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Costa M, Brusa V, Padola NL, Etcheverría A, Sampedro F, Fernández PS, Leotta GA, Signorini M. Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption. FOOD SCI TECHNOL INT 2021; 28:613-621. [PMID: 34779686 DOI: 10.1177/10820132211046124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to evaluate the effect of interventions on the probability of acquiring HUS from Shiga toxin-producing Escherichia coli (STEC)-contaminated ground beef and commercial hamburger consumption. These control strategies were chosen based on previous results of the sensitivity analysis of a baseline QMRA model ( Brusa et al., 2020). The application of improvement actions in abattoirs not applying Hazard Analysis and Critical Control Points (HACCP) for STEC would result 7.6 times lower in the probability that consumers acquired HUS from ground beef consumption, while the implementation of improvements in butcher shops would lead to a smaller reduction. In abattoirs applying HACCP for STEC, the risk of acquiring HUS from commercial hamburger consumption was significantly reduced. Treatment with 2% lactic acid, hot water and irradiation reduced 4.5, 3.5 and 93.1 times the risk of HUS, respectively. The most efficient interventions, in terms of case reduction, being those that are applied in the initial stages of the meat chain.
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Affiliation(s)
- Magdalena Costa
- IGEVET - 541455Instituto de Genética Veterinaria "Ing. Fernando N. Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Buenos Aires, Argentina
| | - Victoria Brusa
- IGEVET - 541455Instituto de Genética Veterinaria "Ing. Fernando N. Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Buenos Aires, Argentina
| | - Nora Lia Padola
- Facultad de Ciencias Veterinarias-CIVETAN-CONICET.CIC-UNCPBA, Tandil, Buenos Aires, Argentina
| | - Analía Etcheverría
- Facultad de Ciencias Veterinarias-CIVETAN-CONICET.CIC-UNCPBA, Tandil, Buenos Aires, Argentina
| | - Fernando Sampedro
- Environmental Health Sciences Division, 43353School of Public Health, University of Minnesota, Minneapolis, USA
| | - Pablo S Fernández
- Escuela Técnica Superior de Ingeniería Agronómica, 16769Universidad Politécnica de Cartagena, España
| | - Gerardo A Leotta
- IGEVET - 541455Instituto de Genética Veterinaria "Ing. Fernando N. Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Buenos Aires, Argentina
| | - Marcelo Signorini
- Instituto de Investigación de la Cadena Láctea (IdICaL) (CONICET - INTA), EEA Rafaela, Instituto Nacional de Tecnología Agropecuaria (INTA), Santa Fe, Argentina
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Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables. Foods 2021; 10:foods10030655. [PMID: 33808683 PMCID: PMC8003346 DOI: 10.3390/foods10030655] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 03/13/2021] [Accepted: 03/15/2021] [Indexed: 01/04/2023] Open
Abstract
We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic Escherichia coli and Staphylococcus aureus (SEA) in fresh-cut vegetables, including carrots, celery, paprika, and cabbage. Survival of pathogenic E. coli and SEA and quality properties of fresh-cut vegetables at 5 and 15 °C for 7 days were also investigated. When combined treatment (SAEW + US + UV-C LED) was applied to fresh-cut vegetables for 3 min, its microbial reduction effect was significantly higher (0.97~2.17 log CFU/g) than a single treatment (p < 0.05). Overall, the reduction effect was more significant for SEA than for pathogenic E. coli. At 5 °C, SAEW + US and SAEW + US + UV-C LED treatments reduced populations of pathogenic E. coli and SEA in all vegetables. At 15 °C, SAEW + US + UV-C LED treatment inhibited the growth of both pathogens in carrot and celery and extended the shelf life of fresh-cut vegetables by preventing color changes in all vegetables. Although the effects of treatments varied depending on the characteristics of the vegetables and pathogens, UV-C LED can be suggested as a new hurdle technology in fresh-cut vegetable industry.
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Cap M, Lires C, Cingolani C, Mozgovoj M, Soteras T, Gentiluomo J, Principe F, Sucari A, Horak C, Signorini M, Vaudagna SR, Leotta G. Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance. Meat Sci 2020; 174:108414. [PMID: 33370673 DOI: 10.1016/j.meatsci.2020.108414] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 12/16/2020] [Accepted: 12/18/2020] [Indexed: 11/26/2022]
Abstract
The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the minimal dose of gamma irradiation required to reduce 5 log CFU/g of STEC in ground beef. However, when samples with low inoculum level were subjected to 1 kGy, 3.9% of the samples were positive for stx and eae genes after an enrichment step. Consumer acceptance analysis was carried out with samples subjected to 2.5 kGy and no significant differences were found between irradiated and control samples. Therefore, 2.5 kGy was identified as the gama irradiation dose that reduces STEC but has no impact on consumer acceptance of ground beef.
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Affiliation(s)
- M Cap
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Argentina; Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET), Argentina.
| | - C Lires
- Comisión Nacional de Energía Atómica (CNEA), Centro Atómico Ezeiza, Argentina
| | - C Cingolani
- Comisión Nacional de Energía Atómica (CNEA), Centro Atómico Ezeiza, Argentina
| | - M Mozgovoj
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Argentina; Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET), Argentina
| | - T Soteras
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Argentina; Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET), Argentina
| | - J Gentiluomo
- Laboratorio de Alimentos Stamboulian, División Higiene y Seguridad Alimentaria y Ambiental, Argentina
| | | | - A Sucari
- Laboratorio de Alimentos Stamboulian, División Higiene y Seguridad Alimentaria y Ambiental, Argentina
| | - C Horak
- Comisión Nacional de Energía Atómica (CNEA), Centro Atómico Ezeiza, Argentina
| | - M Signorini
- Instituto de Investigación de la Cadena Láctea (INTA - CONICET), Argentina
| | - S R Vaudagna
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Argentina; Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET), Argentina
| | - G Leotta
- IGEVET - Instituto de Genética Veterinaria "Ing. Fernando N. Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, Argentina
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Cap M, Cingolani C, Lires C, Mozgovoj M, Soteras T, Sucari A, Gentiluomo J, Descalzo A, Grigioni G, Signorini M, Horak C, Vaudagna S, Leotta G. Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments. PLoS One 2020; 15:e0230812. [PMID: 32214399 PMCID: PMC7098641 DOI: 10.1371/journal.pone.0230812] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Accepted: 03/09/2020] [Indexed: 12/04/2022] Open
Abstract
The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high- (HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing Escherichia coli (STEC) strains inoculated on beef trimmings. The three most efficacious treatments were selected to study their effect on meat quality parameters and sensory attributes. The inoculum included five native STEC serogroups (O26, O103, O111, O145 and O157). The treatments applied were 0.5% LA, 0.04% CA, 0.5 kGy LDI, 2 kGy HDI, LDI+LA and LDI+CA. Beef trimmings were divided into two groups; one was inoculated with high (7 log CFU/g) and the other with low (1 log CFU/g) level of inoculum. Efficacy was assessed by estimating log reduction and reduction of stx- and eae-positive samples after enrichment, respectively. Results showed that treatments with organic acids alone were not effective in reducing STEC populations. For high inoculum samples, the most effective treatment was HDI followed by LDI+LA and LDI alone or combined with CA. For low inoculum samples, the most effective treatment was HDI followed by LDI alone or combined with organic acids. Concerning meat quality parameters and sensory attributes, irradiation treatments (LDI and HDI) caused minimal changes, while LDI+LA modified them significantly compared with the control. Therefore, based on our results, no benefits were observed after combining organic acids with gamma irradiation.
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Affiliation(s)
- Mariana Cap
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Celeste Cingolani
- Centro Atómico Ezeiza, Comisión Nacional de Energía Atómica (CNEA), Buenos Aires, Argentina
| | - Carla Lires
- Centro Atómico Ezeiza, Comisión Nacional de Energía Atómica (CNEA), Buenos Aires, Argentina
| | - Marina Mozgovoj
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Trinidad Soteras
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Adriana Sucari
- División Higiene y Seguridad Alimentaria y Ambiental, Laboratorio de Alimentos Stamboulian, Buenos Aires, Argentina
| | - Jimena Gentiluomo
- División Higiene y Seguridad Alimentaria y Ambiental, Laboratorio de Alimentos Stamboulian, Buenos Aires, Argentina
| | - Adriana Descalzo
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Gabriela Grigioni
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Marcelo Signorini
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Rafaela, Buenos Aires, Argentina
| | - Celina Horak
- Centro Atómico Ezeiza, Comisión Nacional de Energía Atómica (CNEA), Buenos Aires, Argentina
| | - Sergio Vaudagna
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Gerardo Leotta
- Facultad de Ciencias Veterinarias UNLP, IGEVET—Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), La Plata, Argentina
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Xu A, Scullen OJ, Sheen S, Johnson JR, Sommers CH. Inactivation of extraintestinal pathogenic E. coli clinical and food isolates suspended in ground chicken meat by gamma radiation. Food Microbiol 2019; 84:103264. [DOI: 10.1016/j.fm.2019.103264] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 06/24/2019] [Accepted: 07/05/2019] [Indexed: 01/12/2023]
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Kintz E, Byrne L, Jenkins C, McCARTHY N, Vivancos R, Hunter P. Outbreaks of Shiga Toxin-Producing Escherichia coli Linked to Sprouted Seeds, Salad, and Leafy Greens: A Systematic Review. J Food Prot 2019; 82:1950-1958. [PMID: 31638410 DOI: 10.4315/0362-028x.jfp-19-014] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Shiga toxin-producing Escherichia coli (STEC) outbreaks involving ready-to-eat salad products have been described in the scientific literature since 1995. These products typically do not undergo a definitive control step such as cooking to eliminate pathogens. To reduce the number of STEC infections from salad products, efforts will need to focus on preventing and reducing contamination throughout the food chain. We performed a systematic review of STEC outbreaks involving sprouted seeds, salad, or leafy green products to determine whether there were recurrent features, such as availability of microbiological evidence or identification of the contamination event, which may inform future investigations and prevention and control strategies. Thirty-five STEC outbreaks linked to contaminated leafy greens were identified for inclusion. The outbreaks occurred from 1995 to 2018 and ranged from 8 to more than 8,500 cases. Detection of STEC in the food product was rare (4 of 35 outbreaks). For the remaining outbreaks, the determination of leafy greens as the source of the outbreak mainly relied on analytical epidemiology (20 of 35) or descriptive evidence (11 of 35). The traceback investigation in 21 of 32 outbreaks was not able to identify possible routes leading to where the STEC bacteria came from or how the leaves were contaminated. Investigations in eight outbreaks found poor practice during processing that may have contributed to the outbreak, such as insufficient postharvest disinfection of the product. Six outbreak investigations were able to identify the outbreak strain in animal feces near the growing fields; two of these were also able to find it in irrigation water on the farms, providing a likely route of contamination. These results highlight the limitations of relying on microbiological confirmation as a basis to initiate investigations of upstream production to understand the source of contamination. This review also demonstrates the importance of, and difficulties associated with, food-chain traceback studies to inform control measures and future prevention.
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Affiliation(s)
- Erica Kintz
- Norwich Medical School, University of East Anglia, Norwich, Norfolk NR4 7TJ, UK (ORCID: https://orcid.org/0000-0002-6829-5701 [E.K.]).,NIHR Health Protection Research Unit in Gastrointestinal Infections, UK
| | - Lisa Byrne
- National Infection Service, Public Health England, London NW9 5EQ, UK
| | - Claire Jenkins
- National Infection Service, Public Health England, London NW9 5EQ, UK
| | - Noel McCARTHY
- NIHR Health Protection Research Unit in Gastrointestinal Infections, UK.,Department of Zoology, University of Oxford, UK.,Warwick Medical School, University of Warwick, Coventry CV4 7AL, UK
| | - Roberto Vivancos
- NIHR Health Protection Research Unit in Gastrointestinal Infections, UK.,National Infection Service, Public Health England, London NW9 5EQ, UK.,NIHR Health Protection Research Unit in Emerging and Zoonotic Infections, UK
| | - Paul Hunter
- NIHR Health Protection Research Unit in Gastrointestinal Infections, UK.,Department of Environmental Health, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa
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Thermal inactivation of extraintestinal pathogenic Escherichia coli suspended in ground chicken meat. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Bhatia SS, Wall KR, Kerth CR, Pillai SD. Benchmarking the minimum Electron Beam (eBeam) dose required for the sterilization of space foods. Radiat Phys Chem Oxf Engl 1993 2018. [DOI: 10.1016/j.radphyschem.2017.08.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Shiga Toxin (Verotoxin)-producing
Escherichia coli and Foodborne Disease:
A Review. Food Saf (Tokyo) 2017; 5:35-53. [PMID: 32231928 DOI: 10.14252/foodsafetyfscj.2016029] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Accepted: 03/31/2017] [Indexed: 12/22/2022] Open
Abstract
Shiga toxin (verotoxin)-producing Escherichia coli (STEC) is an important cause of foodborne disease. Since outcomes of the infections with STEC have a broad range of manifestation from asymptomatic infection or mild intestinal discomfort, to bloody diarrhea, hemolytic uremic syndrome (HUS), end-stage renal disease (ESRD), and death, the disease is a serious burden in public health and classified as a notifiable infectious disease in many countries. Cattle and other ruminants are considered to be the major reservoirs of STEC though isolation of STEC from other animals have been reported. Hence, the source of contamination extends to a wide range of foods, not only beef products but also fresh produce, water, and environment contaminated by excretes from the animals, mainly cattle. A low- infectious dose of STEC makes the disease relatively contagious, and causes outbreaks with unknown contamination sources and, therefore, as a preventive measure against STEC infection, it is important to obtain characteristics of prevailing STEC isolates in the region through robust surveillance. Analysis of the isolates by pulsed-field gel electrophoresis (PFGE) and multiple-locus variable-number tandem repeat analysis (MLVA) could help finding unrecognized foodborne outbreaks due to consumption of respective contaminated sources. However, though the results of molecular analysis of the isolates could indicate linkage of sporadic cases of STEC infection, it is hardly concluded that the cases are related via contaminated food source if it were not for epidemiological information. Therefore, it is essential to combine the results of strain analysis and epidemiological investigation rapidly to detect rapidly foodborne outbreaks caused by bacteria. This article reviews STEC infection as foodborne disease and further discusses key characteristics of STEC including pathogenesis, clinical manifestation, prevention and control of STEC infection. We also present the recent situation of the disease in Japan based on the surveillance of STEC infection.
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Sommers C, Sheen S, Scullen OJ, Mackay W. Inactivation of Staphylococcus saprophyticus in chicken meat and purge using thermal processing, high pressure processing, gamma radiation, and ultraviolet light (254 nm). Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.020] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Sommers CH, Scullen OJ, Sheen S. Inactivation of Uropathogenic Escherichia coli in Ground Chicken Meat Using High Pressure Processing and Gamma Radiation, and in Purge and Chicken Meat Surfaces by Ultraviolet Light. Front Microbiol 2016; 7:413. [PMID: 27148167 PMCID: PMC4830842 DOI: 10.3389/fmicb.2016.00413] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Accepted: 03/14/2016] [Indexed: 12/20/2022] Open
Abstract
Extraintestinal pathogenic Escherichia coli, including uropathogenic E. coli (UPEC), are common contaminants in poultry meat and may cause urinary tract infections after colonization of the gastrointestinal tract and transfer of contaminated feces to the urethra. Three non-thermal processing technologies used to improve the safety and shelf-life of both human and pet foods include high pressure processing (HPP), ionizing (gamma) radiation (GR), and ultraviolet light (UV-C). Multi-isolate cocktails of UPEC were inoculated into ground chicken which was then treated with HPP (4°C, 0-25 min) at 300, 400, or 500 MPa. HPP D10, the processing conditions needed to inactivate 1 log of UPEC, was 30.6, 8.37, and 4.43 min at 300, 400, and 500 MPa, respectively. When the UPEC was inoculated into ground chicken and gamma irradiated (4 and -20°C) the GR D10 were 0.28 and 0.36 kGy, respectively. The UV-C D10 of UPEC in chicken suspended in exudate and placed on stainless steel and plastic food contact surfaces ranged from 11.4 to 12.9 mJ/cm(2). UV-C inactivated ca. 0.6 log of UPEC on chicken breast meat. These results indicate that existing non-thermal processing technologies such as HPP, GR, and UV-C can significantly reduce UPEC levels in poultry meat or exudate and provide safer poultry products for at-risk consumers.
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Affiliation(s)
- Christopher H. Sommers
- Eastern Regional Research Center, United States Department of Agriculture, Agricultural Research Service, WyndmoorPA, USA
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Sheen S, Cassidy J, Scullen B, Sommers C. Inactivation of a diverse set of shiga toxin-producing Escherichia coli in ground beef by high pressure processing. Food Microbiol 2015; 52:84-7. [DOI: 10.1016/j.fm.2015.07.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Revised: 06/25/2015] [Accepted: 07/02/2015] [Indexed: 11/29/2022]
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