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The E. coli O103 outbreak originally announced in Kentucky yesterday apparently also has sickened people living in Tennessee, Ohio, and Indiana, according to news reports. Twenty confirmed cases are in Kentucky, and one each in the other states for a total of 23 ill. Most of the illnesses occurred between March 5 and 25, 2019.
An E. coli O103 outbreak in Kentucky has been linked to fast food consumption, according to a release from the Kentucky Department for Public Health. The Kentucky E. coli outbreak has sickened at least 19 people. Those illnesses have been confirmed by the Kentucky Department of Public Health. The release is intended for doctors and lab providers, so they are alert to patients who present with acute diarrheal illness
RASFF – shigatoxin-producing Escherichia coli (O111; vtx1+ /25g) in steak tartare from Poland in Slovakia
RASFF – shigatoxin-producing Escherichia coli (stx+ eae+) in chilled lamb from the Netherlands, slaughtered in Belgium in Belgium
RASFF – shigatoxin-producing Escherichia coli (O26 stx+ eae+ /25g) in cheese (Crottin de Chavignol) from France in Belgium
RASFF – shigatoxin-producing Escherichia coli (O26 stx+ eae+ /25g) in partly chilled and partly frozen bovine meat from Belgium in Belgium
RASFF – shigatoxin-producing Escherichia coli (O157:H7 stx+ eae+) in raw milk cheese from France in France
RASFF – shigatoxin-producing Escherichia coli in raw milk cheese from France in Germany
RASFF – enteropathogenic Escherichia coli (O26:H11 O103:H2 eae+ stx- /25g) in frozen minced beef from the United Kingdom in France
Wheat flour has recently been described as a novel vehicle for transmission of Shiga toxin–producing Escherichia coli (STEC). Very recently, an outbreak of STEC O121 and STEC O26 infections was linked to flour in the United States. The aim of the present study was to generate baseline data for the occurrence of STEC in flour samples from different retailers in Switzerland. In total, 70 flour samples were analyzed. After enrichment, the samples were screened for stx1 and stx2 by the Assurance GDS MPX ID assay. STEC strains were isolated and serotyped by the E. coli SeroGenoTyping AS-1 kit. The determination of stx subtypes was performed with conventional PCR amplification. Screening for eae, aggR, elt, and estIa/Ib was performed by real-time PCR. Nine (12.9%) of the flour samples tested positive for stx by PCR. STEC was recovered from eight (88.9%) of the positive samples. Two isolates were STEC O11:H48 harboring stx1c/stx1d, two were O146:H28 containing stx2b, one was O103:H2 containing stx1a and eae, and three were O nontypeable: Ont:H12 (stx2a), Ont:H14 (stx2a/stx2g), and Ont:H31 (stx1c/stx1d). STEC O103 belongs to the “top five” serogroups of human pathogenic STEC in the European Union, and STEC O146 is frequently isolated from diseased humans in Switzerland. Our results show that flour may be contaminated with a variety of STEC serogroups. Consumption of raw or undercooked flour may constitute a risk for STEC infection.
Posted in E.coli, E.coli O103, E.coli O111, E.coli O121, eae, STEC, STX 1, STX 2, Uncategorized
RASFF-enteropathogenic Escherichia coli (stx2- /25g) in chilled lamb meat from the United Kingdom in the Netherlands
RASFF -enteropathogenic Escherichia coli (026H11 eae+, stx-) in raw goat’s milk cheese from France in France
Posted in E.coli, E.coli O26, eae, RASFF, STEC, STX 1, STX 2, Uncategorized
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