Evaluation by Conductance Assay of Shiga Toxin-Producing Escherichia coli (STEC) O157 and O26 and teir Sensitivity to Selected Disinfectants

J, Skaloud; Pokludová, Lucie; Novotná, R; Čížek, Alois

doi:10.2754/avb200372010101

Cited by 5 publications

(6 citation statements)

References 26 publications

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“…These results clearly demonstrated that S. aureus ATCC 25923 and all staphylococci field isolates were susceptible to lactic acid. The ratio of lactic of MBC to MIC in the present study was similar to that previously reported [20]. The mode of action of bactericidal antibiotic is one for which the ratio of MBC to MIC is ≤4 [21].…”

Section: Mic and Mbc Determinationsupporting

confidence: 91%

Inhibitory Effects and Killing Kinetics of Lactic Acid Rice Gel Against Pathogenic Bacteria Causing Bovine Mastitis

et al. 2018

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and are the major teat skin bacteria and lead to severe bovine mastitis. Teat antiseptic is an important tool for controlling intramammary infection. The antibacterial activity of lactic acid (LA) against one reference strain of ATCC 25923 and two field strains including and was investigated using the broth microdilution method. Its minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were 0.5% for strains belonging to both species. An antiseptic preparation containing 5% LA with modified rice gel (LA-RG) was successfully prepared. Rheological behavior of LA-RG was found to be a pseudoplastic flow with thixotropy with viscosity of approximately 0.007 Pas. LA-RG exhibited a sufficient adhesive property in the rolling ball test with a length of 9.67 ± 0.04 cm. Killing kinetic studies of LA-RG showed that the killing rate of LA-RG was significantly faster than that of LA. After 32 min of exposure to LA-RG, approximately 86% and 60% of and were reduced, respectively. Abnormal bacterial cell surface after exposure to LA-RG was observed by scanning electron microscopy. It is concluded that LA-RG is a promising preparation as an alternative product for preventing mastitis in dairy cattle.

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Section: Mic and Mbc Determinationsupporting

confidence: 91%

Inhibitory Effects and Killing Kinetics of Lactic Acid Rice Gel Against Pathogenic Bacteria Causing Bovine Mastitis

et al. 2018

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“…The MICs of the disinfectants were the same for the two serogroups: 0.02% for peracetic acid, 0.1% for lactic acid or sodium benzenesulfonchloramide, and 0.5% for sodium hypochlorite or glutaraldehyde with glyoxal. Inactivation of both 0157 and 026 was similar to the disinfections used by Skaloud et al (52). Kuda et al (33) studied the effect of benzalkonium chloride (BKC, a quaternary ammonium compound) on cells of STEC 026:NM dried on stainless steel dishes (approxi mately 8 log CFU) at room temperature (20 to 24°C) for 90 min.…”

Section: Survival Of Stec In the Presence Of Disinfectantsmentioning

confidence: 77%

“…A number of disinfectants were tested against a strain each of Shiga toxin-producing 0157 or 026 E. coli by Skaloud et al (52). Approximately 5 log CFU/ml was added to culture medium containing the disinfectant.…”

Section: Survival Of Stec In the Presence Of Disinfectantsmentioning

confidence: 99%

Effect of Stress on Non-O157 Shiga Toxin–Producing Escherichia coli

Smith

Fratamico

2012

Journal of Food Protection

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Non-O157 Shiga toxin-producing Escherichia coli (non-O157 STEC) strains have emerged as important foodborne pathogens worldwide. Non-O157 STEC serogroups O26, O45, O103, O111, O121, and O145 have been declared as adulterants in beef by the U. S. Department of Agriculture Food Safety and Inspection Service. While documentation is limited, treatments including heat and acid that have been shown to inactivate E. coli O157:H7 will likely also destroy non-O157 STEC; however, non-O157 STEC strains show variability in their responses to stress. It has been shown that non-O157 STEC may survive in fermented sausages and cheeses, and treatments such as high pressure may be necessary to eliminate non-O157 STEC from these products. The mechanisms used by non-O157 STEC to resist acid environments are similar to those used by O157:H7 strains and include the acid tolerance response, the oxidative system, and the glutamate and arginine decarboxylase systems. However, one study demonstrated that some non-O157 STEC strains utilize a chaperone-based acid stress response (HdeA and HdeB) to combat acidic conditions, which is lacking in E. coli O157:H7. Genomic studies suggest that while non-O157 STEC can cause diseases similar to those caused by E. coli O157:H7, O157 and non-O157 STECs have different evolutionary histories. Non-O157 STECs are a heterogeneous group of organisms, and there is currently a limited amount of information on their virulence, fitness, and stress responses, rendering it difficult to draw firm conclusions on their behavior when exposed to stress in the environment, in food, and during processing.

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“…The survival of non-0157 STEC in solutions of food-grade antimicrobials has been studied to a lesser extent. For example, 026 and 0157 showed similar MICs of 200 ppm of peroxyacetic acid, 0.1% lactic acid, and 0.5% sodium hypochlorite (43), and 026, 045, 0103, and 0145 showed greater inactivation kinetics in chlorinated water than 0157:H7 (41).…”

mentioning

confidence: 97%

Behavior Of Shiga Toxigenic Escherichia coli Relevant to Lettuce Washing Processes and Consideration Of Factors for Evaluating Washing Process Surrogates

Deng

Wang

Yen

et al. 2014

Journal of Food Protection

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Postharvest processes for fresh produce commonly include washing in water containing antimicrobial chemicals, such as chlorine; however, if the antimicrobials are not present in sufficient levels, washing can promote the spread of contamination that might be present. To understand cross-contamination risk during washing, we tested a collection of Shiga toxigenic Escherichia coli (STEC), including O157:H7 and other non-O157 strains, for certain traits during washing of fresh-cut lettuce, i.e., sensitivity to sublethal chlorine levels and ability to cross-contaminate (detach from and attach to) lettuce in the presence of sublethal chlorine levels. Nonpathogenic E. coli Nissle 1917 (EcN) and Pediococcus pentosaceus lactic acid bacterial species (LAB) were included as potential washing process validation surrogates. As measured by extension of the lag phase of growth in media containing 0.15 ppm of chlorine, chlorine sensitivity varied among the STECs. Cross-contamination was assessed by evaluating transfer of bacteria from inoculated to uninoculated leaves during washing. Without chlorine, similar transfer to wash water and uninoculated leaves was shown. In 1 ppm of chlorine, cross-contamination was not detected with most strains, except for the substantial transfer by a STEC O111 strain and EcN in some replicates. Strain O111 and EcN showed less inactivation in 0.25 ppm of chlorine water compared with O157 (P < 0.05). LAB showed similar transfer and similar chlorine inactivation to O157. Considering together the sublethal chlorine sensitivity and detachment/attachment traits, neither EcN nor LAB displayed optimal characteristics as washing process surrogates for the STEC strains, although further evaluation is needed. This work demonstrated a range of behaviors of STEC strains during lettuce washing and may be helpful in hazard characterization, identifying factors to consider for evaluating washing process efficacy, and identifying phenotypic traits to select surrogates to validate washing processes.

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Evaluation by Conductance Assay of Shiga Toxin-Producing Escherichia coli (STEC) O157 and O26 and teir Sensitivity to Selected Disinfectants

Cited by 5 publications

References 26 publications

Inhibitory Effects and Killing Kinetics of Lactic Acid Rice Gel Against Pathogenic Bacteria Causing Bovine Mastitis

Inhibitory Effects and Killing Kinetics of Lactic Acid Rice Gel Against Pathogenic Bacteria Causing Bovine Mastitis

Effect of Stress on Non-O157 Shiga Toxin–Producing Escherichia coli

Behavior Of Shiga Toxigenic Escherichia coli Relevant to Lettuce Washing Processes and Consideration Of Factors for Evaluating Washing Process Surrogates

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