RASFF – shigatoxin-producing Escherichia coli (in 3 out of 5 samples /25g) and suspicion of shigatoxin-producing Escherichia coli (in 2 out of 5 samples /25g) in chilled boneless beef rump from Uruguay in Portugal
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Category Archives: STEC
USA – Winnebago County Illinois Health Department monitoring STEC E. coli Mystery
The Winnebago County Illinois Health Department has confirmed three cases of Shiga toxin‐producing E. coli (STEC) in the county.
The patients experienced diarrhea beginning May 31. The cause of the illness has not yet been determined, the department announced Friday evening.
The following are symptoms of E. coli and may be seen with or without a fever: abdominal cramps, watery or bloody diarrhea and vomiting. Residents are urged to contact a health care provider if they experienced symptoms on or after May 21.
RASFF Alert – STEC E.coli – Frozen Beef
RASFF – shigatoxin-producing Escherichia coli (stx1+; stx2-; eae+ /25g) in frozen beef from Brazil in Italy
RASFF Alert – STEC E.coli – Organic Baby Spinach
RASFF – shigatoxin-producing Escherichia coli (stx1+ stx2+ eae+) in organic baby spinach from Italy in Germany
Research – Rapid detection of single viable Escherichia coli O157:H7 cells in milk by flow cytometry
Image CDC
Abstract
Escherichia coli O157:H7 (E coli O157:H7) is a highly virulent bacterial strain that is present in food, and as few as 10 cells can cause severe diseases. Rapid and sensitive bacterial detection is urgently required. In this study, we report a flow cytometry (FCM)‐based method for detecting E coli O157:H7 at the single‐cell level. Single E coli O157:H7 cells were obtained by a flow cytometric cell sorter and then artificially added to milk. Next, using BHI for 6.5 hr of enrichment, isolation of target cells, and dual staining, this method could be applied to detect single viable E coli O157:H7 cells in 25 mL of milk. The time to results (TTR) of the FCM‐based method was 7 hr.
Practical applications
The plate‐based method is the currently recommended method for detection of single E coli O157:H7 cells in milk because of the ease of operation. However, this method is time‐consuming, requiring enrichment of the target organism to attain quantifiable levels. Accordingly, rapid detection of microorganisms in milk would be of great benefit to public health. Flow cytometry (FCM) is a sensitive technique that can be used to rapidly analyze foodborne pathogens. Unfortunately, little attention has been paid to single‐cell detection in milk. This study provides a rapid method for detection of single viable E coliO157:H7 cells in milk. This method has the potential to provide effective protection against E coli O157:H7 contamination and is required for rapid detection of microorganisms in dairy products.
France- Escherichia coli O26: HUS increases investigated in France
Public Health France is currently investigating an increase in the number of children with hemolytic uremic syndrome (HUS).
As of May 6, 2019, 16 children infected with Escherichia coli serogroup O26 are being investigated by Public Health France and the National Reference Center (CNR) E. coli and its associated laboratory (Institut Pasteur, Paris, and Laboratoire de microbiology of Robert Debré Hospital, Paris). Fifteen children had HUS and one child had uncomplicated diarrhea.
RASFF Alert – STEC E.coli – Soft Cheese
RASFF – shigatoxin-producing Escherichia coli (vtx1, eae+) in soft cheese (Chaource) from France in Belgium
Research – Comparison of Antimicrobial Treatments Applied via Conventional or Handheld Electrostatic Spray To Reduce Shiga Toxin–Producing Escherichia coli on Chilled Beef Outside Rounds
| ABSTRACT |
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The purpose of this study was to compare the efficacy of different antimicrobial interventions applied via either conventional spray (CS) or handheld electrostatic spray (ESS) to reduce Shiga toxin–producing Escherichia coli (STEC) on fresh beef surfaces. Hot-boned outside rounds (ORs) were inoculated within 1 h after harvest with a cocktail of eight isolates consisting of 8 O157 and non-O157 serogroups of STEC (STEC8). ORs were hung on sterile meat hooks at 4°C for 36 h to simulate a contaminated full carcass side in the chiller. ORs were then treated with lactic acid (LA; 4.5%, w/v), 3.0% lauric arginate ester (LAE), 0.8% cetylpyridinium chloride, 200 mg/L peracetic acid, 3 mg/L chlorine dioxide, 5 mg/L ClO2, or tap water by using CS or ESS. Temperatures of LA and peracetic acid were set at 55 and 42°C before spraying, whereas all other solutions were applied at room temperature (25°C). Pretreatment and posttreatment STEC8-inoculated beef tissue samples were aseptically collected to evaluate the efficacy of interventions by application method (CS or ESS). LA applied with CS achieved the greatest reduction in STEC8 numbers (3.3 log CFU/cm2) compared with all other treatments: 0.2 log CFU/cm2 (tap water) to 2.3 log CFU/cm2 (LAE). Only for LA did a significant difference arise in mean STEC8 reductions between CS and ESS applications (3.2 versus 1.7 log CFU/cm2, respectively). Among the treatments applied with ESS, LAE produced the greatest reduction of STEC8. Antimicrobial interventions applied via conventional wand or cabinet-applied technologies can reduce the O157 and non-O157 STEC on fresh beef carcass surfaces, reducing transmission to beef consumers.
| HIGHLIGHTS |
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We found no advantage in the use of electrostatic spray to reduce STEC8 on cold beef.
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Greatest reductions in STEC8 were achieved by lactic acid with conventional spray.
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Lauric arginate ester was the second best antimicrobial agent at reducing STEC8.
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Lactic acid reduced pH on the beef surface significantly.
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There was no effect of antimicrobial solution on temperature increase on beef outside rounds.
Research – Response to Questions Posed by the Food and Drug Administration Regarding Virulence Factors and Attributes that Define Foodborne Shiga Toxin–Producing Escherichia coli (STEC) as Severe Human Pathogens
| EXECUTIVE SUMMARY |
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The National Advisory Committee on Microbiological Criteria for Foods (NACMCF or Committee) was asked to report on (i) what is currently known about virulence and pathogenicity of Shiga toxin–producing Escherichia coli (STEC) and how they cause illness in humans; (ii) what methods are available to detect STEC and their specific virulence factors; and most importantly (iii) how to rapidly identify foodborne STEC that are most likely to cause serious human disease. Individual working groups were developed to address the charge questions, as well as to identify gaps and give recommendations for additional data or research needs. A complete list of Committee recommendations is in Chapter 4.
RASFF Alert – Foodborne outbreak suspected to be caused by shigatoxin-producing Escherichia coli (O26) in raw milk cheese
RASFF – foodborne outbreak suspected to be caused by shigatoxin-producing Escherichia coli (O26) in raw milk cheese from France i n France
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