Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina

Autores
Salinas Ibañez, Angel Gabriel; Lucero Estrada, Cecilia Stella Marys; Favier, Gabriela Isabel; Vega, Alba Edith; Stagnitta, Patricia Virginia; Mattar Domínguez, María Aída; Zolezzi, Gisela; Carbonari, Claudia Carolina; Miliwebsky, Elizabeth; Cortiñas, Teresa Inés; Escudero, María Esther
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 stx2 gene (16/19) was more frequently detected than stx1 (4/19). The eae, rfbEO157, and fliCh7 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.
Fil: Salinas Ibañez, Angel Gabriel. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Lucero Estrada, Cecilia Stella Marys. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina
Fil: Favier, Gabriela Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Vega, Alba Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Stagnitta, Patricia Virginia. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Mattar Domínguez, María Aída. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Zolezzi, Gisela. Dirección Nacional de Instituto de Investigación. Administración Nacional de Laboratorio e Instituto de Salud “Dr. C. G. Malbrán”; Argentina
Fil: Carbonari, Claudia Carolina. Dirección Nacional de Instituto de Investigación. Administración Nacional de Laboratorio e Instituto de Salud “Dr. C. G. Malbrán”; Argentina
Fil: Miliwebsky, Elizabeth. Dirección Nacional de Instituto de Investigación. Administración Nacional de Laboratorio e Instituto de Salud “Dr. C. G. Malbrán”; Argentina
Fil: Cortiñas, Teresa Inés. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Escudero, María Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Materia
CHARACTERIZATION
STEC
MEAT PRODUCTS
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:11336/88989
Acceder
id CONICETDig_f085ae10771f33c2dfccc50ae12835a2
oai_identifier_str oai:ri.conicet.gov.ar:11336/88989
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, ArgentinaSalinas Ibañez, Angel GabrielLucero Estrada, Cecilia Stella MarysFavier, Gabriela IsabelVega, Alba EdithStagnitta, Patricia VirginiaMattar Domínguez, María AídaZolezzi, GiselaCarbonari, Claudia CarolinaMiliwebsky, ElizabethCortiñas, Teresa InésEscudero, María EstherCHARACTERIZATIONSTECMEAT PRODUCTShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Shiga 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 stx2 gene (16/19) was more frequently detected than stx1 (4/19). The eae, rfbEO157, and fliCh7 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.Fil: Salinas Ibañez, Angel Gabriel. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaFil: Lucero Estrada, Cecilia Stella Marys. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; ArgentinaFil: Favier, Gabriela Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaFil: Vega, Alba Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaFil: Stagnitta, Patricia Virginia. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaFil: Mattar Domínguez, María Aída. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaFil: Zolezzi, Gisela. Dirección Nacional de Instituto de Investigación. Administración Nacional de Laboratorio e Instituto de Salud “Dr. C. G. Malbrán”; ArgentinaFil: Carbonari, Claudia Carolina. Dirección Nacional de Instituto de Investigación. Administración Nacional de Laboratorio e Instituto de Salud “Dr. C. G. Malbrán”; ArgentinaFil: Miliwebsky, Elizabeth. Dirección Nacional de Instituto de Investigación. Administración Nacional de Laboratorio e Instituto de Salud “Dr. C. G. Malbrán”; ArgentinaFil: Cortiñas, Teresa Inés. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaFil: Escudero, María Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaWiley Blackwell Publishing, Inc2018-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/88989Salinas Ibañez, Angel Gabriel; Lucero Estrada, Cecilia Stella Marys; Favier, Gabriela Isabel; Vega, Alba Edith; Stagnitta, Patricia Virginia; et al.; Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 38; 5; 10-2018; 1-100149-6085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfs.12488info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfs.12488info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:35Zoai:ri.conicet.gov.ar:11336/88989instacron: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:34982025-09-29 09:33:35.497CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina
title Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina
spellingShingle Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina
Salinas Ibañez, Angel Gabriel
CHARACTERIZATION
STEC
MEAT PRODUCTS
title_short Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina
title_full Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina
title_fullStr Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina
title_full_unstemmed Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina
title_sort Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina
dc.creator.none.fl_str_mv Salinas Ibañez, Angel Gabriel
Lucero Estrada, Cecilia Stella Marys
Favier, Gabriela Isabel
Vega, Alba Edith
Stagnitta, Patricia Virginia
Mattar Domínguez, María Aída
Zolezzi, Gisela
Carbonari, Claudia Carolina
Miliwebsky, Elizabeth
Cortiñas, Teresa Inés
Escudero, María Esther
author Salinas Ibañez, Angel Gabriel
author_facet Salinas Ibañez, Angel Gabriel
Lucero Estrada, Cecilia Stella Marys
Favier, Gabriela Isabel
Vega, Alba Edith
Stagnitta, Patricia Virginia
Mattar Domínguez, María Aída
Zolezzi, Gisela
Carbonari, Claudia Carolina
Miliwebsky, Elizabeth
Cortiñas, Teresa Inés
Escudero, María Esther
author_role author
author2 Lucero Estrada, Cecilia Stella Marys
Favier, Gabriela Isabel
Vega, Alba Edith
Stagnitta, Patricia Virginia
Mattar Domínguez, María Aída
Zolezzi, Gisela
Carbonari, Claudia Carolina
Miliwebsky, Elizabeth
Cortiñas, Teresa Inés
Escudero, María Esther
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv CHARACTERIZATION
STEC
MEAT PRODUCTS
topic CHARACTERIZATION
STEC
MEAT PRODUCTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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 stx2 gene (16/19) was more frequently detected than stx1 (4/19). The eae, rfbEO157, and fliCh7 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.
Fil: Salinas Ibañez, Angel Gabriel. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Lucero Estrada, Cecilia Stella Marys. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina
Fil: Favier, Gabriela Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Vega, Alba Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Stagnitta, Patricia Virginia. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Mattar Domínguez, María Aída. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Zolezzi, Gisela. Dirección Nacional de Instituto de Investigación. Administración Nacional de Laboratorio e Instituto de Salud “Dr. C. G. Malbrán”; Argentina
Fil: Carbonari, Claudia Carolina. Dirección Nacional de Instituto de Investigación. Administración Nacional de Laboratorio e Instituto de Salud “Dr. C. G. Malbrán”; Argentina
Fil: Miliwebsky, Elizabeth. Dirección Nacional de Instituto de Investigación. Administración Nacional de Laboratorio e Instituto de Salud “Dr. C. G. Malbrán”; Argentina
Fil: Cortiñas, Teresa Inés. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Escudero, María Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
description 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 stx2 gene (16/19) was more frequently detected than stx1 (4/19). The eae, rfbEO157, and fliCh7 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-10
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/11336/88989
Salinas Ibañez, Angel Gabriel; Lucero Estrada, Cecilia Stella Marys; Favier, Gabriela Isabel; Vega, Alba Edith; Stagnitta, Patricia Virginia; et al.; Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 38; 5; 10-2018; 1-10
0149-6085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/88989
identifier_str_mv Salinas Ibañez, Angel Gabriel; Lucero Estrada, Cecilia Stella Marys; Favier, Gabriela Isabel; Vega, Alba Edith; Stagnitta, Patricia Virginia; et al.; Characterization of Shiga-toxin producing Escherichia coli isolated from meat products sold in San Luis, Argentina; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 38; 5; 10-2018; 1-10
0149-6085
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfs.12488
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfs.12488
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 Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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
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score 13.070432

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