shigatoxin-producing Escherichia coli in veal meat from the Netherlands in the Netherlands
shigatoxin-producing Escherichia coli (O26 stx2+ eae+ /25g) in chilled filet americain from Belgium in Belgium
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Category Archives: E.coli O26
RASFF Alerts – STEC E.coli – Veal Meat – Chilled Fillet Americain
Posted in Bacterial Toxin, E.coli O26, 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, RASFF, STEC, STEC E.coli, Toxin
RASFF Alerts – STEC E.coli – O26 – O103 – Chilled Beef – Cow Carcasses
shigatoxin-producing Escherichia coli (stx1+, stx2+, eae+, O26) in chilled beef from Belgium in Belgium
shigatoxin-producing Escherichia coli (stx+; eae+, O103) in cow carcasses from Belgium in Belgium
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
Germany – German authorities investigate E. coli infections involving daycare centers
More than 20 E. coli infections are being investigated in a German municipality.
Four day care centers in the Lützow-Lübstorf district are affected by the outbreak of E. coli O26. Lützow-Lübstorf is in Nordwestmecklenburg, in Mecklenburg-Vorpommern, Germany.
Enterohaemorrhagic E. coli (EHEC) are often referred to as Shiga toxin-producing E. coli (STEC).
Authorities initially reported 18 patients but that had risen to 25 by the end of this past week. They warned further testing is ongoing so more cases are expected. Those sick include children and their relatives as well as a couple of day care center employees.
USA – Fresh Express recalls Romaine for E. coli O26
Fresh Express is voluntarily recalling a limited number of cases of expired 10.5 oz. Fresh Express Kit Caesar Supreme with the Use-By Date of November 8, 2020 and Product Code S296 because it may be contaminated with Escherichia coli STEC 026 bacteria. The recall is being executed out of an abundance of caution in the unlikely event the product, which is now 8 days past the Use-By Date, is still in stores or consumers’ homes. The recalled product was distributed primarily in Western and Southwestern U.S. states.
Posted in Bacteria, bacterial contamination, E.coli, 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, STEC, STEC E.coli
USA -USDA Will Expand non-O157 STEC Testing to Ground Beef
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.
Research – Biofilm formation by South African non-O157 Shiga toxigenic Escherichia coli on stainless steel coupons
This study examined the biofilm-forming ability of six non-O157 Shiga-toxin-producing Escherichia coli (STEC) strains: O116:H21, wzx-Onovel5:H19, O129:H21, O129:H23, O26:H11, and O154:H10 on stainless steel coupons after 24, 48, and 72 h of incubation at 22 °C and after 168 h at 10 °C. The results of crystal violet staining revealed that strains O129:H23 and O154:H10 were able to form biofilms on both the submerged surface and the air–liquid interface of coupons, whereas strains O116:H21, wzx-Onovel5:H19, O129:H21, and O26:H11 formed biofilm only at the air–liquid interface. Viable cell counts and scanning electron microscopy showed that biofilm formation increased (p < 0.05) over time. The biofilm-forming ability of non-O157 STEC was strongest (p < 0.05) at 22 °C after 48 h of incubation. The strongest biofilm former regardless of temperature was O129:H23. Generally, at 10 °C, weak to no biofilm was observed for isolates O154:H10, O116:H21, wzx-Onovel5:H19, O26:H11, and O129:H21 after 168 h. This study found that temperature affected the biofilm-forming ability of non-O157 STEC strains. Overall, our data indicate a high potential for biofilm formation by the isolates at 22 °C, suggesting that non-O157 STEC strains could colonize stainless steel within food-processing facilities. This could serve as a potential source of adulteration and promote the dissemination of these potential pathogens in food.
Information – Raw Flour: A Hazardous Ingredient?
Recent recalls of flour are important to note, but a recall is not the only time to be concerned about the safety of uncooked flour.
In recent years, there have been numerous recalls and illnesses associated with uncooked flour and products containing uncooked flour, like boxed cake mix. While it is appropriate to be concerned about getting sick from those batches of recalled flour, that concern should apply to all brands and types of flour, regardless of a recall.
Flour is a raw agricultural product. Wheat is grown outside in a field where birds and other animals fly over and wander through the field, which can introduce contaminants. The wheat is harvested, taken to a mill and ground into powder. Flour is not treated in the factory to destroy potential pathogens such as E. coli. These bacteria will eventually be killed by cooking, baking or frying food. When you use flour at home as an ingredient in recipes, treat it with the same care as raw eggs and meat. Symptoms of E. coli infection can include stomach cramps, bloody diarrhea and vomiting. Severe infections lead to kidney damage.
Research – Evaluation of Bactericidal Effects of Phenyllactic Acid on Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Meat
| ABSTRACT |
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Bactericidal effects of various concentrations of phenyllactic acid on Shiga toxin–producing Escherichia coli (STEC), including E. coli O157:H7, O26:H11, O103:H2, and O121:H19, and on Salmonella Typhimurium DT104 in pure culture and microplates assays were studied. Beef cuts were surface sprayed with phenyllactic acid or lactic acid for inactivation of E. coli O157:H7 and Salmonella Typhimurium. The 1.5% phenyllactic acid inactivated all inoculated E. coli O157:H7, O26:H11, O103:H2, and O121:H19 and Salmonella Typhimurium DT104 (>6-log reduction) within 1 min of contact at 21°C, whereas 1.5% lactic acid did not result in microbial reduction. Microplate assays (for STEC and Salmonella Typhimurium DT104 at 10 to 100 CFU per well) indicated that concentrations of 0.25% phenyllactic acid or 0.25% lactic acid inhibited the growth of STEC and Salmonella Typhimurium DT104 incubated at 37°C for 24 h. Treatment of beef with 1.5% lactic acid or 1.5% phenyllactic acid reduced E. coli O157:H7 by 0.22 and 0.38 log CFU/cm2, respectively, within 5 min and reduced Salmonella Typhimurium DT104 by 0.12 and 0.86 log CFU/cm2, respectively. When meat treated with 1.5% phenyllactic acid was frozen at −20°C, inactivation of E. coli O157 and Salmonella Typhimurium DT104 was enhanced by 1.06 and 1.46 log CFU/cm2, respectively. Thus, treatment of beef with 1.5% phenyllactic acid significantly reduced the population of E. coli O157:H7 and Salmonella.
| HIGHLIGHTS |
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Phenyllactic acid at 1.5% killed STEC and Salmonella (>6-log reduction) within 1 min.
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The MIC of lactic and phenyllactic acids was 0.25%.
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The bactericidal effect of phenyllactic acid on beef was enhanced by freezing.
Research – Shiga toxin-producing Escherichia coli (STEC) and food: attribution, characterization, and monitoring
Strains of pathogenic Escherichia coli that are characterized by their ability to
produce Shiga toxins are referred to as Shiga toxin-producing E. coli (STEC). STEC
are an important cause of foodborne disease and infections have been associated with a wide range of human clinical illnesses ranging from mild non-bloody
diarrhoea to bloody diarrhoea (BD) and haemolytic uraemic syndrome (HUS)
which often includes kidney failure. A high proportion of patients are hospitalized,
some develop end-stage renal disease (ESRD) and some die.
The Codex Committee on Food Hygiene (CCFH) has discussed the issue of STEC
in foods since its 45th Session, and at the 47th Session, in November 2015, it was
agreed that it was an important issue to be addressed (REP 16/FH, 2015)2
. To
commence this work, the CCFH requested the Food and Agriculture Organization
(FAO) and the World Health Organization (WHO) to develop a report compiling
and synthesizing available relevant information, using existing reviews where
possible, on STEC. The CCFH noted that further work on STEC in food, including
the commodities to be focused on, would be determined based on the outputs of
the FAO/WHO consultation.
The information requested by CCFH is divided into three main areas: the global
burden of disease and source attribution; hazard identification and characterization; and monitoring, including the status of the currently available analytical
methods. This report provides an overview of the work undertaken in response to
the request from the CCFH and provides the conclusions and advice of the Expert
Group based on the currently available information.
Posted in E.coli, E.coli 045, E.coli O103, E.coli O104, E.coli O111, E.coli O113, E.coli O121, E.coli O128, E.coli O145, E.coli O157, E.coli O157:H7, E.coli O26, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research, STEC, STEC E.coli, STX 1, STX 2, Uncategorized
Research – Evaluation of Bactericidal Effects of Phenyllactic Acid on Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Meat
| ABSTRACT |
|---|
Bactericidal effects of various concentrations of phenyllactic acid on Shiga toxin–producing Escherichia coli (STEC), including E. coli O157:H7, O26:H11, O103:H2, and O121:H19, and on Salmonella Typhimurium DT104 in pure culture and microplates assays were studied. Beef cuts were surface sprayed with phenyllactic acid or lactic acid for inactivation of E. coli O157:H7 and Salmonella Typhimurium. The 1.5% phenyllactic acid inactivated all inoculated E. coli O157:H7, O26:H11, O103:H2, and O121:H19 and Salmonella Typhimurium DT104 (>6-log reduction) within 1 min of contact at 21°C, whereas 1.5% lactic acid did not result in microbial reduction. Microplate assays (for STEC and Salmonella Typhimurium DT104 at 10 to 100 CFU per well) indicated that concentrations of 0.25% phenyllactic acid or 0.25% lactic acid inhibited the growth of STEC and Salmonella Typhimurium DT104 incubated at 37°C for 24 h. Treatment of beef with 1.5% lactic acid or 1.5% phenyllactic acid reduced E. coli O157:H7 by 0.22 and 0.38 log CFU/cm2, respectively, within 5 min and reduced Salmonella Typhimurium DT104 by 0.12 and 0.86 log CFU/cm2, respectively. When meat treated with 1.5% phenyllactic acid was frozen at −20°C, inactivation of E. coli O157 and Salmonella Typhimurium DT104 was enhanced by 1.06 and 1.46 log CFU/cm2, respectively. Thus, treatment of beef with 1.5% phenyllactic acid significantly reduced the population of E. coli O157:H7 and Salmonella.
| HIGHLIGHTS |
|---|
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Phenyllactic acid at 1.5% killed STEC and Salmonella (>6-log reduction) within 1 min.
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The MIC of lactic and phenyllactic acids was 0.25%.
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The bactericidal effect of phenyllactic acid on beef was enhanced by freezing.
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