Occurrence of Shiga toxin-producing E. coli (STEC) on carcasses and retail beef cuts in the marketing chain of beef in Argentina

Etcheverría, Analía Inés; Padola, Nora Lía; Sanz, Marcelo E.; Polifroni, Rosana; Krüger, Alejandra; Passucci, Juan; Rodríguez, Edgardo; Taraborelli, A.L; Ballerio, M.; Parma, A

doi:10.1016/j.meatsci.2010.05.027

Cited by 43 publications

(33 citation statements)

References 44 publications

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“…The higher frequency of stx2 isolation in STEC isolates from beef was in accordance with other studies [23,55,57,58]. However, in beef, eaeA gene was reported in 100% of STEC O157:H7 and 19% of non-O157 isolates [31].In contrary, all STEC strains from meat products in Australia were negative for eaeA gene [59].…”

supporting

confidence: 87%

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Molecular Characterization of Escherichia coli O157:H7 and non-O157 Shiga Toxin Producing E. coli from Retail Meat and Humans

Ahmed

MacLeod²,

Bayomi³

et al. 2017

Zagazig Veterinary Journal

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A total of 550 meat samples (300 minced beef and 250 chicken meat) marketed in Zagazig City, Sharkia Governorate, Egypt, as well as 150 human stool samples were examined for Shiga toxin producing E. coli. Results revealed that the isolation rates of E. coli O157:H7 versus non-O157 were 1.7% versus 2.3% in minced beef, 0.8% versus 2% in chicken meat and 0.7% versus 2.7% in human stools. Other identified serotypes were including O111:H8 (25%), O26:H11 (20.8%), O55:H7 (16.7%) and O113:H21 (4.2%). Virulence associated genes were identified in E. coli serotypes, stx1 and stx2 were characterized in 16.7% and 62.5% of the isolates, while, eaeA and hlyA genes were identified in 50% and 70.8% of the examined serotypes, respectively. Genotyping of E. coli O157:H7 serotype from different sources using Enterobacterial repetitive intergenic consensus polymerase chain reaction (ERIC-PCR) fingerprinting revealed heterogenicity of the isolates, however, human and minced beef isolates were grouped in the same cluster indicating potential transmission of infection from contaminated beef to human consumers. In conclusion, ERIC-PCR is a highly discriminatory, reliable and cost-effective tool for tracing sources of infection with bacteria. Public health education and application of strict hygienic measures during slaughtering, transportation and preparation of meat are essential to minimize the risk of contamination and transmission of infection to consumers.

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supporting

confidence: 87%

“…Contamination of the carcass usually occurs during slaughtering, dressing and evisceration [22]. Consumption of ground beef poses more risk than intact muscles because it can be contaminated during the grinding operation [23].…”

Section: Discussionmentioning

confidence: 99%

Molecular Characterization of Escherichia coli O157:H7 and non-O157 Shiga Toxin Producing E. coli from Retail Meat and Humans

Ahmed

MacLeod²,

Bayomi³

et al. 2017

Zagazig Veterinary Journal

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“…Swabs were processed according to Etcheverría et al (2010) and Fernández et al (2009), with modifications. Briefly, the swabs were cultured in buffered peptone water (carcass swabs) and Luria Bertani broth (cloacal swabs) with shaking (100 rpm) at 37 C for 18 h, and an aliquot was boiled after diluting it in sterile double-distilled water.…”

Section: Sample Preparationmentioning

confidence: 99%

Enteropathogenic (EPEC) and Shigatoxigenic Escherichia coli (STEC) in broiler chickens and derived products at different retail stores

et al. 2012

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“…In the present study, eae and hlyA genes were detected as well as shiga toxin genes (4 stx1 and stx2, 14 only stx2) in 18 of the total 34 E. coli O157 isolates obtained from rectal swab samples. Stx2-producing strains are often more related to HUS than stx1-producing strains 4,6,33 . In this study, the predominant stx type found was stx2, in aggrement with previous studies 2, 28,32 .…”

Section: Discussionmentioning

confidence: 99%

Elazığ’da Mezbahalarda Kesilen Sığırlardan ve Piyasada Satılan Kıymalardan Shiga Toksin Üreten Escherichia coli O157’nin İzolasyonu, Virulens Genleri ve Antibiyotiklere Duyarlılıkları

Kalender¹

2013

Kafkas Univ Vet Fak Derg

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SummaryShiga Toxin-Producing Escherichia coli O157 (STEC O157) is a foodborne pathogen. Contaminated meat and meat products have an important role in human STEC O157 outbreaks. The aims of this study were to investigate the presence of STEC O157 in slaughtered cattle in abattoirs and ground beef sold in Elazığ, and to determine virulence genes and antimicrobial resistance patterns of STEC O157 isolates. A total of 540 rectal swab samples were collected immediately after slaughter. In addition, 100 ground beef samples were obtained from the butcher shops. Selective enrichment, immunomagnetic separation and plating on Sorbitol MacConkey Agar with cefixime and tellurite (CT-SMAC Agar) were used for the culture. Presence of genes encoding shiga toxin 1 and 2 (stx1 and stx2), H7 flagella (fliCh7), enterohemolysin (hlyA), intimin (eae) and O157 (rfbE) in the isolates was detected by Polymerase Chain Reaction (PCR). In the PCR analysis of rectal swab samples., 34 of 82 sorbitol negative isolates were positive for E. coli O157. 22 (64.7%) of E. coli O157 isolates belonged to E. coli O157:H7. STEC O157 was detected in 18 (3.3%) of rectal swab samples. STEC O157:H7 was isolated from 2 (2%) of ground beef samples. All STEC O157 isolates contained hlyA and eae genes. All STEC O157 isolates obtained from both rectal swab and ground beef samples were resistant to four or more antimicrobials. All STEC O157 isolates were resistant to penicillin, clindamycin, tiamulin and tilmicosin. Two STEC isolates were resistance to ampicillin. Six STEC O157 isolates were resistance to chlortetracycline and sulphadimethoxine. One STEC O157 isolate was resistant to enrofloxacin, florfenicol and oxytetracycline. Keywords: E. coli O157, Cattle, Ground beef, Virulence genes, Antibiotic resistance Elazığ'da Mezbahalarda Kesilen Sığırlardan ve Piyasada Satılan Kıymalardan Shiga Toksin Üreten Escherichia coli O157'nin İzolasyonu, Virulens Genleri ve Antibiyotiklere Duyarlılıkları ÖzetShiga toxin üreten Escherichia coli O157 (STEC O157) gıda kaynaklı enfeksiyonlara yol açan bir patojendir. Kontamine et ve et ürünleri insanlarda salgınların görülmesinde önemli bir rol oynamaktadır. Bu çalışma Elazığ'da mezbahalarda kesilen sığırlardan ve piyasada satılan kıymalardan STEC O157'nin izolasyonu, izolatların virulens genlerinin ve antibiyotiklere duyarlılıklarının belirlenmesi amacıyla yapılmıştır. Kesimden sonra 540 rektal swap örneği ve kasaplardan 100 kıyma örneği toplanmıştır. Etken izolasyonu için selektif zenginleştirme ve immunomagnetik separasyondan sonra sefiksim ve tellürit suplementi içeren Sorbitol MacConkey Agar kullanıldı. Polimeraz zincir reaksiyonu(PCR) ile izolatlarda shiga toxin 1 ve 2 (stx1 and stx2), H7 flagella (fliCh7), enterohemolysin (hlyA), intimin (eae) ve O157 (rfbE) genlerinin varlığı araştırıldı. Rektal sıvap örneklerinin PCR testinde, 82 sorbitol negatif izolatın 34'ü Escherichia coli O157 yönünden pozitif bulundu. Escherichia coli O157 izolatlarının 22'si (%64.7) Escherichia coli O157:H7 olarak tiplendirildi. Rektal swap örn...

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Occurrence of Shiga toxin-producing E. coli (STEC) on carcasses and retail beef cuts in the marketing chain of beef in Argentina

Cited by 43 publications

References 44 publications

Molecular Characterization of Escherichia coli O157:H7 and non-O157 Shiga Toxin Producing E. coli from Retail Meat and Humans

Molecular Characterization of Escherichia coli O157:H7 and non-O157 Shiga Toxin Producing E. coli from Retail Meat and Humans

Enteropathogenic (EPEC) and Shigatoxigenic Escherichia coli (STEC) in broiler chickens and derived products at different retail stores

Elazığ’da Mezbahalarda Kesilen Sığırlardan ve Piyasada Satılan Kıymalardan Shiga Toksin Üreten Escherichia coli O157’nin İzolasyonu, Virulens Genleri ve Antibiyotiklere Duyarlılıkları

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