Category Archives: STEC E.coli

Research – Risk factors of Shiga toxin-producing Escherichia coli in livestock raised on diversified small-scale farms in California

Cambridge Org

Abstract

The increasing number of diversified small-scale farms (DSSF) that raise outdoor-based livestock in the US reflects growing consumer demand for sustainably-produced food. Diversified farms are small-scale and raise a combination of multiple livestock species and numerous produce varieties.

This 2015-2016 cross-sectional study aimed to describe the unique characteristics of DSSF in California, estimate the prevalence of STEC in livestock and evaluate the association between risk factors and the presence of STEC in livestock, using generalized linear mixed models. STEC prevalence was 13.62% (76/558). Significant variables in the mixed effect logistic regression model included daily maximum temperature (OR = 0.95; CI95%: 0.91-0.98), livestock sample source (cattle (OR = 4.61; CI95%: 1.64-12.96) and sheep (OR = 5.29; CI95%: 1.80-15.51)), multiple species sharing the same barn (OR = 6.23; CI95%: 1.84-21.15) and livestock having contact with wild areas (OR = 3.63; CI95%: 1.37-9.62).

Identification of STEC serogroups of public health concern (e.g., O157:H7, O26, O103) in this study indicated the need for mitigation strategies to ensure food safety by evaluating risk factors and management practices that contribute to the spread and prevalence of foodborne pathogens in a pre-harvest environment on DSSF.

France – Pure beef minced meat, Limousin breed butcher style 20% – 600G

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Greedy country
  • Model names or references Pure beef minced meat, Limousin breed butcher style 20% – 600G
  • Identification of products
    GTIN Lot Date
    2006050052554 22130813 Use-by date 02/06/2022
  • Marketing start/end date From 25/05/2022 to 02/06/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 87.085.006 CE
  • Geographic area of ​​sale Whole France
  • Distributors Aldi

Practical information regarding the recall

  • Reason for recall Possible presence of microorganisms (E. coli STEC)
  • Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)
  • Additional description of the risk Escherichia coli O26:H11

Research – Impact of chlorinated water on pathogen inactivation during wheat tempering and resulting flour quality

Journal of Food Protection

Outbreaks of enteric pathogens linked to wheat flour have led the wheat milling industry to seek solutions addressing this food safety concern. Chlorinated water at 400-700ppm has been used in the flour milling industry as a tempering aid to control growth of yeast and mold in tempering bins. However, the effectiveness of chlorinated water for inactivating enteric pathogens on wheat kernels remained unknown. Five strains of Shiga-toxin producing Escherichia coli (STEC) and two strains of Salmonella were inoculated onto hard red spring wheat at 7 log CFU/g and stored at room temperature for 1-month. Inoculated wheat was tempered with four concentrations (0, 400, 800, 1200ppm) of chlorinated water (pH 6.5). The reduction due to chlorine was determined by calculating change in cell density at each chlorine level using the response at 0ppm as a reference. Uninoculated wheat tempered with chlorinated water was used to measure flour quality parameters. Changes in pathogen density over 18 hours ranged from -2.35 to -0.30 log CFU/g with 800ppm chlorinated water and were not significantly different from changes at 400ppm and 1200ppm. Significant (p< 0.05) differences in the extent of reduction were observed among strains. However, the effect of chlorinated water at reducing native microbes on wheat kernels was minimal, with an average reduction of 0.39 log CFU/g for all concentrations. No significant (p>0.05) changes occurred in flour quality and gluten functionality, or during breadmaking for grains tempered at 400 and 800ppm chlorinated water. There were small but significant (p<0.05) changes in flour protein content, final viscosity, and water absorption when tempered with 1200ppm chlorinated water. The data showed that the level of chlorinated water currently used in industry for tempering could reduce enteric pathogen numbers by 1.22 log CFU/g for STEC and 2.29 log CFU/g for Salmonella, with no significant effects on flour quality and gluten functionality.

Research – A bacteriological survey of fresh minced beef on sale at retail outlets in Scotland in 2019: three food-borne pathogens, hygiene process indicators and phenotypic antimicrobial resistance.

Journal of Food Protection

The health and economic burden of foodborne illness is high, with approximately 2.4 million cases occurring annually in the United Kingdom. A survey to understand the baseline microbial quality and prevalence of food-related hazards of fresh beef mince on retail sale could inform risk assessment, management and communication to ensure the safety of this commodity. In such a survey, a two-stage sampling design was used to reflect variations in population density and the market share of five categories of retail outlets in Scotland.  From January to December 2019, 1009 fresh minced beef samples were collected from 15 Geographic Areas. The microbial quality of each sample was assessed using Aerobic Colony Count (ACC) and generic E. coli count. Samples were cultured for Campylobacter and Salmonella and PCR was used to detect target genes (stx1 all variants, stx2 a-g, and rfbO157) for Shiga toxin-producing Escherichia coli (STEC). The presence of viable E. coli O157 and STEC in samples with a positive PCR signal was confirmed via culture and isolation. Phenotypic antimicrobial sensitivity patterns of cultured pathogens and 100 generic E. coli isolates were determined, mostly via disc diffusion. The median ACC and generic E. coli counts were 6.4 x 105 (Inter-quartile range (IQR):6.9 x 104 to 9.6 x 106) and <10 cfu per gram (IQR:<10 to 10) of minced beef respectively. The prevalence was 0.1% (95% confidence interval C.I. 0 to 0.7%) for Campylobacter, 0.3% (95% C.I. 0 to 1%) for Salmonella, 22% (95% C.I. 20% to 25%) for PCR positive STEC and 4% (95% C.I. 2 to 5%) for culture positive STEC. The evidence for phenotypic antimicrobial resistance (AMR) detected did not give cause for concern, mainly occurring in a few generic E. coli isolates as single non-susceptibilities to first-line active substances. The low prevalence of pathogens and phenotypic AMR is encouraging but ongoing consumer food-safety education is necessary to mitigate the residual public health risk.

USA – New E. coli O157:H7 Outbreak Added to FDA CORE Investigation Table

Food Poisoning Bulletin

A new E. coli O157:H7 outbreak has been added to the FDA’s CORE Outbreak Investigation Table. At least 10 people are sick. We do not know the states where the ill persons live, their age range, illness onset dates, or if anyone has been hospitalized. Traceback has been initiated, but no recall has been issued, there has been no on-site inspection or sample collection, and no analysis of any product has started. This new E. coli O157:H7 outbreak is probably associated with an FDA-regulated food.

France – Raw milk goat cheese – STEC E.coli O103

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name Gaec of the barony
  • Model names or references Round logs
  • Identification of products
    Batch
    Batches produced from 25/05/22 to 8/06/22
  • Marketing start/end date From 25/05/2022 to 08/06/2022
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale On the farm and in the markets
  • Distributors At the farm and in the markets of Martizay Preuilly Azay le ferron

Practical information regarding the recall

  • Reason for recall Possible presence of e.coli.STEC103
  • Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

RASFF Alert- STEC E.coli – Bovine Meat

RASFF

Escherichia coli STEC in bovine meat from Brazil. in Bulgaria and Spain

Research – In-House Validation of Multiplex PCR for Simultaneous Detection of Shiga Toxin-Producing Escherichia coli, Listeria monocytogenes and Salmonella spp. in Raw Meats

MDPI

The aim of the study was to perform in-house validation of the developed multiplex PCR (mPCR)-based alternative method to detect Shiga toxin-producing Escherichia coli (STEC), Listeria monocytogenes (L. monocytogenes) and Salmonella spp. in raw meats following the ISO 16140-2: 2016. A comparative study of the developed mPCR against the Bacteriological Analytical Manual (BAM) method was evaluated for inclusivity and exclusivity, sensitivity and the relative level of detection (RLOD). Inclusivity levels for each target bacterium were all 100%, while exclusivity for non-target bacteria was 100%. The sensitivity of the developed mPCR was calculated based on the analysis of 72 samples of raw meat. The sensitivity of the developed mPCR was 100%. The RLOD values of the developed mPCR for STEC, L. monocytogenes and Salmonella spp. were 0.756, 1.170 and 1.000, respectively. The developed mPCR showed potential as a tool for the fast, specific and sensitive detection of the three bacteria in the raw meat industry View Full-Text

Research – Foodborne Illness Outbreaks Reported to National Surveillance, United States, 2009–2018

CDC

Abstract

Foodborne outbreaks reported to national surveillance systems represent a subset of all outbreaks in the United States; not all outbreaks are detected, investigated, and reported. We described the structural factors and outbreak characteristics of outbreaks reported during 2009–2018. We categorized states (plus DC) as high (highest quintile), middle (middle 3 quintiles), or low (lowest quintile) reporters on the basis of the number of reported outbreaks per 10 million population. Analysis revealed considerable variation across states in the number and types of foodborne outbreaks reported. High-reporting states reported 4 times more outbreaks than low reporters. Low reporters were more likely than high reporters to report larger outbreaks and less likely to implicate a setting or food vehicle; however, we did not observe a significant difference in the types of food vehicles identified. Per capita funding was strongly associated with increased reporting. Investments in public health programming have a measurable effect on outbreak reporting.

Foodborne diseases remain a major public health challenge in the United States, where 31 known pathogens cause an estimated 9 million illnesses, 56,000 hospitalizations, and 1,300 deaths annually (1). Efforts to improve food safety and reduce the burden of foodborne disease rely on data from foodborne disease surveillance and outbreak investigations to help prioritize food safety interventions, policies, and practices. Data from foodborne illness outbreaks reported to the Centers for Disease Control and Prevention (CDC) provide vital information on the foods causing illness and common food–pathogen pairs. Those data are used by the Interagency Food Safety Analytics Collaboration (IFSAC) to inform outbreak-based attribution models that attribute illnesses to specific food categories (2,3).

Foodborne illness outbreaks are investigated by local, state, and territorial health departments, CDC, the US Food and Drug Administration (FDA), and the Food Safety and Inspection Service of the United States Department of Agriculture and are reported to CDC’s Foodborne Disease Outbreak Reporting Surveillance System (FDOSS) through the web-based National Outbreak Reporting System (NORS). Although reported outbreaks are a rich data source, they represent a subset of all outbreaks occurring in the United States; not all outbreaks will be detected, investigated, and reported. Factors influencing which outbreaks are detected, investigated, and reported to CDC include both structural factors associated with the jurisdiction in which the outbreak occurred (e.g., infrastructure and capacity) and characteristics of the outbreak (e.g., size, geographic location, pathogen).

We integrated data from a variety of sources to examine structural factors and describe outbreak characteristics of foodborne outbreaks involving Salmonella, Shiga toxin–producing Escherichia coli (STEC) O157, norovirus, and bacterial toxins that were reported to national surveillance. In addition, we assessed the effects of state variation in outbreak reporting on the types of food vehicles identified.

RASFF Alert – STEC E.coli – Chilled Beef

RASFF

Shigatoxin-producing Escherichia coli (STEC) in chilled beef from Argentina in Austria, Germany and Italy