scholarly journals How a routine checking of Escherichia coli in retailed food of animal origin can protect consumers against exposition to Campylobacter spp. and Listeria monocytogenes?

2010 ◽  
Vol 67 (8) ◽  
pp. 627-633 ◽  
Author(s):  
Ljiljana Trajkovic-Pavlovic ◽  
Budimka Novakovic ◽  
Mirjana Martinov-Cvejin ◽  
Vera Gusman ◽  
Sanja Bijelovic ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Food Safety ◽  
Poultry Meat ◽  
Animal Origin ◽  
Plate Count ◽  
Food Of Animal Origin ◽  
Microbiological Methods ◽  
Campylobacter Spp

Background/Aim. According to the literature that has been published over the last two decades Campylobacter spp i Listeria monocitogens can be identified as causes of numerous diseases derived by consuming food of animal origin. The purpose of this paper was to find out how established national microbiological criteria of the Republic of Serbia on food safety in retailed food of animal origin could contribute to consumer's protection against exposition to foodborne pathogens such as Campylobacter spp. and Listeria monocytogenes. Methods. During a routine microbiological safety control of randomly selected 60 samples of fresh poultry meat, 30 samples of other fresh meat readymade for grilling, 30 samples of sausage products, 37 samples of heattreated meat, 39 samples of toppings for fast food of animal origin and 31 samples of dairy products a national food safety criteria (Escherichia coli, aerobic plate count, Salmonella spp., coagulasa positive Staphylococcus, Proteus spp., sulphitoreducting Clostridia) were applied and, as well as, testing to Campylobacter spp. and Listeria monocitogens. In determination of Campylobacter spp. and Listeria monocytogenes, food quality control methods of the Food and Agriculture Organization (FAO) were applied, while in determination of the other above motioned bacteria, national provisions on microbiological methods were applied who are adjusted to the FAO ones. Results. Related to the national criteria on microbiological food safety, 88 (38.8%) samples, out of the total 227 tested, were rejected. When to these results, the results of laboratory tests on Listeria monocytogens were added, a terminal number of rejected samples were not changed. When to these results, the results of Campylobacter spp. testing were added, 91 (40.1%) out of the 227 samples were unsatisfied. Results of logistic regression model with occurrence of Escherichia coli as dependent variable indicated that Escherichia coli was 4.5 times likely to occur among samples with Campylobacter spp. than among samples without Campylobacter spp. (OR = 4.515, 95% CI: 1.019-20.002). Sensitivity of the fitted model (Hosmer-Lemeshow p = 0.268) was 76.8% and its specificity was 75.0%. At the same time Escherichia coli was confound in all (100%) food samples that were contaminated by Listeria monocytogenes. Conclusion. Statistical analysis indicated that Escherichia coli was completely sensitive to identify all samples contaminated with Listeria monocytogenas and highly sensitive to identify samples contaminated with Campylobacter spp. Nevertheless, 3 (1.3%) of the tested samples were not covered with Escherichia coli.

Global Emergence of Colistin-Resistant Escherichia coli in Food Chains and Associated Food Safety Implications: A Review

2019 ◽  
Vol 82 (8) ◽  
pp. 1440-1448 ◽  
Author(s):  
ALESSANDRA BARLAAM ◽  
ANTONIO PARISI ◽  
ELISA SPINELLI ◽  
MARTA CARUSO ◽  
PIETRO DI TARANTO ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Safety ◽  
Hospital Environment ◽  
Animal Origin ◽  
Resistant Bacteria ◽  
Colistin Resistance ◽  
Republic Of China ◽  
E Coli ◽  
Food Of Animal Origin ◽  
Human Infections

ABSTRACT Antimicrobial resistance in bacteria represents one of the most important challenges for public health worldwide. Human infections from antimicrobial-resistant bacteria can be transmitted from person to person, via the environment (especially in the hospital environment), or via handling or eating contaminated foods. Colistin is well known as a last-resort antibiotic for the treatment of human infections; a recent study performed in the People's Republic of China has revealed that colistin resistance is also conferred by the plasmid-mediated mcr-1 gene in Escherichia coli. After that discovery, further plasmid-mediated, colistin resistance genes have been detected. However, to date, only reports on E. coli carrying the mcr-1 gene (E. coli mcr-1+) in foodstuff are available. E. coli mcr-1+ has been isolated from food of animal origin and vegetables; this discovery has opened a debate among food safety experts. This review aims to provide a critical overview of the currently available scientific literature on the presence of the plasmid-mediated, colistin resistance gene E. coli mcr-1 in foodstuffs, focusing on the main implications and future perspectives for food safety.

scholarly journals Prevalence, Risk Factors, and Antibiogram of Nontyphoidal Salmonella from Beef in Ambo and Holeta Towns, Oromia Region, Ethiopia

2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
Endrias Zewdu Gebremedhin ◽  
Gezahegn Tafesse Soboka ◽  
Bizunesh Mideksa Borana ◽  
Lencho Megersa Marami ◽  
Edilu Jorga Sarba ◽  
...  
Keyword(s):  
Risk Factors ◽  
Food Safety ◽  
Antimicrobial Susceptibility ◽  
Multidrug Resistant ◽  
Animal Origin ◽  
Diffusion Method ◽  
Isolation And Identification ◽  
Disk Diffusion Method ◽  
Cross Sectional ◽  
Food Of Animal Origin

Background. Salmonella has been recognized as a major cause of food-borne illness associated with the consumption of food of animal origin. The present cross-sectional study was conducted from December 2017 to May 2018 in Ambo and Holeta towns to assess the prevalence, risk factors, and antimicrobial susceptibility patterns of nontyphoidal Salmonella isolates from raw beef samples from abattoirs, butchers, and restaurants in Ambo and Holeta towns, Oromia region, Ethiopia. Methods. A total of 354 beef samples were collected from abattoirs, butchers, and restaurants. Salmonella isolation and identification were carried out using standard bacteriological methods recommended by the International Organization for Standardization. Antimicrobial susceptibility testing was performed using the disk diffusion method. Besides, a structured questionnaire was used to collect sociodemographic data and potential risk factors for contamination of meat. Chi-square tests and logistic regression were used for data analyses. Results. Of the total 354 meat samples examined, 20 (5.7%, 95% confidence interval (CI): 3.5–8.6) were positive for Salmonella. Two serotypes belonging to S. typhimurium (11 isolates) and I:4,5,12: i:- (9 isolates) were identified. The Salmonella detection rate in abattoirs, butchers, and restaurants was 4.2% (5/118), 8.5% (10/118), and 4.2% (5/118), respectively. The antimicrobial susceptibility test showed that 40%, 30%, and 20% of the Salmonella isolates were resistant to azithromycin, amoxicillin, and ceftriaxone, respectively. The odds of Salmonella isolation when meat handlers are illiterate were 7.8 times higher than those when they are educated to the level of secondary and above ( P = 0.032 ). Similarly, the likelihood of Salmonella isolation was 6.3 and 7.6 times higher among workers of butcher and restaurants, respectively, who had no training ( P = 0.003 ) and no knowledge ( P = 0.010 ) on food safety and hygiene. Conclusions. The study showed widespread multidrug-resistant Salmonella isolates in the study areas. Therefore, raw meat consumption and indiscriminate use of antimicrobial drugs should be discouraged. Provision of food safety education for meat handlers and further surveillance of antimicrobial-resistant isolates are suggested.

Prevalence of shiga toxin-producing Escherichia coli O157, O26 and O111 in milk, meat and faeces of cattle, sheep and pigs slaughtered in Benin

2020 ◽  
Vol 152 ◽  
pp. 15667-15675
Author(s):  
Chakirath Folakè Arikè Salifou ◽  
Cyrille Boko ◽  
Isidore Houaga ◽  
Raoul Agossa ◽  
Isabelle Ogbankotan ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Virulence Genes ◽  
Animal Origin ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Milk Samples ◽  
Food Of Animal Origin ◽  
Cattle Faeces ◽  
Risk Assessment And Management

Objectives: The study aimed to search for E. coli O157 and non-O157 in milk, meat and faeces of cattle, sheep and pigs slaughtered in Cotonou. Methodology and Results: One hundred and Seventy-Five (175) samples including 25 meat, 25 faeces per species and 25 milk from cattle were analysed for E. coli O157; O26 and O111 and the virulence genes were identified by PCR. The SAS software (1998) and the bilateral Z test were used to calculate and compare the identification frequencies. E. coli O157 was identified in 4% of cattle faeces, 4% of sheep faeces, and 20% of beef and, in 20% of milk samples. E. coli O26 was identified in 12% of cattle faeces and, in 8% of beef samples. E. coli O111 was identified at frequencies of 8%, and 12% in faeces of sheep and pigs, respectively. The eae gene was detected in 4% of beef, ovine meat, milk, pig faeces and in sheep faeces. stx1 was detected in 8% of milk, and in 4% of bovine and sheep faeces. The strains possessing the gene were all of E. coli O157 with the exception of one from pig faeces identified as O111. Conclusions and application of findings: The presence of these serogroups of E. coli with virulence genes poses a real food safety problem in Benin. This study findings must be taken into account for risk assessment and management related to the consumption of food of animal origin. Keywords: Benin, E. coli O157, O26, O111, faeces, meat, milk

Microbiological Quality of Retail Imported Unprepared Whole Lettuces: A PHLS Food Working Group Study

1999 ◽  
Vol 62 (4) ◽  
pp. 325-328 ◽  
Author(s):  
C. LITTLE ◽  
D. ROBERTS ◽  
E. YOUNGS ◽  
J. de LOUVOIS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Microbiological Quality ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Natural Microflora ◽  
Production Practices ◽  
Campylobacter Spp

A study of imported unprepared whole lettuces sampled from supermarkets, greengrocers, shops, and market stalls found that all were of acceptable microbiological quality. Twenty-seven out of 151 (18%) imported lettuce samples had Enterobacteriaceae levels of 104 CFU/g or more. However, these bacteria that constitute part of the natural microflora of unprepared vegetables may also be derived from the soil and/or by poor handling. The pathogens, Salmonella spp., Shigella spp., Campylobacter spp., Escherichia coli O157:H7, Vibrio cholerae, Listeria monocytogenes, and also Escherichia coli, an indicator of fecal contamination, were not detected in any imported lettuces, indicating that hygiene, harvesting, and production practices were good. Imported lettuces with Enterobacteriaceae levels of 104 CFU/g or more varied with type of retail premises and the temperature at which the lettuces were displayed. Samples from greengrocers, shops, and market stalls were more likely to contain Enterobacteriaceae at levels in excess of 104 CFU/g than those from supermarkets.

Low Prevalence of Listeria monocytogenes in Foods from Italy

2007 ◽  
Vol 70 (6) ◽  
pp. 1507-1512 ◽  
Author(s):  
L. LATORRE ◽  
A. PARISI ◽  
R. FRACCALVIERI ◽  
G. NORMANNO ◽  
M. C. NARDELLA LA PORTA ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogen ◽  
Poultry Meat ◽  
Animal Origin ◽  
Smoked Salmon ◽  
Hygienic Measures ◽  
Seafood Products ◽  
Common Serotypes ◽  
Meat Samples ◽  
Low Prevalence

Listeria monocytogenes is an important foodborne pathogen that causes gastrointestinal disorders, and, especially in immunocompromised people, serious extraintestinal diseases, such as septicemia and meningitis, as well as abortion in pregnant women. Many foods, from both plant and animal origin, have been involved in listeriosis outbreaks. This article reports the results of a 12-year survey (1993 through 2004) on the presence of L. monocytogenes in several kinds of food marketed in Italy. Of 5,788 analyzed samples, 121 (2.1%) were contaminated with L. monocytogenes. The highest prevalence was found in smoked salmon (10.6%) and in poultry meat samples (8.5%) and the lowest in red meat (0.3%). L. monocytogenes was not found in 154 samples of fresh seafood products. Fifty-two isolates were also serotyped by the agglutination method. The most common serotypes detected in the 52 strains tested were 1/2a (36.5%), followed by 1/2c (32.8%), 1/2b (13.5%), 4b (11.5%), 3a (3.8%), and 3b (1.9%). The results of the present study showed low levels of L. monocytogenes in the analyzed samples. A total of 61.5% of the 52 L. monocytogenes strains analyzed belonged to serotypes 1/2a, 1/2b, and 4b, namely the serovars that are most commonly involved in extraintestinal human listeriosis outbreaks. In the ready-to-eat samples, these three serotypes were 40.0% (1/2a), 17.1% (1/2b), and 14.3% (4b). This finding highlights the need to implement strict hygienic measures during the production, distribution, and sale of foods to reduce the risk of foodborne listeriosis in humans to an acceptable level.

Determination of 5-Log Reduction Times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in Acidified Foods with pH 3.5 or 3.8†

2013 ◽  
Vol 76 (7) ◽  
pp. 1245-1249 ◽  
Author(s):  
F. BREIDT ◽  
K. KAY ◽  
J. COOK ◽  
J. OSBORNE ◽  
B. INGHAM ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Benzoic Acid ◽  
Salmonella Enterica ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Log Reduction ◽  
Acidified Foods

A critical factor in ensuring the safety of acidified foods is the establishment of a thermal process that assures the destruction of acid-resistant vegetative pathogenic and spoilage bacteria. For acidified foods such as dressings and mayonnaises with pH values of 3.5 or higher, the high water phase acidity (acetic acid of 1.5 to 2.5% or higher) can contribute to lethality, but there is a lack of data showing how the use of common ingredients such as acetic acid and preservatives, alone or in combination, can result in a 5-log reduction for strains of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in the absence of a postpackaging pasteurization step. In this study, we determined the times needed at 10°C to achieve a 5-log reduction of E. coli O157:H7, S. enterica, and L. monocytogenes in pickling brines with a variety of acetic and benzoic acid combinations at pH 3.5 and 3.8. Evaluation of 15 different acid-pH combinations confirmed that strains of E. coli O157:H7 were significantly more acid resistant than strains of S. enterica and L. monocytogenes. Among the acid conditions tested, holding times of 4 days or less could achieve a 5-log reduction for vegetative pathogens at pH 3.5 with 2.5% acetic acid or at pH 3.8 with 2.5% acetic acid containing 0.1% benzoic acid. These data indicate the efficacy of benzoic acid for reducing the time necessary to achieve a 5-log reduction in target pathogens and may be useful for supporting process filings and the determination of critical controls for the manufacture of acidified foods.

scholarly journals Evaluation of Meat Used for Human Consumption in Latvia

2012 ◽  
Vol 66 (3) ◽  
pp. 87-95
Author(s):  
Aleksandrs Jemeļjanovs ◽  
Inese Zītare ◽  
Ināra Helēna Konošonoka ◽  
Vera Krastiņa ◽  
Lîga Proškina ◽  
...  
Keyword(s):  
Meat Consumption ◽  
Production Costs ◽  
Poultry Meat ◽  
Animal Origin ◽  
Human Consumption ◽  
Broiler Meat ◽  
Beef Breed ◽  
Food Of Animal Origin ◽  
Cattle Herds

Over the last decade in Latvia, the production levels of beef, pork and poultry meat have been dramatically reduced. The yearly meat consumption per capita in Latvia is about 60 kg. Traditionally, pig meat consumption is higher than consumption of bovine meat, which has higher production costs. Lower priced meat from European countries is imported and placed on the market in Latvia. The Research Institute of Biotechnology and Veterinary Medicine “Sigra”, Latvia, LUA, performs important research on meat quality and acquisition of safe and healthy food of animal origin. Cattle herds of meat breed are highly varied both from the aspect of animals and the quality of the sold meat produce. In meat of bovine animals, the settling of cholesterol on the blood vessel walls is precluded by 5.4-8.13% ω-3 and 12.97-16.27% ω-6 on average. The meat of the beef breed cattle contains wholesome proportions of proteins, fatty acids in quantities sufficient for humans, a relatively low cholesterol level (about 77 mg%) and good qualities of the culinary flavours and aromas. There are on-going research studies on the quality of meat of different pig breeds and their influencing factors, as well as on acquisition of meet in accordance with the consumer requirements. Extensive research is carried out also on the quality of broiler meat, with the target of acquisition of new quality meat. Assessment of the role of game meat in human consumption and the hygiene aspects of its acquisition are also included. Due to the development of heliculture in Latvia, the assessment of snail meat and its role in human consumption has also been launched.

Method-Dependent Variability in Determination of Prevalence of Campylobacter jejuni and Campylobacter coli in Canadian Retail Poultry

2014 ◽  
Vol 77 (10) ◽  
pp. 1682-1688 ◽  
Author(s):  
CATHERINE D. CARRILLO ◽  
DANIEL PLANTE ◽  
IRÈNE IUGOVAZ ◽  
ROBYN KENWELL ◽  
GHISLAINE BÉLANGER ◽  
...  
Keyword(s):  
Campylobacter Coli ◽  
Testing Methods ◽  
Poultry Products ◽  
Thermophilic Campylobacter ◽  
Microbiological Methods ◽  
Bacterial Gastroenteritis ◽  
Campylobacter Species ◽  
Raw Poultry ◽  
Campylobacter Spp

Campylobacter is the most frequent cause of bacterial gastroenteritis in Canada, and the illness is commonly associated with poultry consumption. Whereas Canadian retail poultry is often contaminated with campylobacters, studies on the prevalence of this organism are inconsistent due to variability in sampling and microbiological methodology. To determine the current microbiological status of Canadian poultry, and to evaluate two commonly used microbiological methods, 348 raw poultry samples were collected at retail across Canada over a period of 3 years (2007 to 2010) and were analyzed for the presence of thermophilic Campylobacter species. The overall prevalence of Campylobacter spp. was found to be 42.8% by a combination of the two testing methods, with 33.9% of the samples positive for C. jejuni, 3.7% of the samples positive for C. coli, and 5.2% of the samples positive for both. Variability in Campylobacter spp. prevalence was observed in samples obtained from different regions across Canada and from poultry with or without skin, but this was not statistically significant. In co-contaminated samples, C. jejuni was preferentially recovered from Preston agar compared with mCCDA and Campy-Cefex agar, with an increase in recovery of C. coli on all selective media after 48 h of enrichment. A subset of 214 of the poultry rinses were analyzed by both Health Canada's standard method, MFLP-46 (enrichment in Park and Sanders broth), and a second method requiring enrichment in Bolton broth. Significantly more positive samples were obtained with the MFLP-46 method (40.6%) than with the alternate method (35.0%). This improved recovery with MFLP-46 may be due to the omission of cycloheximide from this method. These results demonstrate that determination of prevalence of Campylobacter spp. on poultry products may be significantly impacted by the choice of microbiological methods used. Canadian poultry continues to be a source of exposure to Campylobacter spp.

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