scholarly journals Detección de Escherichia coli 0157: H7 y Salmonella spp en cerdos en del departamento de Córdoba.

2004 ◽  
Author(s):  
Jaime Vargas ◽  
Nimia Clavo ◽  
Salim Máttar
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
E Coli ◽  
El Sistema

E. coli O157:H7 y Salmonella spp., son bacterias de distribución mundial causantes de enfermedades intestinales que afectan tanto al hombre como a LOS animales. ESTE estudio tuvo como objetivo determinar la presencia y frecuencia de aparición de E. coli O157:H7 y Salmonella spp., en los diferentes sistemas de producción porcina que se emplean en el departamento de Córdoba. Se realizó un estudio de corte descriptivo prospectivo, con un muestreo al azar en los sistemas de explotación porcina intensiva y extensiva. Se procesaron 500 muestras de materia fecal de porcinos, 250 provenientes del sistema extensivo y 250 del sistema intensivo. Para la detección E. coli y Salmonella spp., se llevaron a cabo procedimientos estándares microbiológicos. Los resultados mostraron una frecuencia de aparición de Salmonella spp., del 1%, el 0.2% en el sistema intensivo y el 0.8% en el sistema extensivo; no se aisló Escherichia coli O157:H7. Los resultados de resistencia y sensibilidad a los antibióticos en las cepas aisladas de Salmonella spp., mostraron una sensibilidad del 100% al trimetoprim sulfametozasol, a la amikacina, al ceftriaxona, a la ciprofloxacina, a la gentamicina y al aztreonam y un 20% a la ampicilina y al sulbactam. Se concluye que la frecuencia de aparición de Salmonella spp., en muestras coprológicas porcinas es baja, y nula para E. coli O157:H7, sin embargo, se debe mantener la vigilancia sobre estos patógenos, por lo que se recomienda continuar los estudios epidemiológicos.

scholarly journals Physical Covering for Control of Escherichia coli O157:H7 and Salmonella spp. in Static and Windrow Composting Processes

2015 ◽  
Vol 81 (6) ◽  
pp. 2063-2074 ◽  
Author(s):  
Jitendra R. Patel ◽  
Irene Yossa ◽  
Dumitru Macarisin ◽  
Patricia Millner
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Bacterial Reduction ◽  
Salmonella Spp ◽  
Rapid Reduction ◽  
Content Type ◽  
E Coli ◽  
Windrow Composting ◽  
Composting Systems ◽  
Feedstock Material

ABSTRACTThis study investigated the effect of a 30-cm covering of finished compost (FC) on survival ofEscherichia coliO157:H7 andSalmonellaspp. in active static and windrow composting systems. Feedstocks inoculated withE. coliO157:H7 (7.41 log CFU/g) andSalmonella(6.46 log CFU/g) were placed in biosentry tubes (7.5-cm diameter, 30-cm height) at three locations: (i and ii) two opposing sides at the interface between the FC cover layer (where present) and the feedstock material (each positioned approximately 10 cm below the pile's surface) and (iii) an internal location (top) (approximately 30 cm below the surface). On specific sampling days, surviving populations of inoculatedE. coliO157:H7 andSalmonella, genericE. coli, and coliforms in compost samples were determined.Salmonellaspp. were reduced significantly within 24 h in windrow piles and were below the detection limit after 3 and 7 days at internal locations of windrow and static piles containing FC covering, respectively. Likewise,E. coliO157:H7 was undetectable after 1 day in windrow piles covered with finished compost. Use of FC as a covering layer significantly increased the number of days that temperatures in the windrows remained ≥55°C at all locations and in static piles at internal locations. These time-temperature exposures resulted in rapid reduction of inoculated pathogens, and the rate of bacterial reduction was rapid in windrow piles. The sample location significantly influenced the survival of these pathogens at internal locations compared to that at interface locations of piles. Finished compost covering of compost piles aids in the reduction of pathogens during the composting process.

scholarly journals Calidad microbiológica de kiwi cv 'Hayward' cosechado en el Sudeste de la provincia de Buenos Aires, Argentina

2019 ◽  
Vol 118 (2) ◽  
pp. 023
Author(s):  
Ayelén Moreno ◽  
Claudia Castellari ◽  
Alejandra Yommi ◽  
Sandra Médici ◽  
María Alejandra Pereyra
Keyword(s):  
Escherichia Coli ◽  
Buenos Aires ◽  
Actinidia Deliciosa ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
E Coli

La superficie de los frutos de kiwi (Actinidia deliciosa var. Hayward) presenta una microbiota natural, que es alterada por las prácticas agrícolas utilizadas por cada productor al momento de la cosecha, el transporte, el almacenamiento y el empaque. Los objetivos de este trabajo fueron determinar la carga microbiana total y la presencia de patógenos (Escherichia coli O157:H7 y Salmonella spp) en kiwis luego de la cosecha y curado, en tres sitios diferentes del Partido de General Pueyrredón, provincia de Buenos Aires, Argentina; y optimizar la desinfección de la fruta entera con NaClO luego del almacenamiento en frío. Se cuantificaron bacterias aerobias mesófilas totales (BAMT), hongos filamentosos (HF) y levaduras (L) y se determinó presencia/ausencia de coliformes totales (CT), Escherichia coli O157:H7 y Salmonella spp. Se detectaron diferencias significativas (p≤0,01) entre las plantaciones, en los recuentos de la microbiota que afecta la calidad y vida útil de la fruta (BAMT y HF), siendo en Batán donde se halló el mayor contenido. Todos los cultivos dieron negativo para E. coli O157:H7 y Salmonella spp. Se seleccionó un método de desinfección con NaClO de concentración 300 ppm que permitió reducir la carga microbiana inicial de BAMT, HF, L y CT de la superficie de la fruta. Los resultados presentan el grado de contaminación ambiental y humana generada al finalizar la cosecha y el curado del kiwi en el Partido de General Pueyrredón, y un método sencillo para reducirla. Se destaca la ausencia de bacterias patógenas perjudiciales para la salud del consumidor.

Validation of Apple Cider Pasteurization Treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes

2001 ◽  
Vol 64 (11) ◽  
pp. 1679-1689 ◽  
Author(s):  
PEGGY P. MAK ◽  
BARBARA H. INGHAM ◽  
STEVEN C. INGHAM
Keyword(s):  
Escherichia Coli ◽  
New York ◽  
Listeria Monocytogenes ◽  
Fluorescent Protein ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Green Fluorescent

Time and temperature pasteurization conditions common in the Wisconsin cider industry were validated using a six-strain cocktail of Escherichia coli O157:H7 and acid-adapted E. coli O157:H7 in pH- and ∘Brix-adjusted apple cider. Strains employed were linked to outbreaks (ATCC 43894 and 43895, C7927, and USDA-FSIS-380–94) or strains engineered to contain the gene for green fluorescent protein (pGFP ATCC 43894 and pGFP ATCC 43889) for differential enumeration. Survival of Salmonella spp. (CDC 0778, CDC F2833, and CDC HO662) and Listeria monocytogenes (H0222, F8027, and F8369) was also evaluated. Inoculated cider of pH 3.3 or 4.1 and 11 or 14°Brix was heated under conditions ranging from 60°C for 14 s to 71.1°C for 14 s. A 5-log reduction of nonadapted and acid-adapted E. coli O157:H7 was obtained at 68.1°C for 14 s. Lower temperatures, or less time at 68.1°C, did not ensure a 5-log reduction in E. coli O157:H7. A 5-log reduction was obtained at 65.6°C for 14 s for Salmonella spp. L. monocytogenes survived 68.1°C for 14 s, but survivors died in cider within 24 h at 4°C. Laboratory results were validated with a surrogate E. coli using a bench-top plate heat-exchange pasteurizer. Results were further validated using fresh unpasteurized commercial ciders. Consumer acceptance of cider pasteurized at 68.1°C for 14 s (Wisconsin recommendations) and at 71.1°C for 6 s (New York recommendations) was not significantly different. Hence, we conclude that 68.1°C for 14 s is a validated treatment for ensuring adequate destruction of E. coli O157:H7, Salmonella spp., and L. monocytogenes in apple cider.

scholarly journals Assessment of a multiplex detection method for Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in cow milk

2019 ◽  
Vol 24 (1) ◽  
pp. 277-294
Author(s):  
Rocio Esperanza Patiño-Burbano ◽  
Ana Karina Carrascal ◽  
Jorge Luis Parra-Arango ◽  
José Luis Rodríguez-Bautista
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Detection Rate ◽  
Pathogenic Bacteria ◽  
Simultaneous Detection ◽  
Cow Milk ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
E Coli ◽  
Microbiological Methods

Raw cow milk is considered one of the most important vehicles for pathogenic bacteria like Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. These three bacteria are responsible for foodborne diseases. Routine microbiological methods to detect these microorganisms in cow milk can be complicated and time consuming. The aim of this work was to evaluate a method to simultaneously detect Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in experimentally contaminated cow milk. The assessed method combined a standard microbiological culture step, using a pre-enrichment medium that favors the growth of the three focal microorganisms: SEL broth, followed by a single PCR assay. A total of 43 interference bacterial strains were used to evaluate the method’s specificity. The detection rate for the microbiological method with standard culture media was 10 UFC/mL, and that of the PCR detection, following pre-enrichment in SEL broth, was 10 UFC/mL for S. enterica and L. monocytogenes and between 1 and 5 UFC/mL for E. coli O157:H7. The PCR method showed specificity for the reference strains. Simultaneous detection by multiple PCR using SEL broth was successful for the detection of S. enterica, E. coli O157:H7, and L. monocytogenes in samples of experimentally contaminated cow milk, featuring both a high detection rate and a high specificity. This approach promises to be a feasible routine procedure when testing milk samples in industry and public health control setups.

Multiplex PCR for Simultaneous Detection of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7 in Meat Samples

2005 ◽  
Vol 68 (3) ◽  
pp. 551-556 ◽  
Author(s):  
SUSUMU KAWASAKI ◽  
NAOKO HORIKOSHI ◽  
YUKIO OKADA ◽  
KAZUKO TAKESHITA ◽  
TAKASHI SAMESHIMA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Multiplex Pcr ◽  
Simultaneous Detection ◽  
Detection Sensitivity ◽  
Rapid Screening ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
E Coli ◽  
Meat Samples

A multiplex PCR method was developed for simultaneous detection of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7 in meat samples. DNA detection sensitivity for this method was 103 CFU/ml for each pathogen. When this protocol was used for the detection of each of the above pathogenic bacteria in spiked pork samples, 1 cell per 25 g of inoculated sample could be detected within 30 h. In the samples of naturally contaminated meat, Salmonella spp., L. monocytogenes, and E. coli O157:H7 were detected over the same time period. Excellent agreement was obtained for the results of multiplex PCR and the conventional culture method, which suggests that the multiplex PCR is a reliable and useful method for rapid screening of meat products for Salmonella spp., L. monocytogenes, and E. coli O157:H7 contamination.

Potential for the Spread of Escherichia coli O157, Salmonella, and Campylobacter in the Lairage Environment at Abattoirs

2002 ◽  
Vol 65 (6) ◽  
pp. 931-936 ◽  
Author(s):  
A. SMALL ◽  
C.-A. REID ◽  
S. M. AVERY ◽  
N. KARABASIL ◽  
C. CROWLEY ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Animal Movement ◽  
Contaminated Sites ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
E Coli ◽  
Meat Safety ◽  
Pathogen Control ◽  
Safety Systems ◽  
Campylobacter Spp

Prevalences of Escherichia coli O157, Salmonella spp., and Campylobacter spp. were examined in 270 swabs taken from selected sites along the unloading-to-slaughter routes of animal movement in lairages of six commercial abattoirs, three for cattle and three for sheep. The overall prevalences of the pathogens in the respective lairage environments were compared with those for 270 swabs from the pelts of 90 lambs examined in the present study and 270 swabs from the hides of 90 cattle examined in a previous study that were slaughtered at the same abattoirs on the same days. Also, the results obtained were analyzed with the aim of identifying critical points at which animal-environment-animal transfer of the pathogens in lairages occurs. The results showed that (i) the overall prevalences of E. coli O157, Salmonella spp., and Campylobacter spp. were 27.2, 6.1, and 1.1%, respectively, in cattle lairages and 2.2, 1.1, and 5.6%, respectively, in sheep lairages; (ii) the overall prevalences of the three pathogens on cow hides (28.8, 17.7, and 0%, respectively) and sheep pelts (5.5, 7.8, and 0%, respectively) were higher than the overall prevalences in the respective lairage environments; (iii) the most frequently contaminated sites in cattle lairages were holding pen floors (50% of swabs positive for one or more pathogens), entrance gates of stun boxes (27.8% of swabs positive for one or more pathogens), and stun box floors (22.2% of swabs positive for one or more pathogens); (iv) the most frequently contaminated sites in sheep lairages were unloading ramp floors, holding pen floors, and water troughs (33.3, 22.2, and 22.2%, respectively); and (v) overall, cattle lairages and cow hides were more frequently contaminated with the pathogens than were lamb lairages and lamb pelts. Further research is needed to develop strategies for the incorporation of pathogen control in lairages into integrated microbial meat safety systems.

Distribution of Escherichia coli O157:H7 in Beef Processed in a Table-Top Bowl Cutter†

2004 ◽  
Vol 67 (2) ◽  
pp. 246-251 ◽  
Author(s):  
ROLANDO A. FLORES
Keyword(s):  
Escherichia Coli ◽  
Meat Products ◽  
Ground Beef ◽  
Distribution Patterns ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Particle Size Reduction ◽  
Operational Conditions ◽  
E Coli ◽  
Beef Processing

Beef-processing equipment can be contaminated with pathogens such as Escherichia coli O157:H7 and Salmonella spp. The bowl cutter has wide application in particle-size reduction and blending of meat products. This study was undertaken to determine (i) the distribution patterns of E. coli O157:H7 in equipment components and ground beef produced with a table-top bowl cutter under different operational conditions and (ii) the likelihood that pathogen contamination can be transferred to subsequent batches after a batch of beef contaminated with E. coli O157:H7 has been processed in the same bowl cutter. A beef trim (44.6 ± 29.5 g) inoculated with 2 log CFU of an E. coli O157:H7 mutant strain resistant to rifampicin ( E. coli O157:H7rif) was fed by hand into an uncontaminated beef-trim batch under two different batch sizes (2 and 4 kg), three processing times (60, 120, and 240 s), and two feeding modes (running and stoppage fed). There were no significant differences (P ≥ 0.05) among all the treatments for the averages of the counts of E. coli O157:H7rif distributed in the ground beef. Regardless of the processing time and the method used to feed the beef trims into the bowl cutter, the whole batch and the following subsequent batch became contaminated when previously contaminated beef was processed. Areas of the bowl cutter most likely to be contaminated with E. coli O157:H7 were (i) the material left on the top of the comb/knife guard and (ii) the knife. Material that overflowed the bowl cutter, when processing the batch with E. coli O157:H7rif, contaminated the equipment surroundings. A Pearson V probability distribution function was determined to describe the distribution of pathogenic organisms in the ground beef, a distribution that can also be applied when conducting process risk analyses on mixing-particle reduction operations for beef trims.

scholarly journals A preliminary study of Salmonella spp., Listeria monocytogenes, Escherichia coli O157, Enterococcus faecalis and Clostridium spp. in Irish cattle

2021 ◽  
Author(s):  
L. Russell ◽  
C.P. Galindo ◽  
P. Whyte ◽  
D. Bolton
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Enterococcus Faecalis ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
E Coli ◽  
Standard Culture ◽  
Small Cohort ◽  
Preliminary Study ◽  
Clostridium Spp

Although Salmonella spp., Escherichia coli O157, Listeria monocytogenes, Enterococcus faecalis and Clostridium spp. present a significant food safety and/or spoilage issue for the beef sector, there are limited data on their prevalence in Irish cattle. The objectives of this preliminary study were to investigate the distribution (percentage of farms positive) of Salmonella spp., E. coli O157, L. monocytogenes, E. faecalis and Clostridium spp. and the overall prevalence (%) of these bacteria in cattle on a small cohort of Irish beef farms. A total of 121 fresh bovine faecal samples were obtained on 10 randomly selected beef farms in the Northeast of Ireland and tested for the target pathogens using standard culture-based methods. Presumptive positives were confirmed using previously published polymerase chain reaction (PCR) methods. Salmonella were not detected in any of the samples. E. coli O157, L. monocytogenes, E. faecalis and Clostridium spp. were present on 50%, 40%, 100% and 100% of farms, respectively, with overall (all farms) prevalence rates in cattle of 9%, 8.2%, 61.9% and 87.6%, respectively. This study suggests that E. coli O157 may be more prevalent than previously thought and L. monocytogenes, E. faecalis and Clostridium spp. are widespread in Irish beef animals.

scholarly journals Evaluation of the Reduction of Escherichia coli O157:H7 Surrogates in Beef Ribeye Rolls at 54.4°C

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
K. Habib ◽  
J. Henson ◽  
K. Tarrant ◽  
A. G. McKeith
Keyword(s):  
Escherichia Coli ◽  
Low Temperature ◽  
Meat Quality ◽  
Primary Source ◽  
Safety Net ◽  
Culture Collection ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Raw Meat ◽  
E Coli

ObjectivesE. coli infections are a primary source of gastroenteritis requiring strict cooking and handling procedures for meat producing companies as directed by the USDA. This study evaluated the reduction of Escherichia coli O157:H7 surrogates in a low temperature cook process at a local medium-large meat processor. This is one of three microbial validation projects; the other projects will investigate Clostidium perfrigens and Salmonella spp. The objective of maintaining meat quality (rare color) throughout cooking processes urges the study of low temperature cook processes to determine their efficacy in microbial control.Materials and MethodsThis study was completed in three replications each consisting of a sample size of n = 25. Four strains of Escherichia coli (American Type Culture Collection, ATCC® BAA-1427, 1428, 1429, and 1431), each approved as a surrogate for E. coli O157:H7, were used in this study. Each surrogate was grown separately. Inoculations of surrogates were prepared utilizing 800 mL of distilled water mixed with 24 g of TSB and inoculated with surrogates. The inoculations were incubated at 37°C for 24 h prior to application. The surrogates were mixed together to make a cocktail just prior to inoculation of meat. Seventy-five (25 per replication) ribeye rolls (IMPS 112-A) were removed from vacuum bags and trimmed. Initial samples were taken to determine initial microbial load prior to inoculation. The pH and temperature were taken in raw meat, after spraying with antimicrobial, and after brining. The pH and temperature of the brine was also recorded. Meat was inoculated with 90 mL of inoculum and was distributed evenly on the surface with a sponge on a stick. The inoculum was allowed to dry for 30 min prior to sampling for inoculation load. Ribeye rolls were then sampled 15 min after going through an antimicrobial spray. Samples for raw meat, initial inoculated meat, and after antimicrobial spray were taken from the surface of the ribeye roll (approximately 100 g). Following sampling, the ribeye rolls were pumped with a brine solution (sugar, salt, and proprietary ingredients) to 15%. The meat was vacuum-packaged in cook-in bags and allowed to sit in a cooler to mimic the longest period of time from packaging until it would be placed in the smokehouse. Ribeye rolls were cooked according to Appendix A at 54.4°C for 112 min, and chilled until the internal temperature was below 4.4°C. Final cooked and chilled samples were taken by cutting a 4 cm steak from the center of the roast. All samples were packaged and sent to Food Safety Net Services (FSNS) for culturing on coliform film. At FSNS 25 g of meat and 225 mL of BPW were stomached, serial dilutions were done and plated on coliform petrifilm and allowed to incubate for 24–48 h. Results were analyzed using the proc GLM procedure of SAS, determining the LSMean and StdError as well as Microsoft Excel.ResultsInitial inoculation loads after inoculation were 6.5 logs and all cooked and chilled samples had less than 1 log. Therefore, the mean log reduction was 5.1 with a standard error of 0.04 from inoculation to post-cook over the three replications.ConclusionThe results suggest that this cook method is sufficient to reduce E. coli O157:H7 in whole-muscle beef ribeye rolls. This information would be beneficial to companies looking to preserve meat quality while utilizing a low temperature cook process.

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