positive in 8 (57.1%) strains. Of the 8 eaeA genes, 4 (50.0%) were obtained from diarrheic calves, 2 (25.0%) from non-diarrheic calves, and 2 (25.0%) from healthy cattle. A total of 7 (50.0%) strains were determined to harbour both of the EhlyA and eaeA genes. This study confirmed that calves, especially diarrheic, and cattle are a reservoir of E. coli O157:H7 strains that may be pathogenic for human.

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“…E. coli 0157 is the most commonly reported serotype of VTEC in North America; however, not all E. coli 0157 isolates harbor genes coding for Stx (22,25,53). Moreover, VTEC of other serotypes (non-0157 VTEC) cause 50% or more of VTEC illness in the United States and Canada (5,13,48).…”

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confidence: 99%

Variation in Heat and Pressure Resistance of Verotoxigenic and Nontoxigenic Escherichia coli

Liu¹,

Gill²,

McMullen³

et al. 2015

Journal of Food Protection

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This study evaluated the heat and pressure resistance of 112 strains of Escherichia coli, including 102 strains of verotoxigenic E. coli (VTEC) representing 23 serotypes and four phylogenetic groups. In an initial screening, the heat and pressure resistance of 100 strains, including 94 VTEC strains, were tested in phosphate-buffered saline (PBS). Treatment at 60°C for 5 min reduced cell counts by 2.0 to 5.5 log CFU/ml; treatment at 600 MPa for 3 min at 25°C reduced the cell counts by 1.1 to 5.5 log CFU/ml. Heat or pressure resistance did not correlate to the phylogenetic group or the serotype. A smaller group of E. coli strains was evaluated for heat and pressure resistance in Luria-Bertani (LB) broth. Generally, the levels of heat resistance of E. coli strains in LB and PBS were similar; however, the levels of pressure resistance observed for treatments in LB broth or PBS were variable. The cell counts of pressure-resistant strains of VTEC were reduced by less than 1.5 log CFU/ml after treatment at 600 MPa for 3 min. E. coli strains were also treated with 600 MPa for 3 min in ground beef or inoculated into beef patties and grilled to 63 or 71°C. The cell counts of the VTEC E. coli O26:H11 strain 05-6544 were reduced by 2 log CFU/g by pressure treatment in ground beef. The cell counts of the heat-resistant E. coli strain AW1.7 were reduced by 1.4 and 3.4 log CFU/g in beef patties grilled to internal temperatures of 63 and 71°C, respectively. The cell counts of E. coli 05-6544 were reduced by less than 3 and 6 log CFU/g in beef patties grilled to internal temperatures of 63 and 71°C, respectively. To study whether the composition of the beef patties influenced heat resistance, E. coli strains AW1.7, AW1.7 Δ pHR1, MG1655, and LMM1030 were mixed into beef patties containing 15 or 35% fat and 0 or 2% NaCl, and the patties were grilled to an internal temperature of 63°C. The highest heat resistance of E. coli was observed in patties containing 15% fat and 2% NaCl.

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Detection and frequency of VT1, VT2 and eaeA genes in Escherichia coli O157 and O157:H7 strains isolated from cattle, cattle carcasses and abattoir environment in Istanbul

Cited by 27 publications

References 36 publications

Escherichia coli O157 in Ground Beef from Local Retail Markets in Pachuca, Mexico

Escherichia coli O157 in Ground Beef from Local Retail Markets in Pachuca, Mexico

Afyonkarahisar’da Sığır ve Buzağılardan İzole Edilen Escherichia coli O157:H7 Suşlarında İntimin ve Enterohemolizin Genlerinin Belirlenmesi

Variation in Heat and Pressure Resistance of Verotoxigenic and Nontoxigenic Escherichia coli

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