scholarly journals A Murine Model of Enterohemorrhagic Escherichia coli O157:H7 Infection to Assess Immunopotentiating Activity of Drugs on Mucosal Immunity: Effect of Drugs

2003 ◽  
Vol 91 (3) ◽  
pp. 219-228 ◽  
Author(s):  
Keiji Nagano ◽  
Takeshi Sugisaki ◽  
Kazuki Taguchi ◽  
Takumi Hara ◽  
Mitsuru Naiki ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Murine Model ◽  
Mucosal Immunity ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157

scholarly journals Quantification of enterohemorrhagic Escherichia coli O157:H7 protein abundance by high-throughput proteome

PLoS ONE ◽  
2018 ◽  
Vol 13 (12) ◽  
pp. e0208520 ◽  
Author(s):  
Wanderson Marques Da Silva ◽  
Jinlong Bei ◽  
Natalia Amigo ◽  
María Pía Valacco ◽  
Ariel Amadio ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
High Throughput ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Protein Abundance

Enterohemorrhagic Escherichia coli O157 Outbreak in Obihiro-City

1998 ◽  
Vol 72 (2) ◽  
pp. 89-96
Author(s):  
Sou-ichi MAKINO ◽  
Hiroshi ASAKURA ◽  
Toshikazu SHIRAHATA ◽  
Tetsuya IKEDA ◽  
Koichi TAKESHI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157

Repression of flagella motility in enterohemorrhagic Escherichia coli O157:H7 by mucin components

2012 ◽  
Vol 423 (4) ◽  
pp. 789-792 ◽  
Author(s):  
Jong Chul Kim ◽  
Jang W. Yoon ◽  
Cheorl-Ho Kim ◽  
Mi-Sun Park ◽  
Seung-Hak Cho
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157

scholarly journals Correlation of enterohemorrhagic Escherichia coli O157 prevalence in feces, hides, and carcasses of beef cattle during processing

2000 ◽  
Vol 97 (7) ◽  
pp. 2999-3003 ◽  
Author(s):  
R. O. Elder ◽  
J. E. Keen ◽  
G. R. Siragusa ◽  
G. A. Barkocy-Gallagher ◽  
M. Koohmaraie ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Beef Cattle ◽  
Enterohemorrhagic Escherichia Coli ◽  
Escherichia Coli O157

Bioluminescence: A Rapid Indicator of Escherichia Coli O157:H7 in Selected Yogurt and Cheese Varieties

1997 ◽  
Vol 60 (8) ◽  
pp. 891-897 ◽  
Author(s):  
L. M. HUDSON ◽  
J. CHEN ◽  
A. R. HILL ◽  
M. W. GRIFFITHS
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Cottage Cheese ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Potential Hazard ◽  
Growth And Survival ◽  
E Coli ◽  
Standard Plate Count ◽  
Standard Plate

Outbreaks of enterohemorrhagic Escherichia coli O157:H7 have been commonly associated with products derived from ground beef, but recently the organism has been implicated as the causative agent in outbreaks involving yogurt and cheese. This finding has raised concern about the potential for its growth and survival in fermented dairy products. A bioluminescent strain of E. coli O157:H7 was used to determine postprocessing survival in yogurt with live cultures at pH 4.17, 4.39, and 4.47 stored at 4 and 10°C. In addition, survival of E. coli O157:H7 was monitored during the manufacture of Cottage, Colby, Romano, and Feta cheeses. Results indicated survival for 8 and 5 days at 4 and 10°C respectively in yogurt at pH 4.17, 17 and 15 days at 4 and 10°C respectively in yogurt at pH 4.39, and 17days at both 4 and 10°C in yogurt at pH 4.47. E. coli O157:H7 did not survive cooking procedures at 56°C in Cottage cheese. However, the pathogen survived for 27, 30, and 27 days in Colby, Romano, and Feta cheeses respectively. A high correlation of r2 > 0.89 was obtained between counts of bioluminescenct colonies and standard plate count for all yogurt and cheese varieties, indicating that bioluminescence was a sensitive and rapid indicator of cellular viability for E. coli O157:H7. Survival of the pathogen, as indicated by this method, is possible in highly acidic environments even at refrigeration temperatures. This poses a potential hazard should postprocessing contamination occur.

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