Category Archives: E.coli O103

Research – Genetic diversity and pathogenic potential of Shiga toxin-producing Escherichia coli (STEC) derived from German flour

Posted on July 4, 2021 by | Leave a comment

Science Direct

Abstract

Shiga toxin-producing Escherichia coli (STEC) can cause severe human illness, which are frequently linked to the consumption of contaminated beef or dairy products. However, recent outbreaks associated with contaminated flour and undercooked dough in the United States and Canada, highlight the potential of plant based food as transmission routes for STEC. In Germany STEC has been isolated from flour, but no cases of illness have been linked to flour.

In this study, we characterized 123 STEC strains isolated from flour and flour products collected between 2015 and 2019 across Germany. In addition to determination of serotype and Shiga toxin subtype, whole genome sequencing (WGS) was used for isolates collected in 2018 to determine phylogenetic relationships, sequence type (ST), and virulence-associated genes (VAGs).

We found a high diversity of serotypes including those frequently associated with human illness and outbreaks, such as O157:H7 (stx2c/d, eae), O145:H28 (stx2a, eae), O146:H28 (stx2b), and O103:H2 (stx1a, eae). Serotypes O187:H28 (ST200, stx2g) and O154:H31 (ST1892, stx1d) were most prevalent, but are rarely linked to human cases. However, WGS analysis revealed that these strains, as well as, O156:H25 (ST300, stx1a) harbour high numbers of VAGs, including eae, nleB and est1a/sta1.

Although STEC-contaminated flour products have yet not been epidemiologically linked to human clinical cases in Germany, this study revealed that flour can serve as a vector for STEC strains with a high pathogenic potential. Further investigation is needed to determine the sources of STEC contamination in flour and flour products particularly in regards to these rare serotypes.

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Posted in E.coli O103, E.coli O145, E.coli O157, E.coli O157:H7, eae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, STEC, STEC E.coli, STX 1, STX 2

Research – Survival of Salmonella and Shiga Toxin-producing Escherichia coli and Changes in Indigenous Microbiota During Fermentation of Kombucha Made from Home-brewing Kits

Posted on April 25, 2021 by | Leave a comment

Journal of Food Protection

Survival and growth of Salmonella and Shiga toxin-producing Escherichia coli (STEC) in kombucha prepared from four brands of commercially available kombucha kits intended for use by home brewers were investigated. Changes in microbiota responsible for fermentation were also determined. An initial population of Salmonella (6.77 log CFU/mL) decreased to below the detection limit (0.30 log CFU/mL) within 10 d in kombucha prepared from two of the four test brands. Populations of 1.85 and 1.20 log CFU/mL were detected in two brands fermented for 14 d. An initial population of STEC (7.02 log CFU/mL) decreased to <0.30 log CFU/mL in two of the four brands within 14 d; 0.20 and 0.87 log CFU/mL were detected in kombucha prepared from the other two brands. Salmonella and STEC increased in populations within 1 d in three brands of base tea used to prepare kombucha, and were stable throughout 14 d of incubation. Both pathogens steadily declined in base tea prepared from one brand of kombucha kit. Inactivation of the pathogens occurred as the pH of kombuchas decreased, but a clear correlation between rates of inactivation and decrease in pH was not evident when comparing kombuchas prepared from the four kits. Growth and peak populations of mesophilic aerobic microorganisms, yeasts, lactic acid bacteria, and acetic acid bacteria varied, depending on the kombucha kit brand. There was not strong evidence to correlate the behavior of Salmonella and STEC with any of these groups of indigenous microbiota. Results of this study show that the ability of Salmonella and STEC to survive in kombucha and base tea used to prepare kombucha is dependent on inherent differences in commercially available kombucha kits intended for use in home settings. Strict application of hygienic practices with the goal of preventing contamination with Salmonella or STEC is essential for reducing the risk of illness associated the consumption of kombucha.

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Posted in E.coli, E.coli O103, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Shigatoxin, STEC, STEC E.coli

Research – Investigation of On-Farm Transmission Routes for Contamination of Dairy Cows with Top 7 Escherichia coli O-Serogroups

Posted on March 20, 2021 by | Leave a comment

Springer

Shiga toxin-producing Escherichia coli (STEC) are foodborne bacterial pathogens, with cattle a significant reservoir for human infection. This study evaluated environmental reservoirs, intermediate hosts and key pathways that could drive the presence of Top 7 STEC (O157:H7, O26, O45, O103, O111, O121 and O145) on pasture-based dairy herds, using molecular and culture-based methods. A total of 235 composite environmental samples (including soil, bedding, pasture, stock drinking water, bird droppings and flies and faecal samples of dairy animals) were collected from two dairy farms, with four sampling events on each farm. Molecular detection revealed O26, O45, O103 and O121 as the most common O-serogroups, with the greatest occurrence in dairy animal faeces (> 91%), environments freshly contaminated with faeces (> 73%) and birds and flies (> 71%). STEC (79 isolates) were a minor population within the target O-serogroups in all sample types but were widespread in the farm environment in the summer samplings. Phylogenetic analysis of whole genome sequence data targeting single nucleotide polymorphisms revealed the presence of several clonal strains on a farm; a single STEC clonal strain could be found in several sample types concurrently, indicating the existence of more than one possible route for transmission to dairy animals and a high rate of transmission of STEC between dairy animals and wildlife. Overall, the findings improved the understanding of the ecology of the Top 7 STEC in open farm environments, which is required to develop on-farm intervention strategies controlling these zoonoses.

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Posted in E.coli 045, E.coli O103, E.coli O111, E.coli O121, E.coli O145, E.coli O157, E.coli O157:H7, E.coli O26, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research, STEC, STEC E.coli

Research – Escherichia coli in flour – sources, risks and prevention

Posted on February 26, 2021 by | Leave a comment

Click to access escherichia-coli-in-flour-sources-risks-and-prevention.pdf

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Posted in E.coli, E.coli O103, E.coli O121, E.coli O145, E.coli O157, E.coli O157:H7, E.coli O26, eae, EHEC, Food Microbiology Research, HUS, O103, Research, STEC, STEC E.coli, STX 1

RASFF Alerts – STEC E.coli – O26 – O103 – Chilled Beef – Cow Carcasses

Posted on December 18, 2020 by | Leave a comment

European Food Alerts

RASFF

shigatoxin-producing Escherichia coli (stx1+, stx2+, eae+, O26) in chilled beef from Belgium in Belgium

RASFF

shigatoxin-producing Escherichia coli (stx+; eae+, O103) in cow carcasses from Belgium in Belgium

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Posted in Bacteria, bacterial contamination, E.coli O103, E.coli O26, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, O103, RASFF, STEC, STEC E.coli

Research – Microbiological Survey of Wheat Flour Sold at Retail in Canada, 2018-2019

Posted on November 15, 2020 by | Leave a comment

Journal of Food Protection

Following two O121 STEC outbreaks linked to wheat flour, this study was conducted to gain baseline information on the occurrence of bacterial pathogens and levels of indicator organisms in wheat flour in Canada. A total of 347 pre-packaged wheat flour samples were analyzed for Salmonella spp., Shiga Toxin-Producing Escherichia coli (STEC), Listeria monocytogenes ( L. monocytogenes ) , aerobic colony count (ACC), total coliforms, and generic Escherichia coli ( E. coli ) . Salmonella spp. and O157 STEC were not detected in any of the samples. L. monocytogenes was identified in two samples (0.6%) at levels below the limit of detection (<0.7 log CFU/g). Non-O157 STEC were isolated from six samples (1.7%) and were characterized for the presence of STEC virulence genes: stx 1, stx 2 and subtypes, eae , hlyA, and aggR . One O103:H25 STEC isolate carried virulence genes ( stx 1 a + eae ) that are known to be capable of causing diarrhea and/or bloody diarrhea in humans. Of the five remaining non-O157 STEC isolates, four carried single stx 2a or stx 2c genes and were considered to have the potential of causing diarrhea. The remaining non-O157 STEC isolate ( stx 2 ), while not a priority non-O157 STEC was not available for sequencing and thus its potential to cause illness is unknown. ACC, total coliforms, and generic E. coli were detected   in 98.8%, 72.6% and 0.6% of the flour samples. The mean counts of ACC were greater in whole-wheat flour as compared to the other flour types tested ( p <0.001). The results of this study suggest that the occurrence of O157 STEC and Salmonella  is low, but the occurrence of non-O157 STEC in wheat flour with the potential to cause human illness of diarrhea is relatively common. Therefore, the consumption of raw flour could increase the likelihood of STEC infections. Further research is merited for potential risk mitigation strategies within the food production system and with consumers.

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Posted in Coliforms, E.coli, E.coli O103, E.coli O121, E.coli O157, E.coli O157:H7, eae, food bourne outbreak, Food Microbiology Research, foodborne outbreak, foodbourne outbreak, outbreak, Research, Salmonella, STEC, STEC E.coli, STX 1, STX 2, Total Viable Count

RASFF Alerts – STEC E.coli – VP Beef Meat – Raw Goats Milk Cheese – Minced Beef

Posted on September 18, 2020 by | Leave a comment

European Food Alerts

RASFF

shigatoxin-producing Escherichia coli (O104, stx1- stx2+ eae- /25g) in chilled vacuum-packed beef meat from France in Italy

RASFF

shigatoxin-producing Escherichia coli in raw goat’s milk cheese from France in Germany

RASFF

shigatoxin-producing Escherichia coli (O 103; stx +, eae + /25g) in minced beef from Belgium in Belgium

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, E.coli, E.coli O103, E.coli O104, eae, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, O103, Pathogen, pathogenic, Poisoning, RASFF, STEC, STEC E.coli, STX 1, STX 2

USA -USDA Will Expand non-O157 STEC Testing to Ground Beef

Posted on June 13, 2020 by | Leave a comment

Food Poisoning Bulletin

According to an announcement in the Federal Register, the USDA will expand non-O157 STEC (Shiga toxin-producing E. coli) testing to ground beef, bench trim, and other raw ground beef components. The non-O157 strains include what’s called the “Big Six” E. coli strains: E. coli O26, O45, O103, O111, O121, and O145.

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Posted in E.coli, E.coli 045, E.coli O103, E.coli O111, E.coli O121, E.coli O145, E.coli O157, E.coli O157:H7, E.coli O26, Food Microbiology Research, Research, Uncategorized

USA – Outbreak Investigation of E. coli O103: Clover Sprouts (February 2020) – Completed

Posted on April 23, 2020 by | Leave a comment

FDA

Case Counts

Total Illnesses: 51
Hospitalizations: 3
Deaths: 0
Last illness onset: March 15, 2020

Recommendation

Chicago Indoor Garden recalled all products containing Red Clover sprouts. FDA recommends that consumers not eat the following recalled items with “Best By” dates between 12/1/2019 and 3/12/2020 that were distributed to Coosemans Chicago Inc., Battaglia Distributing, Living Waters Farms, and Whole Foods throughout the Midwest:

  • Red Clover 4oz. clamshell
  • Red Clover 2lb. boxes
  • Sprout Salad 6oz. clamshell
  • Mixed Greens 4oz. clamshell
  • Spring Salad 6oz. clamshell

Recalled products are now past their “Best By” dates and should be thrown away.

Sample Labels of Chicago Indoor Garden Sprout Products

(PDF: 849 KB)

Raw and lightly cooked sprouts are a known source of foodborne illness. We recommend that consumers, restaurants, and other retailers always follow food safety practices to avoid illness from eating sprouts.Generally, it is recommended that children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind.

Background

FDA, along with CDC and state and local partners, investigated an outbreak of 51 illnesses caused by E. coli O103 in Florida, Idaho, Iowa, Illinois, Missouri, New York, Texas, Utah, Virginia, and Wyoming linked to clover sprouts.

FDA’s investigation is now complete, and CDC has declared this outbreak over.

The FDA’s analysis of a sample of Chicago Indoor Garden’s sprouts identified the presence of E. coli O103. Whole Genome Sequencing of this bacteria showed that it matches the current outbreak strain. The sample also matches the outbreak strain from the November-December 2019 outbreak in Iowa, which was associated with sprouts from various Jimmy John’s restaurants.

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Posted in E.coli, E.coli O103, FDA, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

USA – Light start for foodborne illness outbreaks in 2020

Posted on April 16, 2020 by | Leave a comment

Food Safety News

Almost one-third of the year is in the rearview mirror at the federal Centers for Disease Control in Atlanta and only two new multistate outbreaks of foodborne illnesses are on the books.

A dangerous outbreak of Listeriosis bubbled up out of Michigan late February involving Enoki mushrooms grown in South Korea. In its latest report on April 8, the CDC reported 36 confirmed cases in 17 states that involve 30 hospitalizations and four deaths.

As of March 19, the second outbreak involving the rare E.coli O103 had sickened 39 people in six states with two hospitalizations and no deaths. Clover sprouts are blamed for the second active outbreak of 2020.

The two foodborne illnesses outbreaks are small potatoes when compared to the COVID-19 outbreak that by April 15 infected 641,315, resulting in 28,386 deaths. By this point in a more typical year, CDC usually is working on a half dozen or more multistate foodborne outbreaks.

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Posted in E.coli, E.coli O103, food bourne outbreak, food contamination, food handler, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Listeria, Listeria monocytogenes, listeriosis, Uncategorized