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Characterization of Shiga‐toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina
Author(s) -
Salinas Ibáñez Ángel Gabriel,
Lucero Estrada Cecilia,
Favier Gabriela Isabel,
Vega Alba Edith,
Stagnitta Patricia Virginia,
Mattar María Aída,
Zolezzi Gisela,
Carbonari Carolina,
Miliwebsky Elizabeth,
Cortiñas Teresa Inés,
Escudero María Esther
Publication year - 2018
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12488
Subject(s) - food science , shiga toxin , escherichia coli , raw meat , biology , polymerase chain reaction , immunomagnetic separation , food safety , cooked meat , microbiology and biotechnology , gene , biochemistry
Shiga toxin‐producing Escherichia coli (STEC) in meat products was studied by four procedures which combined enrichment, immunomagnetic separation (IMS), plating, and a stx screening polymerase chain reaction. A total of 167 samples (57 ground beef, 58 fresh sausages, and 52 precooked sausages) were collected from retail markets in San Luis, Argentina. The number of stx ‐positive samples represented 11.4% of the total (19/167) distributed as follows: seven for raw ground beef (12.3%), six for precooked sausages (11.5%), and six for fresh sausages (10.3%). The stx‐ positive sample rate increased when IMS was included in detection protocols. The stx 2 gene (16/19) was more frequently detected than stx 1 (4/19). The eae , rfb E O157 , and fli Ch7 genes were also investigated in stx ‐positive samples. Three non‐O157 STEC strains were isolated from one precooked sausage and one fresh sausage (1.2%, 2/167). Their potential pathogenicity, antimicrobial susceptibility, and genetic diversity were determined. This study highlights meat products as possible vehicles for transmission of STEC in this Argentine region. Practical applications Meat products intended for human consumption can be vehicles for the transmission of Shiga toxin‐producing Escherichia coli (STEC) in this region. STEC strains isolated from sausages in this work represent a hazard for consumers. Further research to continue the STEC surveillance in meat products from this region in Argentina and to improve the STEC detection procedures in these foods and other possible transmission vehicles of this pathogen is required. Additionally, livestock control programs as well as good practices for slaughtering, processing, and manufacturing plants should be implemented to reduce STEC spreading in the food chain. Adequate cooking of ground beef and fresh and precooked sausages is recommended to consumers.