Role of Curli Fimbriae in Attachment of Shiga Toxin-Producing and Enterohemorrhagic Escherichia coli (STEC and EHEC) on Raw and Ready-To-Eat Beef Products

Findings: Enterohemorrhagic Escherichia coli, also known as EHEC is a particular group of E. coli that causes a series of severe symptoms including kidney failure and death. EHEC has found its reservoir in cattle and the animals may harbor the pathogen without showing signs of infection. The infected animals however, could introduce EHEC to meat processing plants. If the infected animals are not handled properly, the processed meat may ultimately be contaminated with the pathogen. EHEC cells produce a sticky and wavy fiber on their surfaces. Scientists have named it curli because it looks like curly hairs under high magnifying microscopes. Dr. Jinru Chen and her students at the University of Georgia studied the role of curli in helping the cells of EHEC to attach to beef and beef contact surfaces. They have found that the environment in which an EHEC cell lives affects its ability to produce curli. When an E. coli cell actually has curli on its surface, it became more effective in attaching to beef and beef contact surfaces. Dr. Chen's future research goals include identifying chemical or enzymatic agents that can effectively remove curli from EHEC cells in order to minimize curli-associated EHEC attachment on meat and meat contact surfaces.