Category Archives: Shigatoxin

Research – New details behind how the Shigella pathogen delivers bacterial proteins into our cells

Science Daily

Shigella - kswfoodworld

Image CDC

Shigella, a bacterial pathogen that causes dysentery and is the leading cause of childhood diarrheal diseases, inserts a pore called a translocon into an infected person’s intestinal cells and then injects bacterial proteins into the cells. There, the proteins hijack the cells’ machinery to help Shigella multiply. In a study published in mBio, a team at Massachusetts General Hospital (MGH) has uncovered important details about Shigella‘s translocon, which may help researchers develop an effective strategy to block this critical component of infection.

Shigella infects our gut by manipulating our intestinal cells and tricking them into letting the Shigella inside. In fact, there are many bacterial pathogens that use this same, or similar, mechanism to infect us,” says lead author Poyin Chen, PhD, a postdoctoral fellow at MGH. “This translocon pore is essentially the gateway through which bacterial proteins get pumped into our cells. We know that this structure is made of two proteins — IpaB and IpaC — but what we don’t know is how these proteins fit together to make this pore.”

When the investigators used protein mapping techniques to look closely at translocons when they were embedded in cell membranes, they were able to see which of the two proteins — specifically IpaB — makes up the inner ring of the pore. “If you think of the translocon pore as a donut, this would be the walls of the donut hole. This finding is important because this is the part of the translocon pore that directly interacts with bacterial proteins as they are injected into our cells,” explains Chen. “With the findings from this study, we can begin to understand if this pore acts as a slippery tube that bacterial proteins travel through or if the translocon pore can control the flow of bacterial proteins into our cells.”

Such details may help investigators target the translocon and block the entry of Shigella proteins into cells. “For something that is so essential to establishing infection, we know terribly little of how it’s made and how it works,” says Chen. “As we gain a better understanding of its parts, we will be able to approach the structure as a whole and maybe even find ways to neutralize the function of this structure to prevent infection before it can begin.”

Co-authors include Brian C. Russo, Jeffrey K. Duncan-Lowey, Natasha Bitar, Keith Egger and Marcia B. Goldberg.

This work has been supported by the National Institutes of Health, the Massachusetts General Hospital Executive Committee on Research Tosteson Award, and the Charles A. King Trust Postdoctoral Research Fellowship Program.

Research – Occurrence of the seven most common serotypes of Shiga toxin-producing Escherichia coli in beef cuts produced in meat-processing plants in the state of São Paulo, Brazil

JFP

Healthy cattle are considered the main reservoir of Shiga toxin-producing Escherichia coli (STEC) strains, so in some places in the world, products derived from beef are the most common source for disease outbreaks caused by these bacteria. Therefore, in order to guarantee that the beef produced by our slaughterhouses is safe, there is a need for continuous monitoring of these bacteria. In this study, 215 beef cuts were evaluated, including chilled vacuum-packed striploins (151 samples), rib eyes (30 samples), and knuckles (34 samples), from March to June, 2018. These meat samples were collected from the slaughter of unconfined cattle, being arbitrarily collected from eight meat-processing companies in São Paulo state, Brazil. Each sample was examined for the presence of STEC toxin type ( stx 1 and/or stx 2 genes) and also the E. coli attaching-and-effacing ( eae ) gene, which were determined by a multiplex PCR assay. Here we show that the major seven STEC strains (O serogroups O26, O45, O103, O111, O121, O145, and O157) are not detected in any of the analyzed beef cut samples; however, three of them presented the virulence eae gene. Therefore, the absence of STEC strains in the beef samples may be an indication of the low prevalence of this pathogen in the cattle herd on the farm, associated with good hygiene and handling practices adopted by the meat industry.

Research – The Persistence of Bacterial Pathogens in Surface Water and Its Impact on Global Food Safety

MDPI

Water is vital to agriculture. It is essential that the water used for the production of fresh produce commodities be safe. Microbial pathogens are able to survive for extended periods of time in water. It is critical to understand their biology and ecology in this ecosystem in order to develop better mitigation strategies for farmers who grow these food crops. In this review the prevalence, persistence and ecology of four major foodborne pathogens, Shiga toxin-producing Escherichia coli (STEC), SalmonellaCampylobacter and closely related Arcobacter, and Listeria monocytogenes, in water are discussed. These pathogens have been linked to fresh produce outbreaks, some with devastating consequences, where, in a few cases, the contamination event has been traced to water used for crop production or post-harvest activities. In addition, antimicrobial resistance, methods improvements, including the role of genomics in aiding in the understanding of these pathogens, are discussed. Finally, global initiatives to improve our knowledge base of these pathogens around the world are touched upon.

Jordan – Shigella outbreak rises to 80, Source still not identified

Outbreak News Today

Shigella - kswfoodworld

Image CDC

In a follow-up on the shigella outbreak in Jerash, Jordan, the Director of Jerash Governmental Hospital, Sadiq Al-Atoum, said the number of shigellosis cases recorded in Jerash has risen by 22 cases, bringing the total number to 80.

At least 16 people are still being treated.

The Director of Communicable Diseases, Ali Zitawi, said that all of the patients are under the age of 12 and suffered from the same symptoms: abdominal pain, fever, diarrhea and vomiting.

Health authorities in Jordan continue to collect samples from water sources, restaurants and bakeries in Jerash and Ajloun to determine the source of the Shigella bacteria.

France – VALENCAY AOP – STEC E.coli O103

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name CLOS CHEVREL
  • Names of models or references VALENCAY AOP CHEVREL – 220g
  • Product identification
    Lot
    Sold in the traditional department between August 19 and September 14
  • Packaging220 g
  • Start date / End of marketing From 08/19/2021 to 09/14/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 36.004.001 CE
  • Further information Sold in the traditional department as in the photo without GTIN, lot number and DLC visible to the consumer.
  • Geographical sales area Whole France
  • Distributors INTERMARKET

Practical information regarding the recall

  • Reason for recall Presence of Escherichia coli STEC O103: H2
  • Risks incurred by the consumer Toxinogenic Escherichia coli shiga (STEC)

Australia Research – Monitoring the incidence and causes of diseases potentially transmitted by food in Australia: Annual report of the OzFoodNet network, 2013–2015

Au Gov

This report summarises the incidence of diseases potentially transmitted by food in Australia, and details outbreaks associated with food that occurred during 2013–2015.
OzFoodNet sites reported an increasing number of notifications of 12 diseases or conditions that may be transmitted by food (botulism; campylobacteriosis; cholera; hepatitis A; hepatitis E; haemolytic uraemic syndrome (HUS); listeriosis; Salmonella Paratyphi (paratyphoid fever) infection; salmonellosis; shigellosis; Shiga toxin-producing Escherichia coli(STEC) infection; and Salmonella Typhi (typhoid fever) infection), with a total of 28,676 notifications received in 2013; 37,958 in 2014; and 41,226 in 2015.
The most commonly-notified conditions were campylobacteriosis (a mean of 19,061 notifications per year over 2013–2015) and salmonellosis (a mean of 15,336 notifications per year over 2013–2015). Over these three years, OzFoodNet sites also reported 512 outbreaks of gastrointestinal illness caused by foodborne, animal-to-person or waterborne disease, affecting 7,877 people, and resulting in 735 hospitalisations and 18 associated deaths.
The majority of outbreaks (452/512; 88%) were due to foodborne or suspected foodborne transmission. The remaining 12% of outbreaks were due to waterborne or suspected waterborne transmission (57 outbreaks) and animal-to-human trans-mission (three outbreaks). Foodborne and suspected foodborne outbreaks affected 7,361 people, resulting in 705 hospitalisations and 18 deaths.
Salmonella was the most common aetiological agent identified in foodborne outbreaks (239/452; 53%), and restaurants were the most frequently-reported food preparation setting (211/452; 47%). There were 213 foodborne outbreaks (47%) attributed to a single food commodity during 2013–2015, with 58% (124/213) associated with the consumption of eggs and egg-based dishes.

EU – Shiga toxin-producing Escherichia coli (STEC) infection – Annual Epidemiological Report for 2019

ECDC

ECDC’s annual surveillance reports provide a wealth of epidemiological data to support decision-making at the national level. They are mainly intended for public health professionals and policymakers involved in disease prevention and control programmes.

Executive summary

  • For 2019, 29 EU/EEA countries reported 8 313 confirmed cases of Shiga toxin-producing Escherichia coli (STEC) infection.
  • The overall notification rate was 2.2 cases per 100 000 population.
  • After a stable period, the notification rate increased in 2018−2019.
  • The highest notification rates were reported in Denmark, Iceland, Ireland, Malta, and Norway.
  • The highest rate of confirmed cases was observed in 0–4-year-old children (10.3 cases per 100 000 population).

RASFF Alerts – STEC E.coli – Meat – Beef

RASFF

Stec in meat from Argentina in Multiple EU Countries

RASFF

Shigatoxin-producing Escherichia coli in frozen lamb loins from New Zealand in Italy

RASFF

STEC in beef from Argentina via the Netherlands in Multiple EU Countries

RASFF

Shigatoxin-producing Escherichia coli in chilled beef rump and loin sets from Paraguay in the Netherlands

RASFF

E. coli stec in fresh meat from Argentina in Spain

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

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.

Research – UK – 2018 Shigella Outbreak – Coriander

Cambridge Org

In April 2018, Public Health England was notified of cases of Shigella sonnei who had eaten food from three different catering outlets in England. The outbreaks were initially investigated as separate events, but whole-genome sequencing (WGS) showed they were caused by the same strain. The investigation included analyses of epidemiological data, the food chain and microbiological examination of food samples. WGS was used to determine the phylogenetic relatedness and antimicrobial resistance profile of the outbreak strain. Ultimately, 33 cases were linked to this outbreak; the majority had eaten food from seven outlets specialising in Indian or Middle Eastern cuisine. Five outlets were linked to two or more cases, all of which used fresh coriander although a shared supplier was not identified. An investigation at one of the venues recorded that 86% of cases reported eating dishes with coriander as an ingredient or garnish. Four cases were admitted to hospital and one had evidence of treatment failure with ciprofloxacin. Phylogenetic analysis showed that the outbreak strain was part of a wider multidrug-resistant clade associated with travel to Pakistan. Poor hygiene practices during cultivation, distribution or preparation of fresh produce are likely contributing factors.