Shiga toxin-producing Escherichia coli in food: Incidence, ecology, and detection strategies

Rapid and simple method by combining FTA™ card DNA extraction with two set multiplex PCR for simultaneous detection of non-O157 Shiga toxin-producingEscherichia colistrains and virulence genes in food samples

“…; Baker et al . ). The Centers for Disease Control and Prevention (CDC) estimated that non‐O157 STEC were responsible for 64% of the STEC infections (Scallan et al .…”

“…Conventional methods, based on selective and differential media in combination with biochemical confirmation, have historically been widely utilized for E. coli detection but unfortunately these techniques have some limitations; requiring considerable time (4–7 days), extensive labour, and often exhibit low sensitivity and specificity (Baker et al . ,b). Over the past few decades, molecular techniques including polymerase chain reaction (PCR) have been employed for rapid and accurate detection of foodborne pathogens.…”

“…; Baker et al . ,b), and they have been extensively utilized for identifying foodborne pathogens, differentiating bacterial species and detecting virulence genes. Several researchers have reported multiplex PCR assays for detection of STEC serogroups and virulence genes (DebRoy et al .…”

The frequency of shiga-like toxin (stx1 and stx2) and EHEC-hlyA in food by multiplex PCR

“…E.coli shows many different serotypes and of these serotypes, E.coli O157:H7 is a significant morbidity and mortality cause for human health. Bacteria enterohemolysin (hlyA) and cytotoxin known as shiga toxin are important virulence factors (5). Enterohemolysin is coded by hlyA and causes lysis of erythrocytes, contributes to virulence of microorganisms and thus provides iron sources to bacteria so that they can survive in the intestine.…”

Metagenomic assessment of the microbial diversity in ground pork products from markets in the North Central Region of South Korea

“…Ground beef is infamous for its frequent association with foodborne illness, and the microbial populations in ground beef have been more frequently investigated due to issues associated with foodborne illness concerns, particularly enterohemorrhagic Escherichia coli. [2][3][4][5][6] Several contributors to foodborne illness in ground beef products may also apply to ground pork products. However, conclusions about the effects of spoilage microorganisms on beef products cannot be assumed to apply to pork products due to differences in the physiological properties of these meat products.…”