Article
Food Science & Technology
Lin Walker, Shengqian Sun, Harshavardhan Thippareddi
Summary: The aim of this study was to compare the growth of non-O157 Shiga toxin-producing Escherichia coli (STEC) with E. coli O157:H7 in ground beef and modified Tryptic Soy Broth (TSB). Three available models (ComBase, Huang et al. model, and Cepeda et al. model) for predicting STEC growth in ground beef were evaluated. The study found that the growth of non-O157 STEC was similar to that of E. coli O157: H7, indicating that growth models for E. coli O157:H7 can be used to predict the growth of non-O157 STEC. Among the three models tested, the Cepeda et al. model accurately predicted STEC growth in ground beef and is considered a conservative growth model for STEC in commercial ground beef products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Frederic Auvray, Clemence Bieche-Terrier, Maryse Michele Um, Veronique Dupouy, Nathalie Nzuzi, Laure David, Laurent Allais, Marie Drouet, Eric Oswald, Delphine Bibbal, Hubert Brugere
Summary: Analysis of fecal samples from veal calves slaughtered in France showed that O103:H2 and O26:H11 accounted for 73% of the seven serotypes of Shiga toxin-producing Escherichia coli (STEC), followed by O145:H28 and O157:H7. There were two peaks of higher prevalence during spring and fall, indicating a seasonal variation in STEC carriage. It is necessary to implement interventions in veal calf farming to reduce the risk of STEC contamination in meat production and the food chain.
VETERINARY MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Yangjin Jung, Anna C. S. Porto-Fett, Salina Parveen, Joan Meredith, Bradley A. Shoyer, Elizabeth Henry, Zachary Trauger, Laura E. Shane, Manuela Osoria, Jurgen Schwarz, Christopher Rupert, Benjamin Chapman, Rodney A. Moxley, John B. Luchansky
Summary: The study found that the recovery rate of non-O157 STEC in veal samples was higher than in ground beef samples, while the recovery rate of O157 STEC was lower. The most common STEC serogroups differed between beef and veal samples.
JOURNAL OF FOOD PROTECTION
(2021)
Review
Food Science & Technology
Debora Cristina Sampaio de Assis, Thais Michelle Liziere da Silva, Rommel Furst Brito, Lorraine Cassia Goncalves da Silva, William Gustavo Lima, Julio Cesar Moreira Brito
Summary: The study found that the contamination rate of Shiga toxin-producing Escherichia coli (STEC) in bovine meat and meat products in Brazil is approximately 1%, with the highest rate observed in Mato Grosso state. Analysis of samples from hot carcasses revealed the highest rate of positive samples. Further studies are necessary in Brazil to improve risk assessment and prevention of human STEC infections.
Article
Infectious Diseases
Nicola Mangieri, Roberto Foschino, Claudia Picozzi
Summary: The study found that using bacteriophages can effectively reduce the number of E. coli bacteria producing biofilms, thus improving food safety. Preventing biofilm formation is more effective than trying to remove pre-formed biofilms.
Review
Immunology
Su-bin Hwang, Ramachandran Chelliah, Ji Eun Kang, Momna Rubab, Eric Banan-MwineDaliri, Fazle Elahi, Deog-Hwan Oh
Summary: STEC is a global foodborne bacterial pathogen that can cause severe diarrhea and other critical illnesses, mainly through inflammation caused by Shiga toxins. There is currently no widely accepted treatment for STEC infections, and further research is needed.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Helen Zhang, Etsuko Yamamoto, Johanna Murphy, Catherine Carrillo, Annie Locas
Summary: This study investigated the occurrence of STEC in Canadian retail raw ground pork and found the presence of both O157 and non-O157 STEC strains. The virulence gene profiles suggest that non-O157 STEC capable of causing severe human illness are rare in Canadian retail pork, with O157 STEC occasionally occurring. Education regarding the potential risks associated with STEC contamination of pork would be beneficial to help reduce foodborne illnesses.
JOURNAL OF FOOD PROTECTION
(2021)
Article
Biochemistry & Molecular Biology
Roberto M. Vidal, David A. Montero, Felipe Del Canto, Juan C. Salazar, Carolina Arellano, Alhejandra Alvarez, Nora L. Padola, Hernan Moscuzza, Analia Etcheverria, Daniel Fernandez, Victoria Velez, Mauro Garcia, Rocio Colello, Marcelo Sanz, Angel Onate
Summary: In this study, the safety and immunogenicity of a vaccine candidate against Shiga toxin-producing Escherichia coli (STEC) was evaluated. The vaccine, formulated with two chimeric proteins, was administered to pregnant cows in their third trimester of gestation. The results demonstrated that the vaccine is safe and immunogenic, suggesting the feasibility of vaccinating cows with it during late pregnancy.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Microbiology
Danielle M. Tack, Hannah M. Kisselburgh, LaTonia C. Richardson, Aimee Geissler, Patricia M. Griffin, Daniel C. Payne, Brigette L. Gleason
Summary: The study summarizes the epidemiology and transmission routes of STEC outbreaks in the United States from 2010 to 2017, finding that foodborne transmission is the most common route, and there are differences between O157 and non-O157 outbreaks in terms of food sources, demographic characteristics, and severity.
Article
Microbiology
Michelle Qiu Carter, Nicole Laniohan, Chien-Chi Lo, Patrick S. G. Chain
Summary: This study examines the pathogenic potential of Shiga toxin-producing Escherichia coli (STEC) O145:H28 in clinical and environmental strains using comparative genomics. The core genes-based tree failed to differentiate between environmental and clinical strains, while the accessory genes-based tree grouped all clinical strains together. Loss-of-function mutations were common in virulence genes related to adherence and secretion systems. Differences in pathogenicity islands and other genetic elements were observed between O145:H28 and reference strains. The study reveals the genetic diversity and evolution of virulence in STEC.
Article
Food Science & Technology
Jagpinder Brar, Estefania Novoa-Rama, Sydney Corkran, Vijay K. Juneja, Brenda Kroft, Manpreet Singh
Summary: A mathematical model was developed to predict the thermal inactivation of non-O157 Shiga toxin-producing Escherichia coli (STEC) in ground beef. The model assists the food industry in estimating the appropriate time and temperature required for cooking ground beef to provide adequate protection against STEC contaminants.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
M. Cap, C. Lires, C. Cingolani, M. Mozgovoj, T. Soteras, J. Gentiluomo, F. Principe, A. Sucari, C. Horak, M. Signorini, S. R. Vaudagna, G. Leotta
Summary: The study identified 1 kGy as the minimal dose of gamma irradiation required to reduce 5 log CFU/g of STEC in ground beef, with 3.9% of samples still testing positive for genes after exposure at this dose. Consumer acceptance analysis found no significant differences between samples irradiated at 2.5 kGy and control samples, suggesting that this dose effectively reduces STEC without impacting consumer acceptance.
Article
Food Science & Technology
Libby O. Onyeka, Abiodun A. Adesiyun, Karen H. Keddy, Ayanda Manqele, Evelyn Madoroba, Peter N. Thompson
Summary: A cross-sectional study in South Africa's Gauteng province revealed that non-O157 STEC semgroups were more prevalent in beef abattoirs, posing a higher food safety risk during carcass processing compared to O157 STEC.
Article
Food Science & Technology
Fangli Nong, Ping Zhang, Jing Meng, Qingchao Xie, Yufeng Li, Yingjie Pan, Yong Zhao, Haiquan Liu
Summary: This study found 49 strains of Shiga toxin-producing Escherichia coli (STEC) in retail raw meats in Southeast China, belonging to 33 divergent O:H serotypes. These STEC strains carried multiple virulence factors, showed resistance to various antibiotics, and had the ability to form biofilms, posing potential health risks to consumers.
Article
Immunology
David A. Montero, Richard Garcia-Betancourt, Roberto M. Vidal, Juliana Velasco, Pablo A. Palacios, Daniela Schneider, Carolina Vega, Leonardo Gomez, Hernan Montecinos, Rodrigo Soto-Shara, Angel Onate, Leandro J. Carreno
Summary: Researchers have developed a chimeric protein-based vaccine targeting seven virulence factors of Shiga toxin-producing Escherichia coli (STEC), which elicited significant immune responses in mice and provided protection against infection. However, further improvement is needed to enhance the vaccine's efficacy and explore other potential mechanisms of protection.
FRONTIERS IN IMMUNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Yangjin Jung, Karl R. Matthews
Article
Food Science & Technology
Yangjin Jung, Jingwen Gao, Hyein Jang, Mengqi Guo, Karl R. Matthews
Article
Biotechnology & Applied Microbiology
Yangjin Jung, Hyein Jang, Mengqi Guo, Jingwen Gao, Karl R. Matthews
Article
Biotechnology & Applied Microbiology
Yangjin Jung, Christopher L. Rupert, Benjamin Chapman, Anna C. S. Porto-Fett, John B. Luchansky
JOURNAL OF FOOD PROTECTION
(2018)
Article
Biotechnology & Applied Microbiology
Soyoun Eom, Yangjin Jung, Kisun Yoon
JOURNAL OF FOOD SAFETY
(2009)
Article
Biotechnology & Applied Microbiology
Kyung-Jin Min, Yang-Jin Jung, Kyung-Yoon Kwon, Ju-Hui Kim, In-Gyun Hwang, Ki-Sun Yoon
JOURNAL OF FOOD SAFETY
(2013)
Review
Biotechnology & Applied Microbiology
Yangjin Jung, Hyein Jang, Karl R. Matthews
MICROBIAL BIOTECHNOLOGY
(2014)
Article
Biotechnology & Applied Microbiology
Yangjin Jung, Anna C. S. Porto-Fett, Bradley A. Shoyer, Elizabeth Henry, Laura E. Shane, Manuela Osoria, John B. Luchansky
JOURNAL OF FOOD PROTECTION
(2019)
Article
Biotechnology & Applied Microbiology
John B. Luchansky, Melanie Mayhew, Yangjin Jung, Amy Klinedinst, Lauren Harkins, Laura E. Shane, Manuela Osoria, Lianna McGeary, Zachary Trauger, Bradley A. Shoyer, Benjamin Chapman, Sarah J. Cope, Stephen G. Campano, Anna C. S. Porto-Fett
JOURNAL OF FOOD PROTECTION
(2019)
Article
Biotechnology & Applied Microbiology
Anna C. S. Porto-Fett, Bradley A. Shoyer, Laura E. Shane, Manuela Osoria, Elizabeth Henry, Yangjin Jung, John B. Luchansky
JOURNAL OF FOOD PROTECTION
(2019)
Article
Biotechnology & Applied Microbiology
Yangjin Jung, Anna C. S. Porto-Fett, Bradley A. Shoyer, Laura E. Shane, Elizabeth Henry, Manuela Osoria, John B. Luchansky
JOURNAL OF FOOD PROTECTION
(2019)
Article
Biotechnology & Applied Microbiology
Anna C. S. Porto-Fett, Laura E. Shane, Bradley A. Shoyer, Manuela Osoria, Yangjin Jung, John B. Luchansky
JOURNAL OF FOOD PROTECTION
(2020)
Article
Biotechnology & Applied Microbiology
John B. Luchansky, Bradley A. Shoyer, Yangjin Jung, Laura E. Shane, Manuela Osoria, Anna C. S. Porto-Fett
JOURNAL OF FOOD PROTECTION
(2020)
Article
Chemistry, Applied
Yangjin Jung, Mengqi Guo, Karl R. Matthews
Summary: This study simulated the retail practices of unbagged whole heads of romaine lettuce and investigated the growth of L. monocytogenes and natural psychrotrophic microflora. The results showed that crisping and misting treatments could reduce the population of L. monocytogenes.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)