Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)

Autores
Oteiza, Juan Martín; Chinen, Isabel; Miliwebsky, Elizabeth; Rivas, Marta
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the study was to establish the microbiological quality of morcillas, typical Argentine sausages, and to investigate the presence of Shiga toxin-producing Escherichia coli (STEC). Between October 2001 and October 2002, a total of 100 morcilla samples were analysed. Several samples showed high levels of total aerobic mesophilic bacteria counts, molds and yeasts. The samples analysed contained Enterobacteriaceae (100%) and fecal coliforms (81%), indicating inadequate application of the thermal treatment and deficient hygiene conditions during the elaboration of the product. STEC strains were isolated from three out of 100 (3%) morcilla samples. Two strains (2%) were characterized as E. coli O157:H7 stx2+stx2vh-a/eae/EHEC-hlyA and one strain (1%), as E. coli O26:H11 stx1/eae/EHEC-hlyA. Considering both the high microbial count in all tested samples and the presence of STEC strains in three of them, morcillas should be considered a food unsafe to consume when inadequately cooked.
Fil: Oteiza, Juan Martín. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Chinen, Isabel. Dirección Nacional de Institutos de Investigación. Administración Nacional de Laboratorios e Institutos de Salud. Instituto Nacional de Enfermedades Infecciosas; Argentina
Fil: Miliwebsky, Elizabeth. Dirección Nacional de Institutos de Investigación. Administración Nacional de Laboratorios e Institutos de Salud. Instituto Nacional de Enfermedades Infecciosas; Argentina
Fil: Rivas, Marta. Dirección Nacional de Institutos de Investigación. Administración Nacional de Laboratorios e Institutos de Salud. Instituto Nacional de Enfermedades Infecciosas; Argentina
Materia
STEC
O157
Blood link sausage
Morcilla
PCR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/116044
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/116044
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)Oteiza, Juan MartínChinen, IsabelMiliwebsky, ElizabethRivas, MartaSTECO157Blood link sausageMorcillaPCRhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of the study was to establish the microbiological quality of morcillas, typical Argentine sausages, and to investigate the presence of Shiga toxin-producing Escherichia coli (STEC). Between October 2001 and October 2002, a total of 100 morcilla samples were analysed. Several samples showed high levels of total aerobic mesophilic bacteria counts, molds and yeasts. The samples analysed contained Enterobacteriaceae (100%) and fecal coliforms (81%), indicating inadequate application of the thermal treatment and deficient hygiene conditions during the elaboration of the product. STEC strains were isolated from three out of 100 (3%) morcilla samples. Two strains (2%) were characterized as E. coli O157:H7 stx2+stx2vh-a/eae/EHEC-hlyA and one strain (1%), as E. coli O26:H11 stx1/eae/EHEC-hlyA. Considering both the high microbial count in all tested samples and the presence of STEC strains in three of them, morcillas should be considered a food unsafe to consume when inadequately cooked.Fil: Oteiza, Juan Martín. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Chinen, Isabel. Dirección Nacional de Institutos de Investigación. Administración Nacional de Laboratorios e Institutos de Salud. Instituto Nacional de Enfermedades Infecciosas; ArgentinaFil: Miliwebsky, Elizabeth. Dirección Nacional de Institutos de Investigación. Administración Nacional de Laboratorios e Institutos de Salud. Instituto Nacional de Enfermedades Infecciosas; ArgentinaFil: Rivas, Marta. Dirección Nacional de Institutos de Investigación. Administración Nacional de Laboratorios e Institutos de Salud. Instituto Nacional de Enfermedades Infecciosas; ArgentinaAcademic Press Ltd - Elsevier Science Ltd2006-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/116044Oteiza, Juan Martín; Chinen, Isabel; Miliwebsky, Elizabeth; Rivas, Marta; Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas); Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 23; 3; 5-2006; 283-2880740-00201095-9998CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yxf4fqftinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2005.04.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:36:06Zoai:ri.conicet.gov.ar:11336/116044instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:36:07.06CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)
title Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)
spellingShingle Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)
Oteiza, Juan Martín
STEC
O157
Blood link sausage
Morcilla
PCR
title_short Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)
title_full Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)
title_fullStr Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)
title_full_unstemmed Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)
title_sort Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)
dc.creator.none.fl_str_mv Oteiza, Juan Martín
Chinen, Isabel
Miliwebsky, Elizabeth
Rivas, Marta
author Oteiza, Juan Martín
author_facet Oteiza, Juan Martín
Chinen, Isabel
Miliwebsky, Elizabeth
Rivas, Marta
author_role author
author2 Chinen, Isabel
Miliwebsky, Elizabeth
Rivas, Marta
author2_role author
author
author
dc.subject.none.fl_str_mv STEC
O157
Blood link sausage
Morcilla
PCR
topic STEC
O157
Blood link sausage
Morcilla
PCR
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of the study was to establish the microbiological quality of morcillas, typical Argentine sausages, and to investigate the presence of Shiga toxin-producing Escherichia coli (STEC). Between October 2001 and October 2002, a total of 100 morcilla samples were analysed. Several samples showed high levels of total aerobic mesophilic bacteria counts, molds and yeasts. The samples analysed contained Enterobacteriaceae (100%) and fecal coliforms (81%), indicating inadequate application of the thermal treatment and deficient hygiene conditions during the elaboration of the product. STEC strains were isolated from three out of 100 (3%) morcilla samples. Two strains (2%) were characterized as E. coli O157:H7 stx2+stx2vh-a/eae/EHEC-hlyA and one strain (1%), as E. coli O26:H11 stx1/eae/EHEC-hlyA. Considering both the high microbial count in all tested samples and the presence of STEC strains in three of them, morcillas should be considered a food unsafe to consume when inadequately cooked.
Fil: Oteiza, Juan Martín. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Chinen, Isabel. Dirección Nacional de Institutos de Investigación. Administración Nacional de Laboratorios e Institutos de Salud. Instituto Nacional de Enfermedades Infecciosas; Argentina
Fil: Miliwebsky, Elizabeth. Dirección Nacional de Institutos de Investigación. Administración Nacional de Laboratorios e Institutos de Salud. Instituto Nacional de Enfermedades Infecciosas; Argentina
Fil: Rivas, Marta. Dirección Nacional de Institutos de Investigación. Administración Nacional de Laboratorios e Institutos de Salud. Instituto Nacional de Enfermedades Infecciosas; Argentina
description The aim of the study was to establish the microbiological quality of morcillas, typical Argentine sausages, and to investigate the presence of Shiga toxin-producing Escherichia coli (STEC). Between October 2001 and October 2002, a total of 100 morcilla samples were analysed. Several samples showed high levels of total aerobic mesophilic bacteria counts, molds and yeasts. The samples analysed contained Enterobacteriaceae (100%) and fecal coliforms (81%), indicating inadequate application of the thermal treatment and deficient hygiene conditions during the elaboration of the product. STEC strains were isolated from three out of 100 (3%) morcilla samples. Two strains (2%) were characterized as E. coli O157:H7 stx2+stx2vh-a/eae/EHEC-hlyA and one strain (1%), as E. coli O26:H11 stx1/eae/EHEC-hlyA. Considering both the high microbial count in all tested samples and the presence of STEC strains in three of them, morcillas should be considered a food unsafe to consume when inadequately cooked.
publishDate 2006
dc.date.none.fl_str_mv 2006-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/116044
Oteiza, Juan Martín; Chinen, Isabel; Miliwebsky, Elizabeth; Rivas, Marta; Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas); Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 23; 3; 5-2006; 283-288
0740-0020
1095-9998
CONICET Digital
CONICET
url http://hdl.handle.net/11336/116044
identifier_str_mv Oteiza, Juan Martín; Chinen, Isabel; Miliwebsky, Elizabeth; Rivas, Marta; Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas); Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 23; 3; 5-2006; 283-288
0740-0020
1095-9998
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yxf4fqft
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2005.04.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083485370941440
score 13.22299

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