Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina
- Autores
- Brusa, Victoria; Restovich, Viviana; Galli, Lucía; Teitelbaum, David; Signorini, Marcelo; Brasesco, Hebe; Londero, Alejandra; García, Diego; Padola, Nora Lía; Superno, Valeria; Sanz, Marcelo; Petroli, Sandra; Costa, Magdalena; Bruzzone, Mariana; Sucari, Adriana; Ferreghini, Marcela; Linares, Luciano; Suberbie, Germán; Rodriguez, Hector Ricardo; Leotta, Gerardo Anibal
- Año de publicación
- 2017
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Several foods contaminated with Shiga toxin-producing Escherichia coli (STEC) are associated with human diseases. Some countries have established microbiological criteria for non-O157 STEC, thus, the absence of serogroups O26, O45, O103, O104, O111, O121, and O145 in sprouts from the European Union or ground beef and beef trimmings from the United States is mandatory. While in Argentina screening for O26, O103, O111, O145 and O121 in ground beef, ready-to-eat food, sausages and vegetables is mandatory, other countries have zero-tolerance for all STEC in chilled beef. The aim of this study was to provide data on the prevalence of non-O157 STEC isolated from beef processed in eight Argentinean cattle slaughterhouses producing beef for export and local markets, and to know the non-O157 STEC profiles through strain characterization and genotypic analysis. Samples (n = 15,965) from 3,205 beef carcasses, 9,570 cuts and 3,190 trimmings collected between March and September 2014 were processed in pools of five samples each. Pools of samples (n = 3,193) from 641 carcasses, 1,914 cuts and 638 trimming were analyzed for non-O157 STEC isolation according to ISO/CEN 13136:2012. Of these, 37 pools of carcasses (5.8%), 111 pools of cuts (5.8%) and 45 pools of trimmings (7.0%) were positive for non-O157 STEC. STEC strains (n = 200) were isolated from 193 pools of samples. The most prevalent serotypes were O174:H21, O185:H7, O8:H19, O178:H19 and O130:H11, and the most prevalent genotypes were stx2c(vh-b) and stx2a/saa/ehxA. O103:H21 strain was eae-positive and one O178:H19 strain was aggR/aaiC-positive. The prevalence of non-O157 STEC in beef carcasses reported here was low. None of the non-O157 STEC strains isolated corresponded to the non-O157 STEC serotypes and virulence profiles isolated from human cases in Argentina in the same study period. The application of microbiological criteria for each foodstuff should be determined by risk analysis in order to have a stringent monitoring system. Likewise, zero-tolerance intervention measures should be applied in beef, together with GMP and HACCP. Further, collaborative efforts for risk assessment, management and communication are extremely important to improve the safety of foodstuffs.
EEA Rafaela
Fil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Restovich, Viviana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Galli, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina
Fil: Teitelbaum, David. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Brasesco, Hebe. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Londero, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina
Fil: García, Diego. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Padola, Nora Lía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Superno, Valeria. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Sanz, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Petroli, Sandra. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Costa, Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina
Fil: Bruzzone, Mariana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Sucari, Adriana. Centro Estudios Infectológicos “Dr. Daniel Stamboulian”. División Alimentos; Argentina
Fil: Ferreghini, Marcela. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Linares, Luciano. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Suberbie, Germán. Servicio Nacional de Sanidad y Calidad Agroalimentaria (SENASA); Argentina
Fil: Rodriguez, Hector Ricardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Economía; Argentina
Fil: Leotta, Gerardo A. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina - Fuente
- PLoS ONE 12 (8) : e0183248. (August 2017)
- Materia
-
Carne de Res
Escherichia coli
Toxinas
Aislamiento
Mataderos
Genética
Serología
Beef
Toxins
Isolation
Abattoirs
Genetics
Serology
Shiga toxin
Argentina - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/2772
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Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in ArgentinaBrusa, VictoriaRestovich, VivianaGalli, LucíaTeitelbaum, DavidSignorini, MarceloBrasesco, HebeLondero, AlejandraGarcía, DiegoPadola, Nora LíaSuperno, ValeriaSanz, MarceloPetroli, SandraCosta, MagdalenaBruzzone, MarianaSucari, AdrianaFerreghini, MarcelaLinares, LucianoSuberbie, GermánRodriguez, Hector RicardoLeotta, Gerardo AnibalCarne de ResEscherichia coliToxinasAislamientoMataderosGenéticaSerologíaBeefToxinsIsolationAbattoirsGeneticsSerologyShiga toxinArgentinaSeveral foods contaminated with Shiga toxin-producing Escherichia coli (STEC) are associated with human diseases. Some countries have established microbiological criteria for non-O157 STEC, thus, the absence of serogroups O26, O45, O103, O104, O111, O121, and O145 in sprouts from the European Union or ground beef and beef trimmings from the United States is mandatory. While in Argentina screening for O26, O103, O111, O145 and O121 in ground beef, ready-to-eat food, sausages and vegetables is mandatory, other countries have zero-tolerance for all STEC in chilled beef. The aim of this study was to provide data on the prevalence of non-O157 STEC isolated from beef processed in eight Argentinean cattle slaughterhouses producing beef for export and local markets, and to know the non-O157 STEC profiles through strain characterization and genotypic analysis. Samples (n = 15,965) from 3,205 beef carcasses, 9,570 cuts and 3,190 trimmings collected between March and September 2014 were processed in pools of five samples each. Pools of samples (n = 3,193) from 641 carcasses, 1,914 cuts and 638 trimming were analyzed for non-O157 STEC isolation according to ISO/CEN 13136:2012. Of these, 37 pools of carcasses (5.8%), 111 pools of cuts (5.8%) and 45 pools of trimmings (7.0%) were positive for non-O157 STEC. STEC strains (n = 200) were isolated from 193 pools of samples. The most prevalent serotypes were O174:H21, O185:H7, O8:H19, O178:H19 and O130:H11, and the most prevalent genotypes were stx2c(vh-b) and stx2a/saa/ehxA. O103:H21 strain was eae-positive and one O178:H19 strain was aggR/aaiC-positive. The prevalence of non-O157 STEC in beef carcasses reported here was low. None of the non-O157 STEC strains isolated corresponded to the non-O157 STEC serotypes and virulence profiles isolated from human cases in Argentina in the same study period. The application of microbiological criteria for each foodstuff should be determined by risk analysis in order to have a stringent monitoring system. Likewise, zero-tolerance intervention measures should be applied in beef, together with GMP and HACCP. Further, collaborative efforts for risk assessment, management and communication are extremely important to improve the safety of foodstuffs.EEA RafaelaFil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Laboratorio de Microbiología de Alimentos; ArgentinaFil: Restovich, Viviana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Galli, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; ArgentinaFil: Teitelbaum, David. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Brasesco, Hebe. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Londero, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; ArgentinaFil: García, Diego. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Padola, Nora Lía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Superno, Valeria. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Sanz, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Petroli, Sandra. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Costa, Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; ArgentinaFil: Bruzzone, Mariana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Sucari, Adriana. Centro Estudios Infectológicos “Dr. Daniel Stamboulian”. División Alimentos; ArgentinaFil: Ferreghini, Marcela. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Linares, Luciano. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Laboratorio de Microbiología de Alimentos; ArgentinaFil: Suberbie, Germán. Servicio Nacional de Sanidad y Calidad Agroalimentaria (SENASA); ArgentinaFil: Rodriguez, Hector Ricardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Economía; ArgentinaFil: Leotta, Gerardo A. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina2018-07-12T11:49:12Z2018-07-12T11:49:12Z2017-08-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://journals.plos.org/plosone/article?id=10.1371/journal.pone.0183248http://hdl.handle.net/20.500.12123/27721932-6203https://doi.org/10.1371/journal.pone.0183248PLoS ONE 12 (8) : e0183248. 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| dc.title.none.fl_str_mv |
Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina |
| title |
Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina |
| spellingShingle |
Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina Brusa, Victoria Carne de Res Escherichia coli Toxinas Aislamiento Mataderos Genética Serología Beef Toxins Isolation Abattoirs Genetics Serology Shiga toxin Argentina |
| title_short |
Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina |
| title_full |
Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina |
| title_fullStr |
Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina |
| title_full_unstemmed |
Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina |
| title_sort |
Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina |
| dc.creator.none.fl_str_mv |
Brusa, Victoria Restovich, Viviana Galli, Lucía Teitelbaum, David Signorini, Marcelo Brasesco, Hebe Londero, Alejandra García, Diego Padola, Nora Lía Superno, Valeria Sanz, Marcelo Petroli, Sandra Costa, Magdalena Bruzzone, Mariana Sucari, Adriana Ferreghini, Marcela Linares, Luciano Suberbie, Germán Rodriguez, Hector Ricardo Leotta, Gerardo Anibal |
| author |
Brusa, Victoria |
| author_facet |
Brusa, Victoria Restovich, Viviana Galli, Lucía Teitelbaum, David Signorini, Marcelo Brasesco, Hebe Londero, Alejandra García, Diego Padola, Nora Lía Superno, Valeria Sanz, Marcelo Petroli, Sandra Costa, Magdalena Bruzzone, Mariana Sucari, Adriana Ferreghini, Marcela Linares, Luciano Suberbie, Germán Rodriguez, Hector Ricardo Leotta, Gerardo Anibal |
| author_role |
author |
| author2 |
Restovich, Viviana Galli, Lucía Teitelbaum, David Signorini, Marcelo Brasesco, Hebe Londero, Alejandra García, Diego Padola, Nora Lía Superno, Valeria Sanz, Marcelo Petroli, Sandra Costa, Magdalena Bruzzone, Mariana Sucari, Adriana Ferreghini, Marcela Linares, Luciano Suberbie, Germán Rodriguez, Hector Ricardo Leotta, Gerardo Anibal |
| author2_role |
author author author author author author author author author author author author author author author author author author author |
| dc.subject.none.fl_str_mv |
Carne de Res Escherichia coli Toxinas Aislamiento Mataderos Genética Serología Beef Toxins Isolation Abattoirs Genetics Serology Shiga toxin Argentina |
| topic |
Carne de Res Escherichia coli Toxinas Aislamiento Mataderos Genética Serología Beef Toxins Isolation Abattoirs Genetics Serology Shiga toxin Argentina |
| dc.description.none.fl_txt_mv |
Several foods contaminated with Shiga toxin-producing Escherichia coli (STEC) are associated with human diseases. Some countries have established microbiological criteria for non-O157 STEC, thus, the absence of serogroups O26, O45, O103, O104, O111, O121, and O145 in sprouts from the European Union or ground beef and beef trimmings from the United States is mandatory. While in Argentina screening for O26, O103, O111, O145 and O121 in ground beef, ready-to-eat food, sausages and vegetables is mandatory, other countries have zero-tolerance for all STEC in chilled beef. The aim of this study was to provide data on the prevalence of non-O157 STEC isolated from beef processed in eight Argentinean cattle slaughterhouses producing beef for export and local markets, and to know the non-O157 STEC profiles through strain characterization and genotypic analysis. Samples (n = 15,965) from 3,205 beef carcasses, 9,570 cuts and 3,190 trimmings collected between March and September 2014 were processed in pools of five samples each. Pools of samples (n = 3,193) from 641 carcasses, 1,914 cuts and 638 trimming were analyzed for non-O157 STEC isolation according to ISO/CEN 13136:2012. Of these, 37 pools of carcasses (5.8%), 111 pools of cuts (5.8%) and 45 pools of trimmings (7.0%) were positive for non-O157 STEC. STEC strains (n = 200) were isolated from 193 pools of samples. The most prevalent serotypes were O174:H21, O185:H7, O8:H19, O178:H19 and O130:H11, and the most prevalent genotypes were stx2c(vh-b) and stx2a/saa/ehxA. O103:H21 strain was eae-positive and one O178:H19 strain was aggR/aaiC-positive. The prevalence of non-O157 STEC in beef carcasses reported here was low. None of the non-O157 STEC strains isolated corresponded to the non-O157 STEC serotypes and virulence profiles isolated from human cases in Argentina in the same study period. The application of microbiological criteria for each foodstuff should be determined by risk analysis in order to have a stringent monitoring system. Likewise, zero-tolerance intervention measures should be applied in beef, together with GMP and HACCP. Further, collaborative efforts for risk assessment, management and communication are extremely important to improve the safety of foodstuffs. EEA Rafaela Fil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Laboratorio de Microbiología de Alimentos; Argentina Fil: Restovich, Viviana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina Fil: Galli, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina Fil: Teitelbaum, David. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Brasesco, Hebe. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina Fil: Londero, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina Fil: García, Diego. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina Fil: Padola, Nora Lía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina Fil: Superno, Valeria. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina Fil: Sanz, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina Fil: Petroli, Sandra. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina Fil: Costa, Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina Fil: Bruzzone, Mariana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina Fil: Sucari, Adriana. Centro Estudios Infectológicos “Dr. Daniel Stamboulian”. División Alimentos; Argentina Fil: Ferreghini, Marcela. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina Fil: Linares, Luciano. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Laboratorio de Microbiología de Alimentos; Argentina Fil: Suberbie, Germán. Servicio Nacional de Sanidad y Calidad Agroalimentaria (SENASA); Argentina Fil: Rodriguez, Hector Ricardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Economía; Argentina Fil: Leotta, Gerardo A. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina |
| description |
Several foods contaminated with Shiga toxin-producing Escherichia coli (STEC) are associated with human diseases. Some countries have established microbiological criteria for non-O157 STEC, thus, the absence of serogroups O26, O45, O103, O104, O111, O121, and O145 in sprouts from the European Union or ground beef and beef trimmings from the United States is mandatory. While in Argentina screening for O26, O103, O111, O145 and O121 in ground beef, ready-to-eat food, sausages and vegetables is mandatory, other countries have zero-tolerance for all STEC in chilled beef. The aim of this study was to provide data on the prevalence of non-O157 STEC isolated from beef processed in eight Argentinean cattle slaughterhouses producing beef for export and local markets, and to know the non-O157 STEC profiles through strain characterization and genotypic analysis. Samples (n = 15,965) from 3,205 beef carcasses, 9,570 cuts and 3,190 trimmings collected between March and September 2014 were processed in pools of five samples each. Pools of samples (n = 3,193) from 641 carcasses, 1,914 cuts and 638 trimming were analyzed for non-O157 STEC isolation according to ISO/CEN 13136:2012. Of these, 37 pools of carcasses (5.8%), 111 pools of cuts (5.8%) and 45 pools of trimmings (7.0%) were positive for non-O157 STEC. STEC strains (n = 200) were isolated from 193 pools of samples. The most prevalent serotypes were O174:H21, O185:H7, O8:H19, O178:H19 and O130:H11, and the most prevalent genotypes were stx2c(vh-b) and stx2a/saa/ehxA. O103:H21 strain was eae-positive and one O178:H19 strain was aggR/aaiC-positive. The prevalence of non-O157 STEC in beef carcasses reported here was low. None of the non-O157 STEC strains isolated corresponded to the non-O157 STEC serotypes and virulence profiles isolated from human cases in Argentina in the same study period. The application of microbiological criteria for each foodstuff should be determined by risk analysis in order to have a stringent monitoring system. Likewise, zero-tolerance intervention measures should be applied in beef, together with GMP and HACCP. Further, collaborative efforts for risk assessment, management and communication are extremely important to improve the safety of foodstuffs. |
| publishDate |
2017 |
| dc.date.none.fl_str_mv |
2017-08-22 2018-07-12T11:49:12Z 2018-07-12T11:49:12Z |
| 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://journals.plos.org/plosone/article?id=10.1371/journal.pone.0183248 http://hdl.handle.net/20.500.12123/2772 1932-6203 https://doi.org/10.1371/journal.pone.0183248 |
| url |
http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0183248 http://hdl.handle.net/20.500.12123/2772 https://doi.org/10.1371/journal.pone.0183248 |
| identifier_str_mv |
1932-6203 |
| dc.language.none.fl_str_mv |
eng |
| language |
eng |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
| eu_rights_str_mv |
openAccess |
| rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.source.none.fl_str_mv |
PLoS ONE 12 (8) : e0183248. (August 2017) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
| reponame_str |
INTA Digital (INTA) |
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INTA Digital (INTA) |
| instname_str |
Instituto Nacional de Tecnología Agropecuaria |
| repository.name.fl_str_mv |
INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria |
| repository.mail.fl_str_mv |
tripaldi.nicolas@inta.gob.ar |
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1842341356397133824 |
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12.623145 |