Escherichia coliO157:H7 Outbreak Associated with the Consumption of Beef and Veal Tartares in the Province of Quebec, Canada, in 2013

Consumption of High-Risk Foods in the Canadian Population, Foodbook Study, 2014 to 2015

ABSTRACT

Many foods have the potential to cause foodborne illness; however, some pose a higher risk. Data were collected through the Foodbook study, a population-based telephone survey conducted between 2014 and 2015 that assessed 10,942 Canadians' food exposures using a 7-day recall period. The 19 foods included in the survey were identified as high risk for common foodborne pathogens in Canada. Results were analyzed by age group, gender, region of residence, income, and education. Consumption proportions of high-risk foods ranged from 0.4% (raw oysters) to 49.3% (deli meats). Roughly 94% of the population reported consuming one or more high-risk food in the past week. Certain high-risk food behaviors were associated with demographic characteristics. High-risk adults such as those 65 years or older still report consuming high-risk foods of concern, including deli meats (41.8%), soft cheeses (13.7%), and smoked fish (6.3%). Consumption of certain foods differed between genders, with males consuming significantly more deli meats, hot dogs, and raw or undercooked eggs and females consuming significantly more prebagged mixed salad greens. The overall number of high-risk foods consumed was similar, with both genders most frequently consuming three to five high-risk foods. High-risk food consumption was seen to increase with increasing household income, with 14.2% of the highest income level consuming six-plus high-risk foods in the past week, compared with 7.1% of the lowest income level. If a respondent had heard of a risk of foodborne illness associated with a food, it did not affect whether it was consumed. Additional consumer food safety efforts put in place alongside current messaging may improve high-risk food consumption behaviors. Enhancing current messaging by using multifaceted communications (e.g., social media and information pamphlets) and highlighting the large incidence and severity of foodborne illnesses in Canada are important strategies to improve behavior change.

HIGHLIGHTS

Rapid and accurate detection of Escherichia coli O157:H7 in beef using microfluidic wax-printed paper-based ELISA

Escherichia coli O157:H7 is a severe foodborne pathogen. Paper-based ELISA can rapidly and accurately detect E.coli O157:H7 in beef. The method has good sensitivity, specificity and repeatability. It is suitable for point-of-care testing and offers new ideas for the detection of other foodborne pathogens.

Lipocalin 2 Protects Against Escherichia coli Infection by Modulating Neutrophil and Macrophage Function

Lipocalin 2 (Lcn2) is an essential component of the antimicrobial innate immune system. It attenuates bacterial growth by binding and sequestering the iron-scavenging siderophores to prevent bacterial iron acquisition. Whereas, the ability of Lcn2 to sequester iron is well-described, the role of Lcn2 in regulating immune cells during bacterial infection remains unclear. In this study, we showed that upon infection with Escherichia coli (O157:H7), Lcn2-deficient (Lcn2 ^-/-) mice carried more bacteria in blood and liver, and the acute-phase sera lost their antibacterial activity in vitro. Neutrophils from Lcn2 ^-/- mice were defective in homeostasis and morphological development. E. coli O157:H7 infection of Lcn2 ^-/- mice resulted in a reduced neutrophil migration capacity, with 30% reduction of extravasated neutrophils, and impaired chemotaxis, as shown by a reduction in the secretion of chemoattractants, such as tumor necrosis factor (TNF)-α, monocyte chemoattractant protein (MCP)-1, and macrophage inflammatory protein (MIP)-2, which are instrumental in eliciting a neutrophil response. We also found that some secreted cytokines [interleukin (IL)-6, IL-1β, and TNF-α] were decreased. Transcripts of inflammatory cytokines (IL-6, IL-1β, TNF-α, and IL-10), chemokines (MIP-2 and MCP-1), and iNOS production were all strongly repressed in Lcn2 ^-/- macrophages. Furthermore, Lcn2 could induce the production of chemokines and promote the migration and phagocytosis of macrophages. Thus, Lcn2 deficiency could impair the migration and chemotaxis ability of neutrophils and disturb the normal secretion of inflammatory cytokines of macrophages. Therefore, the heightened sensitivity of Lcn2 ^-/- mice to E. coli O157:H7 is not only due to the antibacterial function of Lcn2 but also a consequence of impaired functions of immune cells, including neutrophils and macrophages.

Whole-genome sequencing of Escherichia coli isolated from contaminated meat samples collected from the Northern Region of Ghana reveals the presence of multiple antimicrobial resistance genes

OBJECTIVES

This study reports the draft genomes of 14 Escherichia coli isolated from contaminated meat samples collected from the Northern Region of Ghana in order to determine the presence of antimicrobial resistance genes (ARGs) and genetic relatedness of the isolates.

METHODS

The 14 E. coli isolates were of beef (n=3), mutton (n=2), chevon (n=3), local chicken (n=3) and guinea fowl (n=3) origin. Whole-genome sequencing (WGS) was performed using an Illumina MiSeq sequencer. Double-disk synergy test (DDST) was also used to confirm the production of extended-spectrum β-lactamase (ESBL).

RESULTS

WGS confirmed the identity of all of the E. coli isolates. All of the isolates contained at least one ARG and 57.1% (8/14) of them were multidrug-resistant (MDR). The mdf(A) gene was most common ARG, found in all 14 isolates. DDST confirmed the production of an ESBL in a MDR E. coli of guinea fowl origin. The sequence types (STs) varied among the E. coli isolates, with the exception of three isolates of ST155. Similarly, the serotypes of the E. coli isolates from meat sample were genetically diverse. Eleven different plasmid sequences were detected in ten of the isolates.

CONCLUSION

E. coli from contaminated meat sources in Ghana possessed multiple ARGs and were genetically diverse. To the best of our knowledge, this is the first work on WGS of E. coli isolated from various meat samples in the study area. The sequence data add to data base for epidemiological studies.

Impact of persistent and nonpersistent generic Escherichia coli and Salmonella sp. recovered from a beef packing plant on biofilm formation by E. coli O157

AIMS

To examine the influence of meat plant Escherichia coli and Salmonella sp. isolates on E. coli O157 biofilm formation.

METHODS AND RESULTS

Biofilm formation was quantified by crystal violet staining (A_570 nm ) and viable cell numbers for up to 6 days at 15°C. All five persistent E. coli genotypes formed strong biofilms when cultured alone or co-cultured with E. coli O157, with A_570 nm values reaching ≥4·8 at day 4, while only two of five nonpersistent genotypes formed such biofilms. For E. coli O157:H7 co-culture biofilms with E. coli genotypes 136 and 533, its numbers were ≥1·5 and ≥1 log CFU per peg lower than those observed for its mono-culture biofilm at days 2 and 4, respectively. The number of E. coli O157:NM in similar co-culture biofilms was 1 log CFU per peg lower than in its mono-culture biofilm at day 4 and 6, respectively. Salmonella sp. lowered the number of E. coli O157:NM by 0·5 log unit, once, at day 6.

CONCLUSION

Generic E. coli may outcompete E. coli O157 strains while establishing biofilms.

SIGNIFICANCE AND IMPACT OF THE STUDY

Findings advance knowledge regarding inter-strain competition for a similar ecological niche and may aid development of biocontrol strategies for E. coli O157 in food processing environments.

Use of Bacteriophages to Control Escherichia coli O157:H7 in Domestic Ruminants, Meat Products, and Fruits and Vegetables

Escherichia coli O157:H7 is an important foodborne pathogen that causes severe bloody diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome. Ruminant manure is a primary source of E. coli O157:H7 contaminating the environment and food sources. Therefore, effective interventions targeted at reducing the prevalence of fecal excretion of E. coli O157:H7 by cattle and sheep and the elimination of E. coli O157:H7 contamination of meat products as well as fruits and vegetables are required. Bacteriophages offer the prospect of sustainable alternative approaches against bacterial pathogens with the flexibility of being applied therapeutically or for biological control purposes. This article reviews the use of phages administered orally or rectally to ruminants and by spraying or immersion of fruits and vegetables as an antimicrobial strategy for controlling E. coli O157:H7. The few reports available demonstrate the potential of phage therapy to reduce E. coli O157:H7 carriage in cattle and sheep, and preparation of commercial phage products was recently launched into commercial markets. However, a better ecological understanding of the phage E. coli O157:H7 will improve antimicrobial effectiveness of phages for elimination of E. coli O157:H7 in vivo.

Evaluating the Efficacy of Three U.S. Department of Agriculture-Approved Antimicrobial Sprays for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations on Bob Veal Carcasses

Effective antimicrobial intervention strategies to reduce Shiga toxin-producing Escherichia coli (STEC) risks associated with veal are needed. This study evaluated the efficacy of lactic acid (4.5%, pH 2.0), Citrilow (pH 1.2), and Beefxide (2.25%, pH 2.3) for reducing STEC surrogates on prerigor and chilled bob veal carcasses and monitored the effects of these interventions on chilled carcass color. Dehided bob veal carcasses were inoculated with a five-strain cocktail of rifampin-resistant, surrogate E. coli bacteria.E. coli surrogates were enumerated after inoculation, after water wash, after prechill carcass antimicrobial spray application, after chilling for 24 h, and after postchill carcass antimicrobial spray application; carcass color was measured throughout the process. A standard carcass water wash (∼50°C) reduced the STEC surrogate population by 0.9 log CFU/cm(2) (P ≤ 0.05). All three antimicrobial sprays applied to prerigor carcasses delivered an additional ∼0.5-log reduction (P ≤ 0.05) of the surrogates. Chilling of carcasses for 24 h reduced (P ≤ 0.05) the surrogate population by an additional ∼0.4 log cycles. The postchill application of the antimicrobial sprays provided no further reductions. Carcass L*, a*, and b* color values were not different (P > 0.05) among carcass treatments. Generally, the types and concentrations of the antimicrobial sprays evaluated herein did not negatively impact visual or instrumental color of chilled veal carcasses. This study demonstrates that warm water washing, followed by a prechill spray treatment with a low-pH chemical intervention, can effectively reduce STEC risks associated with veal carcasses; this provides processors a validated control point in slaughter operations.

Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs

We investigated the effects of deep-frying or oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs. Finely ground veal and/or a finely ground beef-pork-veal mixture were inoculated (ca. 6.5 log CFU/g) with an eight-strain, genetically marked cocktail of rifampin-resistant STEC strains (STEC-8; O111:H, O45:H2, O103:H2, O104:H4, O121:H19, O145:NM, O26:H11, and O157:H7). Inoculated meat was mixed with liquid whole eggs and seasoned bread crumbs, shaped by hand into 40-g balls, and stored at -20°C (i.e., frozen) or at 4°C (i.e., fresh) for up to 18 h. Meatballs were deep-fried (canola oil) or baked (convection oven) for up to 9 or 20 min at 176.7°C (350°F), respectively. Cooked and uncooked samples were homogenized and plated onto sorbitol MacConkey agar with rifampin (100 μg/ml) followed by incubation of plates at 37°C for ca. 24 h. Up to four trials and three replications for each treatment for each trial were conducted. Deep-frying fresh meatballs for up to 5.5 min or frozen meatballs for up to 9.0 min resulted in reductions of STEC-8 ranging from ca. 0.7 to ≥6.1 log CFU/g. Likewise, reductions of ca. 0.7 to ≥6.1 log CFU/g were observed for frozen and fresh meatballs that were oven cooked for 7.5 to 20 min. This work provides new information on the effect of prior storage temperature (refrigerated or frozen), as well as subsequent cooking via deep-frying or baking, on inactivation of STEC-8 in meatballs prepared with beef, pork, and/or veal. These results will help establish guidelines and best practices for cooking raw meatballs at both food service establishments and in the home.