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Gökmen M, İlhan Z, Tavşanlı H, Önen A, Ektik N, Göçmez EB. Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables. FOOD SCI TECHNOL INT 2024; 30:30-36. [PMID: 36113141 DOI: 10.1177/10820132221125104] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2023]
Abstract
Shiga toxin-producing Escherichia coli (STEC) has emerged as important enteric foodborne zoonotic pathogens of considerable public health significance worldwide. The aim of this study was to determine the prevalence of the top seven STEC serotypes and to identify these serotypes in samples of animal source foods and vegetables. A total of 294 samples including 84 meat samples, 135 milk and dairy product samples and 75 green leafy vegetable samples were tested. The samples were harvested in mTSB-broth pre-enriched with novobiocin and then were tested by amplifying 16S shiga toxin (stx1/2), and eae genes using multiplex polymerase chain reaction (m-PCR) assay. A total of 260 (88.4%) samples were positive for E. coli and 29 (11.1%) of them were positive for shiga toxin, and eae genes. The positive samples were cultivated on CHROMAgar STEC and the colonies were evaluated for top seven STEC by m-PCR. The top seven STEC serotypes were detected in 27 (93.1%) of the samples: the STEC O111 serotype in 11 (40.7%) beef samples, STEC O45 in 3 (11.1%) chicken, STEC O145 in 6 (22.2%) parsley, 3 (11.1%) lettuce, 1 (3.7%) spinach, and 1 (3.7%) cheese, and STEC O103 in 2 (7.4%) lettuce samples. None of the samples was found positive for STEC O26, O121, and O157 serotypes. This study highlights the fact that the top seven STEC group poses a great risk in terms of food safety and public health in both animal source foods and vegetables.
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Affiliation(s)
- Mukadderat Gökmen
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Balikesir University, Balikesir, Turkey
| | - Ziya İlhan
- Department Microbiology, Faculty of Veterinary Medicine, Balikesir University, Balikesir, Turkey
| | - Hakan Tavşanlı
- Department of Veterinary Public Health, Faculty of Veterinary Medicine, Balikesir University, Balikesir, Turkey
| | - Adem Önen
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Balikesir University, Balikesir, Turkey
| | - Nisanur Ektik
- Department of Food Hygiene and Technology, Institute of Health, Balikesir University, Balikesir, Turkey
| | - Enise Begüm Göçmez
- Department of Food Hygiene and Technology, Institute of Health, Balikesir University, Balikesir, Turkey
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Batalha EY, Monte DFM, Landgraf M. Absence of Shiga toxin-producing Escherichia coli (STEC) in organic leafy greens from the metropolitan region of São Paulo, Brazil. Braz J Microbiol 2023; 54:2253-2258. [PMID: 37464187 PMCID: PMC10484845 DOI: 10.1007/s42770-023-01068-1] [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] [Received: 06/01/2023] [Accepted: 07/12/2023] [Indexed: 07/20/2023] Open
Abstract
Shiga toxin-producing Escherichia coli (STEC) is an important pathogen with public health implications, including its potential association with vegetables. In this study, we investigated the presence of STEC in vegetables obtained from organic producers located in São Paulo city, Brazil. As part of a routine surveillance study conducted over (years of isolation), a total of 200 samples of organic vegetables were screened using biochemical and PCR methods. Among the vegetable samples tested, 30 (15%) were positive for non-Shiga toxin-producing E. coli. While no STEC was detected in the organic vegetables in this study, the presence of non-STEC in vegetables raises concerns about the lack of proper hygiene practices during vegetable handling. This contamination represents a public health risk, particularly considering that these isolates can still be pathogenic, and vegetables are often consumed raw. To address this important issue, continuous monitoring of these farms is recommended to ensure the quality and safety of organic vegetables produced for both domestic consumption and exportation.
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Affiliation(s)
- Erika Y Batalha
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Prof. Lineu Prestes, 580, B14, Sao Paulo, SP, 05508-000, Brazil
| | - Daniel F M Monte
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Prof. Lineu Prestes, 580, B14, Sao Paulo, SP, 05508-000, Brazil.
| | - Mariza Landgraf
- Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Prof. Lineu Prestes, 580, B14, Sao Paulo, SP, 05508-000, Brazil.
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Barril PA, Oteiza JM, Pardo J, Leotta GA, Signorini ML. Meta-analysis of the prevalence of the main human pathogens in vegetables, with emphasis on lettuce. Food Res Int 2022; 160:111727. [PMID: 36076463 DOI: 10.1016/j.foodres.2022.111727] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 07/13/2022] [Accepted: 07/19/2022] [Indexed: 11/04/2022]
Abstract
This meta-analysis aims to summarize the available information on the prevalence of the main human pathogenic microorganisms in vegetables, with emphasis on lettuce (Lactuca sativa). The database searches included scientific papers from 1980 to 2019, without language restrictions. Inclusion criteria were prevalence or incidence studies published in peer-reviewed journals reporting the total number of vegetable samples studied and the number of samples positive for the presence of the studied pathogens. The target pathogens were grouped into the following categories: bacteria, parasites and viruses. Results of different vegetable types, years of sampling, analyzed regions or species of microorganisms reported in the same article were considered as different studies. Therefore, each scientific article may contain several studies. Multilevel random-effect meta-analysis models were fitted to estimate the mean occurrence rate of pathogenic microorganisms and to compare them with different factors potentially associated with the outcome. Overall, the prevalence of bacterial, parasitic and viral pathogens in vegetables was relatively low. The mean prevalence of bacterial hazards was < 0.023, with the exception of S. aureus, whose prevalence was estimated at 0.096. The mean occurrence rates of parasites and viruses were 0.067 (95 % CI: 0.056-0.080) and 0.079 (95 % CI: 0.054-0.113), respectively. The prevalence of pathogenic E. coli and parasites increased as the year of publication of the scientific articles progressed, whereas the prevalence of the other bacterial pathogens and enteric viruses was steady. The types of vegetables evaluated did not affect pathogen prevalence. The prevalence of pathogenic microorganisms differed according to the continent of origin, except for E. coli O157:H7 and parasites. The prevalence of pathogens in vegetables is of public health importance, especially in vegetable types that are eaten raw, without thermal treatment to inactivate pathogens. This meta-analysis results show the need to apply proper sanitation methods to treat raw vegetables in order to avoid foodborne infections.
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Affiliation(s)
- Patricia Angélica Barril
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Laboratorio de Microbiología de los Alimentos, Centro de Investigación y Asistencia Técnica a la Industria (CIATI), Centenario, Neuquén, Argentina; Red de Seguridad Alimentaria (RSA), CONICET, Argentina.
| | - Juan Martín Oteiza
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Laboratorio de Microbiología de los Alimentos, Centro de Investigación y Asistencia Técnica a la Industria (CIATI), Centenario, Neuquén, Argentina; Red de Seguridad Alimentaria (RSA), CONICET, Argentina
| | - Javier Pardo
- Red de Seguridad Alimentaria (RSA), CONICET, Argentina
| | - Gerardo Anibal Leotta
- Red de Seguridad Alimentaria (RSA), CONICET, Argentina; IGEVET - Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias, Universidad Nacional de la Plata, La Plata, Buenos Aires, Argentina
| | - Marcelo Lisandro Signorini
- Red de Seguridad Alimentaria (RSA), CONICET, Argentina; IDICAL - Instituto de Investigación de la Cadena Láctea (INTA - CONICET SANTA FE), Rafaela, Santa Fe, Argentina
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Cheng Y, Zhang S, Zhang C, Mi X, Zhang W, Wang L, Liu W, Jiang Y. Escherichia coli O157:H7 is challenged by the presence of Pseudomonas, but successfully co-existed in dual-species microbial communities. Food Microbiol 2022; 106:104034. [DOI: 10.1016/j.fm.2022.104034] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 02/10/2022] [Accepted: 03/27/2022] [Indexed: 12/18/2022]
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Baloyi T, Duvenage S, Du Plessis E, Villamizar-Rodríguez G, Korsten L. Multidrug resistant Escherichia coli from fresh produce sold by street vendors in South African informal settlements. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2022; 32:1513-1528. [PMID: 33706630 DOI: 10.1080/09603123.2021.1896681] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Accepted: 02/23/2021] [Indexed: 06/12/2023]
Abstract
The aim of this study was to assess the prevalence of commensal and pathogenic Escherichia coli on informally sold fresh produce in South Africa, who harbour and express antimicrobial resistance genes and therefore pose indirect risks to public health. The majority (85.71%) of E. coli isolates from spinach, apples, carrots, cabbage and tomatoes, were multidrug resistant (MDR). Resistance to Aminoglycoside (94.81%), Cephalosporin (93.51%), Penicillin (93.51%) and Chloramphenicol (87.01%) antibiotic classes were most prevalent. Antibiotic resistance genes detected included blaTEM (89.29%), tetA (82.14%), tetB (53.57%), tetL (46.43%), sulI (41.07%), sulII (51.79%), aadA1a (58.93%) and strAB (51.79%). A single isolate was found to harbour eae virulence factor. Moreover, E. coli isolates were grouped into the intra-intestinal infectious phylogenetic group E (28.57%), the rare group C (26.79%), the generalist group B1 (21.43%) and the human commensal group A (16.07%). Presence of MDR E. coli represents a transmission route and significant human health risk.
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Affiliation(s)
- Tintswalo Baloyi
- Department of Science and Innovation-National Research Foundation Centre of Excellence in Food Security, Department of Plant and Soil Sciences, University of Pretoria, Pretoria, South Africa
| | - Stacey Duvenage
- Department of Science and Innovation-National Research Foundation Centre of Excellence in Food Security, Department of Plant and Soil Sciences, University of Pretoria, Pretoria, South Africa
| | - Erika Du Plessis
- Department of Science and Innovation-National Research Foundation Centre of Excellence in Food Security, Department of Plant and Soil Sciences, University of Pretoria, Pretoria, South Africa
| | - Germán Villamizar-Rodríguez
- Department of Science and Innovation-National Research Foundation Centre of Excellence in Food Security, Department of Plant and Soil Sciences, University of Pretoria, Pretoria, South Africa
| | - Lise Korsten
- Department of Science and Innovation-National Research Foundation Centre of Excellence in Food Security, Department of Plant and Soil Sciences, University of Pretoria, Pretoria, South Africa
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Susanna D, Kusuma A, Mairani T, Fitria L. The implementation of the five keys to safer food in campus cafeterias and the effects on Escherichia coli contamination. Ital J Food Saf 2020; 9:8782. [PMID: 33282757 PMCID: PMC7706364 DOI: 10.4081/ijfs.2020.8782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Accepted: 05/26/2020] [Indexed: 11/24/2022] Open
Abstract
The World Health Organization developed five keys to safer food’s guidelines. This study aimed to determine the relationships between food handlers’ knowledge, attitudes, and behavior to the guideline and Escherichia coli (E. coli) contamination of food served at campus cafeterias. This cross-sectional study was carried out by interviewing 98 food handlers selling food and by testing samples for E. coli. The dependent variable was E. coli contamination, while the independent variables were the knowledge, attitudes, and behavior of food handlers based on the guideline. Each independent variable had five sub-variables that corresponded to the guideline. The data were analyzed using chisquare and logistic regression tests. The results showed that food handlers’ knowledge of cooking food thoroughly was significantly related to E. coli contamination (P=0.54 [P<0.05]; OR=2.990;95%CI:1.093– 8.180). Furthermore, the food handlers’ attitudes toward cooking food thoroughly were related to E. coli contamination (P=0.58 [P<0.05]; OR=0.385;95%CI:0.157– 0.944). There were two factors related to E. coli contamination: the food handlers’ knowledge of and attitudes toward the third key of the five keys to food safety.
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Affiliation(s)
- Dewi Susanna
- Faculty of Public Health, Department of Environmental Health, Universitas Indonesia
| | - Aria Kusuma
- Center of Public Health Intervention Technology, National Institute of Health Research and Development, Ministry of Health, Indonesia
| | - Tiara Mairani
- Faculty of Public Health, Department of Environmental Health, Universitas Indonesia
| | - Lassie Fitria
- Faculty of Public Health, Department of Environmental Health, Universitas Indonesia
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Erickson MC, Liao JY, Webb CC, Habteselassie MY, Cannon JL. Inactivation of Escherichia coli O157:H7 and Salmonella deposited on gloves in a liquid state and subjected to drying conditions. Int J Food Microbiol 2018; 266:200-206. [PMID: 29232632 DOI: 10.1016/j.ijfoodmicro.2017.11.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 11/04/2017] [Accepted: 11/23/2017] [Indexed: 11/16/2022]
Abstract
Gloves are worn by workers harvesting ready-to-eat produce as a deterrent for contaminating the produce with enteric pathogens that may reside on their hands. As fields are not sterile environments, the probability for gloves to become contaminated still exists and therefore it is critical to understand the conditions that affect the survival of pathogens on gloves. Both Escherichia coli O157:H7 and Salmonella deposited on glove surfaces in a liquid state survived longer when the pathogen had been suspended in lettuce sap than when suspended in water. Despite this protection, pathogens deposited on clean single-use gloves were more likely to survive during drying than pathogens deposited on dirty gloves (a film of lettuce sap had been applied to the surface prior to pathogen application and soil had been ground into the gloves). Survival of both E. coli O157:H7 and Salmonella was biphasic with the greatest losses occurring during the first hour of drying followed by much slower losses in the ensuing hours. Pathogens grown in rich media (tryptic soy broth) versus minimal media (M9) as well as those cultured on solid agar versus liquid broth were also more likely to be resistant to desiccation when deposited onto gloves. Although survival of E. coli O157:H7 on nitrile gloves was in general greater than it was on latex gloves, the relative survival of Salmonella on the two glove types was inconsistent. Due to these inconsistencies, no one glove type is considered better than another in reducing the risk for contamination with enteric pathogens. In addition, the extended survival of what are generally referred to as stress-resistant pathogens suggests that gloves either be changed frequently during the day or washed in a disinfectant to reduce the risk of glove contamination that could otherwise contaminate product handled with the contaminated gloves.
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Affiliation(s)
- Marilyn C Erickson
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA.
| | - Jye-Yin Liao
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA
| | - Cathy C Webb
- Cape Securities, 1600 Pennsylvania Avenue, McDonough, GA 30253, USA
| | - Mussie Y Habteselassie
- Department of Crop and Soil Sciences, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA
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Molecular characterization of diarrheagenic Escherichia coli isolated from vegetables in Argentina. Int J Food Microbiol 2017; 261:57-61. [DOI: 10.1016/j.ijfoodmicro.2017.09.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 09/27/2017] [Accepted: 09/28/2017] [Indexed: 11/22/2022]
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Khalil RK, Gomaa MA. Prevalence and characterization of Shiga toxin-producing Escherichia coli (STEC) in fruits and vegetables sold at local street markets in Alexandria, Egypt. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.041] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Nousiainen LL, Joutsen S, Lunden J, Hänninen ML, Fredriksson-Ahomaa M. Bacterial quality and safety of packaged fresh leafy vegetables at the retail level in Finland. Int J Food Microbiol 2016; 232:73-9. [DOI: 10.1016/j.ijfoodmicro.2016.05.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 05/12/2016] [Accepted: 05/14/2016] [Indexed: 01/26/2023]
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Castro-Ibáñez I, López-Gálvez F, Gil MI, Allende A. Identification of sampling points suitable for the detection of microbial contamination in fresh-cut processing lines. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Effect of abusive storage temperatures on growth and survival of Escherichia coli O157:H7 on leafy salad vegetables in Egypt. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.034] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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