Research Publications (Food Safety)

Author(s): Jingwen Gao, Hyein Jang, Licheng Huang, Karl R. Matthews

Diverse Shiga toxin-producing Escherichia coli (STEC) strains have been isolated from several environmental samples. Rivers are associated with the distribution of STEC pathogens in the environment. Thus, we report the complete genome sequence of a locus of enterocyte effacement (LEE)-positive STEC O157:H7 strain isolated from the Mississippi River.

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.

Shiga toxin-producing Escherichia coli (STEC) is a foodborne disease with worldwide outbreaks. STEC serotypes O157, O26, O45, O103, O111, O121, and O145 cause the most outbreaks. There is little published information regarding the other serotypes. We report the draft genome sequences for 11 uncommon STEC serotypes from Nebraska.

ABSTRACT Foods of plant origin are recognised as a major source of foodborne pathogens, in particular for Shigatoxigenic Escherichia coli (STEC). Most work for STEC and plant-based fresh produce has focused on the most prevalent outbreak serogroup, O157.

We evaluated high pressure processing to lower levels of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multi-strain cocktails of STEC and L. monocytogenes were separately inoculated (ca. 7.0 log CFU/g) into plant burgers or ground beef. Refrigerated (i.e., 4°C) or frozen (i.e., -20°C) samples (25-g each) were subsequently exposed to 350 MPa for up to 9 or 18 min or 600 MPa for up to 4.5 or 12 min, respectively.

The documented survival of pathogenic bacteria including Listeria monocytogenes (LM), shiga toxin-producing Escherichia coli (STEC), and Salmonella during the manufacture and aging of some cheeses highlights the need for additional interventions to enhance food safety. Unfortunately, few interventions are compliant with the Standards of Identity for cheese. Protective bacterial cultures (PC) represent actionable, natural interventions.

Porto-Fett, A. C. S., A. Jackson-Davis, L. Kassama, M. Daniel, M. Oliver, Y. Jung, and J. B. Luchansky. High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7).

Porto-Fett, A. C. S., L. E. Shane, B. A. Shoyer, M. Osoria, Y. Jung, and J. B. Luchansky. We evaluated high pressure processing to lower levels of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multi-strain cocktails of STEC and L. monocytogenes were separately inoculated (ca. 7.0 log CFU/g) into plant burgers or ground beef.

Luchansky, J. B., B. A. Shoyer, Y. Jung, L. E. Shane, M. Osoria, and A. C. S. Porto-Fett. The viability of Shiga toxin–producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes within plant- and beef-based burgers was monitored during storage and cooking. When inoculated (ca. 3.5 log CFU/g) into 15-g portions of plant- or beef-based burgers, levels of STEC and Salmonella decreased slightly (≤0.5-log decrease) in both types of burgers when stored at 4°C, but increased ca.

Jackson-Davis, A., M. Daniel, M. Oliver, J. B. Luchansky, A. C. S. Porto-Fett, and L. Kassama. Shiga toxin-producing Escherichia coli (STEC) has been recognized as a human pathogen since 1982. However, the non-O157 STEC strains have been implicated in many human illnesses and seem to cause disease as severe as the potent E. coli O157: H7.

Little is known about the public health risks associated with natural creek sediments that are affected by runoff and fecal pollution from agricultural and livestock practices. For instance, the persistence of foodborne pathogens such as Shiga toxin-producing Escherichia coli (STEC) originating from these practices remains poorly quantified.

Jung, Y., A. C. S. Porto-Fett, B. A. Shoyer, L. E. Shane, E. Henry, M. Osoria, and J. B. Luchansky. A total of 514 raw pork samples (395 ground or nonintact and 119 intact samples) were purchased at retail stores in Pennsylvania, Delaware, and New Jersey between July and December 2017. All raw pork samples were screened for serogroup O26, O45, O103, O111, O121, O145, or O157:H7 cells of Shiga toxin–producing Escherichia coli (STEC-7) using standard microbiological and molecular methods.

Escherichia coli serogroups O157, O26, O45, O103, O111, O121, and O145, when carrying major virulence genes, the Shiga toxin genes stx1 and stx2 and the intimin gene eae, are important foodborne pathogens. They are referred to as the "top 7" Shiga toxin-producing E. coli (STEC) serogroups and were declared by the USDA as adulterants to human health. Since top 7 serogroup-positive cattle feces and ground beef can also contain nonadulterant E.

Author(s): Marina C. Lamparter, Annica Seemann, Carolin Hobe, Elisabeth Schuh

Author(s): Danielle M. Schultze, Ricardo Couto, Feral Temelli, Lynn M. McMullen, Michael Gänzle

Some chlorine-resistant Escherichia coli isolates harbor the locus of heat resistance (LHR), a genomic island conferring heat resistance. In this study, the protective effect of the LHR for cells challenged by chlorine and oxidative stress was quantified. Cloning of the LHR protected against NaClO (32 mM; 5 min), H2O2 (120 mM; 5 min), and peroxyacetic acid (105 mg/liter; 5 min) but not against 5.8 mM KIO4, 10 mM acrolein, or 75 mg/liter allyl isothiocyanate.

The severity of human infection by one of the many Shiga toxin-producing Escherichia coli (STEC) is determined by a number of factors: the bacterial genome, the capacity of human societies to prevent foodborne epidemics, the medical condition of infected patients (in particular their hydration status, often compromised by severe diarrhea), and by our capacity to devise new therapeutic approaches, most specifically to combat the bacterial virulence factors, as opposed to our current strategies

Current California agricultural practices strive to comanage food safety and habitat conservation on farmland. However, the ecology of foodborne pathogens in wild bird populations, especially those avian species residing in proximity to fresh produce production fields, is not fully understood. In this repeated cross-sectional study, avifauna within agricultural lands in California were sampled over 1 year.

In Brazil, safe drinking water is not widely available, and consequently waterborne diseases are still associated with high morbidity and mortality rates. Among waterborne bacteria, diarrheagenic Escherichia coli (DEC) should be highlighted. This study targeted the evaluation of enteropathogenic (EPEC), enterotoxigenic (ETEC), and shiga toxin-producing (STEC)/enterohemorrhagic Escherichia coli in drinking water in Southeast Brazil and the georeferencing of generated data.

From May to November most romaine lettuce shipments in the United States come from California’s Central Coast region, whereas from December to April most come from the Yuma, Arizona, region. During 2017–2018, the 3 outbreaks of Shiga toxin–producing Escherichia coli (STEC) O157:H7 in US romaine lettuce all occurred at the tail end of a region’s production season.

Author(s): Abdelrahim H.A. Hassan, Catherine N. Cutter

Author(s): Ayanna Glaize, Eduardo Gutierrez-Rodriguez, Irene Hanning, Sandra Díaz-Sánchez, Chris Gunter, Arnoud H.M. van Vliet, Wes Watson, Siddhartha Thakur

Author(s): Joseph A. Capobianco, Mike Clark, Astrid Cariou, Adélaïde Leveau, Sophie Pierre, Pina Fratamico, Terence P. Strobaugh, Cheryl M. Armstrong

Author(s): Hasan Işık, Zeynal Topalcengiz, Senem Güner, Aziz Aksoy