Shiga toxin Stx2 is heat-stable and not inactivated by pasteurization

Rasooly, Reuven; Paula, María

doi:10.1016/j.ijfoodmicro.2009.10.005

Cited by 51 publications

(49 citation statements)

References 17 publications

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“…The Stx2a i.g. intoxication LD 50 and 95% confidence interval (CI) values were determined by probit regression analysis with log transformation of the values.…”

Section: Methodsmentioning

confidence: 99%

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Oral Intoxication of Mice with Shiga Toxin Type 2a (Stx2a) and Protection by Anti-Stx2a Monoclonal Antibody 11E10

et al. 2014

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Shiga toxin (Stx)-producing Escherichia coli (STEC) strains cause food-borne outbreaks of hemorrhagic colitis and, less commonly, a serious kidney-damaging sequela called the hemolytic uremic syndrome (HUS). Stx, the primary virulence factor expressed by STEC, is an AB 5 toxin with two antigenically distinct forms, Stx1a and Stx2a. Although both toxins have similar biological activities, Stx2a is more frequently produced by STEC strains that cause HUS than is Stx1a. Here we asked whether Stx1a and Stx2a act differently when delivered orally by gavage. We found that Stx2a had a 50% lethal dose (LD 50 ) of 2.9 g, but no morbidity occurred after oral intoxication with up to 157 g of Stx1a. We also compared several biochemical and histological parameters in mice intoxicated orally versus intraperitoneally with Stx2a. We discovered that both intoxication routes caused similar increases in serum creatinine and blood urea nitrogen, indicative of kidney damage, as well as electrolyte imbalances and weight loss in the animals. Furthermore, kidney sections from Stx2a-intoxicated mice revealed multifocal, acute tubular necrosis (ATN). Of particular note, we detected Stx2a in kidney sections from orally intoxicated mice in the same region as the epithelial cell type in which ATN was detected. Lastly, we showed reduced renal damage, as determined by renal biomarkers and histopathology, and full protection of orally intoxicated mice with monoclonal antibody (MAb) 11E10 directed against the toxin A subunit; conversely, an irrelevant MAb had no therapeutic effect. Orally intoxicated mice could be rescued by MAb 11E10 6 h but not 24 h after Stx2a delivery.

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“…The Stx2a i.g. intoxication LD 50 and 95% confidence interval (CI) values were determined by probit regression analysis with log transformation of the values.…”

Section: Methodsmentioning

confidence: 99%

“…The LD 50 for Stx2a after oral intoxication was calculated to be 2.9 g (CI, 1.4 to 5.0 g), 1,000ϫ greater than the i.p. Stx2a LD 50 of approximately 2 ng (see reference 37), which was confirmed with our toxin lot (not shown). The mean time to death (MTD) was 4.9 days.…”

Section: Stx2a But Not Stx1a Is Lethal For Mice After Oral Intoxicationmentioning

confidence: 97%

Oral Intoxication of Mice with Shiga Toxin Type 2a (Stx2a) and Protection by Anti-Stx2a Monoclonal Antibody 11E10

et al. 2014

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“…This serotype is regarded as being more transmissible than other E. coli serotypes due to a number of reasons, including its increased tolerance to acid, which allows it to easily survive the acid conditions of the stomach. This bacterium also produces Shiga toxins, which are heat stable, and therefore unaffected by conventional pasteurization methods (Rasooly and Do, 2010). Small doses of fewer than 10 cells may lead to infection (Forsythe, 2010).…”

Section: Introductionmentioning

confidence: 99%

Escherichia Coli O157:h7 in Food With Health-Related Risks

Lahmer¹,

Williams²,

Jones³

2017

J. res. health sci.

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E. coli O157:H7 has been implicated in many cases of food contamination across the world, in both the beef and poultry industries, with approximately 1,000 E. coli O157 cases reported in UK each year. This includes 100 cases of haemolytic uraemic syndrome, a serious illness that can cause acute renal failure. Indeed, E. coli O157:H7 infections are of particular concern due to the potential severity of symptoms. An estimated 73,500 cases of illness, 2000 hospitalisations and 60 deaths occur each year in the USA due to E. coli O157 infection, costing approximately $1 billion a year in medical costs and lost productivity E. coli O157:H7 is regarded as being more transmissible than other E. coli serotypes for a number of reasons, including its increased tolerance to acid, which allows it to easily survive the acidic conditions of the stomach. This bacterium also produces Shiga toxins, which are heat stable, and therefore unaffected by conventional pasteurization methods. Small doses of fewer than 10 cells may lead to infection. Collectively, these factors make the control of E. coli O157:H7 an important issue in recent times for the food sector. Many preventative measures have been introduced and targeted at all stages of the food chain, from the farm, to the slaughterhouse, and to the preparation of food at home.

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“…Staphylococcus aureus produces a group of 21 enterotoxins, many of which are heat-resistant in foods (2,3). Therefore, measures to prevent the growth of S. aureus are critical because normal temperatures used in cooking will not destroy the toxins, and foods containing staphylococcal enterotoxin usually look and taste normal (4,5).…”

Section: Introductionmentioning

confidence: 99%