Escherichia coli O157:H7 Infections associated with contaminated pork products — Alberta, Canada, July–October 2014

Honish, Lance; Punja, Nisha; Nunn, S; Nelson, D; Hislop, Nyall; Gosselin, G; Stashko, Natisha; Dittrich, D

doi:10.14745/ccdr.v43i01a04

Cited by 18 publications

(13 citation statements)

References 6 publications

(3 reference statements)

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“…Swine harbour STEC strains that can be transferred along the food-chain posing a risk for public health (Baranzoni et al 2016). As a matter of fact, STEC have been isolated from pigs and pork products, in some cases associated with episodes of HC and HUS in humans (MacDonald et al 2004;Conedera et al 2007;Fratamico et al 2008;Trotz-Williams et al 2012;Baranzoni et al 2016;Honish et al 2017).…”

Section: Discussionmentioning

confidence: 99%

“…; Honish et al . ), although in these reports it could not be excluded that the contamination of pork‐derived food may have occurred during the processing or by cross contamination (Tseng et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…It has been described that healthy swine may shed STEC in their faeces (Tseng et al 2014) and cases of human STEC infections, including outbreaks, have been attributed to pork products (Conedera et al 2007;Baranzoni et al 2016;Honish et al 2017), although in these reports it could not be excluded that the contamination of pork-derived food may have occurred during the processing or by cross contamination (Tseng et al 2014). Some STEC strains cause oedema disease in pigs, a peracute often-fatal enterotoxemia affecting primarily healthy animals after weaning (Cornick et al 1999).…”

Section: Introductionmentioning

confidence: 99%

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Detection and isolation of Shiga Toxin‐producing Escherichia coli (STEC) strains in caecal samples from pigs at slaughter in Italy

Arancia

Iurescia

Lorenzetti

et al. 2019

Veterinary Medicine & Sci

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Shiga toxin‐producing Escherichia coli (STEC) strains are food‐borne pathogens of public health concern. Despite ruminants are the most important reservoir, STEC human infections have also been attributed to pigs. We examined for the presence of STEC in 234 samples of swine caecal content collected during the year 2015 at Italian abattoirs in the framework of the harmonized monitoring of antimicrobial resistance (Decision 2013/652/EU). The presence of stx genes was detected in 122 (52.1%) samples, which were subsequently subjected to STEC isolation and characterization. The analysis of the 66 isolated STEC strains showed that the majority of the isolates (74.2%) possessed the stx2a gene subtype, in a few cases (16.7%) in combination with stx2b or stx2c. Only 25.8% of isolates possessed the stx2e subtype, typical of swine‐adapted STEC. None of the isolates possessed the intimin‐coding eae gene and the majority of them did not belong to serogroups commonly associated with human infections. The results of this study suggest that pigs can be considered as potential reservoir of certain STEC types.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Detection and isolation of Shiga Toxin‐producing Escherichia coli (STEC) strains in caecal samples from pigs at slaughter in Italy

Arancia

Iurescia

Lorenzetti

et al. 2019

Veterinary Medicine & Sci

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“…The majority of the human E. coli O157:H7 cases were due to food and water contaminated with cattle faecal matter (Gyles, 2007). Recent E. coli O157:H7 outbreaks were linked to undercooked ground beef (King et al, 2014;Torso et al, 2015), beef products (CDC, 2016), ground bison (Cronquist, 2014), pork (Cheng, 2015;Honish, 2017), raw milk (Logsdon et al, 2015), bagged salad (Marder et al, 2014), romaine lettuce (Slayton et al, 2013), spinach (Sharapov et al, 2016) and strawberies (Laidler et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Risk of Escherichia coli O157:H7 infection linked to the consumption of beef

J.M.K.J.K.¹,

New²,

Ubong³

et al. 2017

Food Res.

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Escherichia coli O157:H7 is a major food-borne pathogen that has resulted in numerous outbreaks around the world. Widespread distribution of the organism in various ecological niches impedes the control measures. This study aimed to detect and quantify E. coli O157:H7 in beef sold in wet markets and hypermarkets in Malaysia and to determine the risk of E. coli O157:H7 infection linked to consumption of beef. The rfbO157 and flicH7 primers targeted on somatic antigen (O157) and flagellar antigen (H7) respectively of E. coli O157:H7 was used for the MPN-PCR method. A total of 99 beef samples were collected from local wet markets and hypermarkets. The highest E. coli O157:H7 contamination rate was observed in beef samples collected from wet markets (89.50%), whereas the contamination rate in hyper market A and B were compratively low (35.35 and 20% respectively). However, the microbial load was highest in the beef samples from hypermarket A (1100 MPN/g) while E. coli O157:H7 bacterial load in beef samples from hypermarket B and wet market ranged from 3 to 93 MPN/g and 3 to 240 MPN/g, respectively. Using the Quantitative Microbial Risk Assessment (QMRA) approach the risk was estimated incorporating the findings of the prevalence study and predictions based on home storage, cooking and consumption patterns. Three different exposure pathways were investigated to estimate the risk associated with contaminated beef and Monte Carlo simulation was used to determine the level of uncertainty. The developed model predicated that consumption of contaminated beef can be accountable for 1.83E+06 E. coli O157:H7 cases per year in Malaysia. The reliability of the model, data gaps and further research needs, is discussed. Through continuous improvement Quantitative Microbial Risk Assessment provides valuable insight into controlling and prevention strategies.

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“…Other studies show that swine harbor various serotypes of STEC, including O157:H7 (11,16,39) and that STEC O157:H7 organisms are highly pathogenic in swine (8). Foodborne outbreaks caused by consumption of pork products contaminated with STEC O157:H7 occurred in Canada in 2014 and 2018 (10,13); however, conclusive evidence of widespread porkassociated STEC infections in the United States is limited.…”

mentioning

confidence: 99%

Salmonella and Shiga Toxin–Producing Escherichia coli in Products Sampled in the Food Safety and Inspection Service Raw Pork Baseline Study

Scott

Mbandi

Buchanan

et al. 2020

Journal of Food Protection

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The Food Safety and Inspection Service (FSIS) conducts microbiological baseline studies to determine national prevalence of select foodborne pathogens in federally inspected meat and poultry products and to obtain data for risk assessments. The FSIS conducted a baseline study from 1 June 2017 through 31 May 2018 to characterize and determine the prevalence of Salmonella and assess the occurrence of Shiga toxin–producing Escherichia coli (STEC) in a variety of raw pork products. In total, 4,014 samples from slaughter and processing establishments were analyzed for Salmonella; a subset of these samples (1,395) from slaughter establishments were also analyzed for STEC. Analyses determined that the national prevalence of Salmonella in raw pork products was highest in comminuted products (28.9%), followed by intact cuts (5.3%) and nonintact cuts (3.9%). Less than 1% of samples analyzed were positive for the top seven STEC. Our findings indicate there is a need for additional pathogen reduction strategies for raw pork products.

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Escherichia coli O157:H7 Infections associated with contaminated pork products — Alberta, Canada, July–October 2014

Abstract: SummaryWhat is already known about this topic?Pork is a known, although infrequent, source of human Escherichia coli O157:H7 infection. E. coli O157:H7 infections often result in clinically severe illness with serious complications in humans.

Cited by 18 publications

References 6 publications

Detection and isolation of Shiga Toxin‐producing Escherichia coli (STEC) strains in caecal samples from pigs at slaughter in Italy

Detection and isolation of Shiga Toxin‐producing Escherichia coli (STEC) strains in caecal samples from pigs at slaughter in Italy

Risk of Escherichia coli O157:H7 infection linked to the consumption of beef

Salmonella and Shiga Toxin–Producing Escherichia coli in Products Sampled in the Food Safety and Inspection Service Raw Pork Baseline Study

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