Category Archives: E.coli O157:H7

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

USA – USDA -FSIS Outbreak Table

Posted on March 18, 2021 by | Leave a comment

FSIS USDA

The table below lists outbreak investigations in which FSIS responded by posting a recall of FSIS-regulated product linked to illness, a public health alert, and/or an after-action review report. The table does not include outbreak investigations that did not result in one or more of these outcomes.

The Outcomes & References column includes links to recall notices, public health alerts, and after-action review reports, as well as CDC outbreak notices for selected multistate foodborne outbreaks, which provide additional information. For a list of all foodborne outbreaks reported to CDC since 1998, please use the CDC National Outbreak Reporting System Dashboard.

Outbreak Year Pathogen Product Outcomes & References Active
2021 Salmonella Hadar Turkey (suspect) Yes
2021 Escherichia coli O145 (E-coli) Beef, ground (suspect) No
2021 Escherichia coli O157:H7 (E-coli) Unknown

CDC Notice: View CDC Investigation Notice

 No
2021 Listeria monocytogenes Unknown No
2021 Escherichia coli O157:H7 (E-coli) Beef, ground (suspect) Yes
2020 Listeria monocytogenes Italian-style deli meats (suspect)

CDC Notice: View CDC Investigation Notice

 No
2019 Salmonella Schwarzengrund Turkey, ground FSIS Recall: Butterball LLC Recalls Turkey Products Due to Possible Salmonella Schwarzengrund Contamination
FSIS After-Action Review:

CDC Notice: CDC Notice: Schwarzengrund-03-2019

 No
2019 Escherichia coli O157:H7 (E-coli) Beef, ground FSIS Recall: New Seasons Market Recalls Ready-To-Eat Sesame Noodle Chicken Salad Products Due to Misbranding and Undeclared Allergens
FSIS After-Action Review:

 Yes
2019 Salmonella Beef, ground FSIS Recall: Central Valley Meat Co., Inc. Recalls Ground Beef Products Due to Possible Salmonella Dublin Contamination
FSIS After-Action Review:

CDC Notice: CDC Notice: Dublin-11-2019

 No
2019 Escherichia coli O157:H7 (E-coli) Beef, ground FSIS Recall: K2D Foods Recalls Raw Ground Beef Products Due to Possible E. coli O103 Contamination

CDC Notice: CDC Notice: O103-04-2019

 No
2018 Salmonella Typhimurium Chicken salad FSIS Recall: Triple T Specialty Meats Inc. Recalls Chicken Salad Products Due to Possible Salmonella Contamination
FSIS After-Action Review:

CDC Notice: CDC Notice: Typhimurium-02-2018

 No
2018 Listeria monocytogenes Pork patty rolls FSIS Recall: 165368 C. Corporation Recalls Pork Products Due to Possible Listeria Contamination

CDC Notice: CDC Notice: Lm-11-2018

 No
2018 Salmonella Reading Turkey, ground FSIS Recall: Jennie-O Turkey Store Sales, Inc. Recalls Raw Ground Turkey Products due to Possible Salmonella Reading Contamination
FSIS Recall: Jennie-O Turkey Store Sales, LLC Recalls Raw Ground Turkey Products due to Possible Salmonella Reading Contamination
FSIS After-Action Review:

CDC Notice: CDC Notice: Reading-07-2018

 No
2018 Salmonella Newport Beef, ground FSIS Recall: JBS Tolleson, Inc. Recalls Raw Beef Products due to Possible Salmonella Newport Contamination
FSIS Recall: JBS Tolleson, Inc. Recalls Raw Beef Products Due to Possible Salmonella Newport Contamination

CDC Notice: CDC Notice: Newport-10-2018

 No
2018 Listeria monocytogenes Ham, ready-to-eat FSIS Recall: Johnston County Hams Recalls Ready-To-Eat Ham Products Due to Possible Listeria Contamination
FSIS Recall: Ukrop’s Homestyle Foods Recalls Ready-To-Eat Meat and Poultry Products Due to Possible Listeria Contamination
FSIS After-Action Review:

CDC Notice: CDC Notice: Lm-10-2018

 No
2018 Escherichia coli O157:H7 (E-coli) Beef, ground FSIS Recall: Publix Super Markets Inc. Recalls Ground Chuck Products Due To Possible E. coli O26 Contamination
FSIS Recall: Cargill Meat Solutions Recalls Ground Beef Products due to Possible E. coli O157:H7 Contamination
FSIS After-Action Review:

CDC Notice: CDC Notice: O26-09-2018

 No
2018 Salmonella I 4,[5],12:i:- Chicken FSIS Recall: Empire Kosher Poultry Inc. Recalls Chicken Products Due To Possible Extraneous Material Contamination

CDC Notice: CDC Notice: Salmonella-08-2018

 No
2018 Salmonella Enteritidis Chicken, raw, breaded FSIS After-Action Review:

 No
2017 Escherichia coli O157:H7 (E-coli) Beef, ground FSIS Recall: Vermont Livestock Slaughter And Processing LLC, Recalls Ground Beef Due To Possible E. Coli O157:H7 Contamination No
2016 Salmonella I 4,[5],12:i:- Chicken, rotisserie FSIS After-Action Review:

 No
2016 Escherichia coli O157:H7 (E-coli) Beef, ground FSIS Recall: Adams Farm Slaughterhouse Recalls Beef, Veal, And Bison Products Due To Possible E. Coli O157:H7 Adulteration

CDC Notice: CDC Notice: O157H7-09-2016

 No
2016 Escherichia coli O157:H7 (E-coli) Beef, ground FSIS Recall: PT Farm, LLC Recalls Beef Products Due To Possible E. Coli O157:H7 Contamination No
2016 Escherichia coli O157:H7 (E-coli) Beef, ground FSIS Recall: Good Food Concepts, LLC D.B.A. Ranch Foods Direct Recalls Non-Intact Beef Products Due To Possible E. Coli O157:H7 Contamination No
2016 Salmonella I 4,[5],12:i:- Pork (including at pig roasts) FSIS Recall: Kapowsin Meats Inc. Recalls Pork Products Due To Possible Salmonella Contamination
FSIS After-Action Review:

 No
2016 Escherichia coli O157:H7 (E-coli) Beef, ground FSIS Recall: Snapp’s Ferry Packing Company Recalls Beef Product Due To Possible E. Coli O157:H7 Contamination No
2015 Salmonella I 4,[5],12:i:- and Salmonella Infantis Pork (including at pig roasts) FSIS Recall: Kapowsin Meats Recalls Pork Product Due To Possible Salmonella Contamination
FSIS After-Action Review:

CDC Notice: CDC Notice: Salmonella-08-2015

 No
2015 Salmonella Enteritidis Chicken, stuffed FSIS Recall: Aspen Foods Recalls Frozen, Raw, Stuffed & Breaded Chicken Products Due to Possible Salmonella Enteritidis Contamination
FSIS After-Action Review:

CDC Notice: CDC Notice: Enteritidis-07-2015

 No
2015 Salmonella Enteritidis Chicken, stuffed FSIS Recall: Barber Foods Recalls Stuffed Chicken Products Due To Possible Salmonella Enteritidis Contamination
FSIS After-Action Review:

CDC Notice: CDC Notice: Enteritidis-07-2015

 No

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Posted in E.coli O145, E.coli O157, E.coli O157:H7, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, FSIS, Listeria monocytogenes, microbial contamination, Microbiology, outbreak, Research, Salmonella, USDA

Research – Efficacy of Bacteriophage Cocktail to Control E. coli O157:H7 Contamination on Baby Spinach Leaves in the Presence or Absence of Organic Load

Posted on March 14, 2021 by | Leave a comment

MDPI

Fruits and vegetables are high in nutrients that are essential for a healthy lifestyle. However, they also harbor an extensive array of microorganisms such as bacteria, which can be beneficial, neutral, or pathogenic. Foodborne pathogens can contaminate produce at any stage from the farm to the consumer’s table. Appropriate washing techniques using sanitizers can reduce the risk of pathogen contamination. Issues related to maintaining concentration, efficacy, and other problems have been a challenge for the food industry and, when left unresolved, have led to different outbreaks of foodborne illnesses. In this study, the efficacy of a lytic bacteriophage cocktail was examined for its ability to infect and reduce the contamination of Escherichia coli O157:H7 (E. coli O157:H7), in media with a high organic load, using a microplate technique. The study was conducted for 3 h to determine if the bacteriophage cocktail could reduce the pathogen in the presence of a high organic load. A significant (p < 0.05) reduction in the population of E. coli O157:H7 was observed, representing a 99.99% pathogen reduction at the end of 3 h. Fresh spinach leaves were washed in sterile potable or organic water (~9000 ppm organic load) containing E. coli O157:H7 and a bacteriophage cocktail to study the effectiveness of bacteriophages against the foodborne pathogen. Results indicated that the bacteriophage significantly (p < 0.05) reduced the contamination of E. coli O157:H7 in both situations. The study also demonstrated the bacteriophages’ ability to infect and reduce the pathogen in an organic-rich environment. This characteristic differs from commercially available sanitizers that have demonstrated a tendency to bind with the available organic load. Thus, these studies highlight the advantage of employing bacteriophages during produce wash to eliminate foodborne pathogen contamination on fruits and vegetables. View Full-Text

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Posted in Bacteriophage, E.coli O157, E.coli O157:H7, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, STEC, STEC E.coli, Technology

Research – Persistence of Foodborne Pathogens on Farmers Market Fomites

Posted on March 7, 2021 by | Leave a comment

Journal of Food Protection

The number of farmers markets registered by the U. S. Department of Agriculture (USDA) has seen a significant increase, jumping from 1,755 in 1994 to 8,771 in 2019. Microbial studies have found evidence that produce sold at farmers can yield higher microbial counts than their retail counterparts; however, no previous literature explored the efficacy of microbial (bacteria and virus) persistence on a variety of different farmers market fomites over a 2-month period. The objectives of the current study were to conduct observations to determine the most commonly used food contact surface fomites at farmers markets and to investigate the persistence of key foodborne pathogens ( Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and MS2 bacteriophage) on these fomites. A repeated-measures analysis of variance was used to compare the persistence rates of foodborne pathogens on cardboard, plastic, tablecloth, molded pulp fiber, and wicker baskets used to store, transport, and display produce at farmers markets. In general, molded pulp fiber, plastic and wicker surface materials supported the persistence of foodborne pathogens the most, with S. aureus demonstrating the highest log concentrations over the longest period of time. Additionally, Salmonella and E. coli strains also persisted for a significant period of time (approximately 32-days) on all fomites with the exception of tablecloth. The results suggest that foodborne pathogens on these fomites pose a high-risk of cross-contamination particularly if the fomites cannot be washed, rinsed, and sanitized effectively (e.g. cardboard). The results highlight the need avoid using porous, single-use storage containers such as cardboard, molded pulp fiber and wicker containers for extended periods of time and suggest the use of easily cleanable materials such as plastic containers.

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Posted in E.coli O157, E.coli O157:H7, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Pathogen, pathogenic, Research, Salmonella, Staphylococcus aureus

USA – FSIS Issues Public Health Alert for Raw Ground Beef Product Due to Possible E. Coli O157:H7 Contamination

Posted on March 4, 2021 by | Leave a comment

FSIS USDA

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert because raw beef product produced by Greater Omaha Packing Co. Inc., an Omaha, Neb. establishment, may be contaminated with E. coli. O157:H7. A recall was not requested because the affected product is no longer available for purchase.

FSIS is concerned that some ground beef products may be in consumers’ refrigerators or freezers. Consumers who have purchased these products should not consume them. These products should be thrown away or returned to the place of purchase.

The raw beef item was produced by Greater Omaha Packing Co. Inc. on January 14, 2021, further processed into ground beef and sold by Art’s Food Market located in Sandwich, Illinois. The following product is subject to the public health alert:

  • 2-lb (approximately) trays containing raw ground beef labeled with a retail label with “PACKED” dates ranging from JAN 28 2021 through JAN 31 2021.

This item was sold by the single retail location in Sandwich, Illinois.

The problem was discovered when Greater Omaha Packing Co. Inc. determined that they inadvertently distributed product associated with a sample that was positive for E. coli O157:H7. The company then notified FSIS about the affected product.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume raw ground beef product that has been cooked to a temperature of 160°F. The only way to confirm that raw ground beef products are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.

Consumers and members of the media with questions about the public health alert can contact Angel Besta, VP of Technical Resources, Greater Omaha Packing Co. Inc. at abesta@greateromahs.com.

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Posted in E.coli O157, E.coli O157:H7, food contamination, Food Hazard, 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, FSIS, microbial contamination, Microbiology, STEC, STEC E.coli, USDA

USA – Researchers describe outbreaks in Brazil, Pakistan and Malaysia

Posted on March 3, 2021 by | Leave a comment

Food Safety News

Abstracts from a cancelled event have been issued on outbreaks in Brazil, Pakistan and Malaysia.

The conference abstracts were scheduled to be presented at the International Congress on Infectious Diseases in September 2020 in Kuala Lumpur, Malaysia, but the gathering was called off because of the coronavirus pandemic.

Studies in the International Journal of Infectious Diseases supplement involve E. coli O157, Staphylococcus aureus and Brucella.

The first study involves a deadly Shiga toxin-producing E. coli (STEC) O157:H7 outbreak with hemolytic uremic syndrome (HUS) cases in Brazil.

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Posted in Brucella melitensis, Brucellosis, E.coli O157, E.coli O157:H7, Food Microbiology Research, HUS, Research, Staphylococcus aureus

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

Research – Food risk survey shows low awareness of Campylobacter

Posted on February 21, 2021 by | Leave a comment

Food Safety News

There is low awareness of Campylobacter and its impact despite it being the main cause of food poisoning in the UK, according to a project on how people perceive food-related risks.

Results come from a survey by Kantar Public and analysis at the Food Standards Agency (FSA). The study was online and had 1,194 participants in March 2017 but results were only published this month.

The objective was to improve the FSA’s understanding of consumer perceptions on food risk. This could help develop the targeting, messaging and effectiveness of communication with the public, researchers said.

Consumer risk perception on 17 topics identified by FSA and Food Standards Scotland (FSS) including E. coli O157, food allergens, chemicals in food, Campylobacter, norovirus, pesticides, and radioactivity in food were measured.

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Posted in Campylobacter, E.coli O157, E.coli O157:H7, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Food Toxin, Norovirus, Research

USA – CORE Investigation Table – Updates

Posted on February 19, 2021 by | Leave a comment

FDA

FDA

12/23/2020

11

Salmonella Potsdam

Not Yet Identified

1/13/2021

10

Salmonella Miami

Not Yet Identified

2/17/2021

14

E. coli O157:H7

Not Yet Identified

2/17/2021

15

Listeria monocytogenes

Hispanic-style fresh and soft cheese

 

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Posted in CORE Investigation Table, E.coli O157, E.coli O157:H7, FDA, food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak, Research, Salmonella, Uncategorized

USA – Feds plan to begin testing research program with romaine lettuce in Arizona

Posted on February 8, 2021 by | Leave a comment

Food Safety News

The FDA is launching a new, temporary testing program for the romaine lettuce from commercial coolers in the Yuma, AZ, growing region. Romaine from the area has been linked to several foodborne illness outbreaks in recent years.

Samples will be tested for Shiga toxin-producing Escherichia coli (STEC) and Salmonella spp. as part of ongoing surveillance efforts following the spring 2018 multistate E. coli O157:H7 outbreak of foodborne illness. Since then there have been other outbreaks linked to romaine from the Yuma area and parts of California. Salmonella spp. also commonly causes foodborne illness outbreaks in the United States which have at times been linked to romaine lettuce consumption, according to a statement today from the Food and Drug Administration.

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Posted in E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, STEC, STEC E.coli