milk and dairy products → can be contaminated with → pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Campylobacter spp., and pathogenic Escherichia coli
“Despite great advances in the diagnostics and better awareness for food safety and security worldwide, significant numbers of foodborne outbreaks have been traced back to the consumption of milk and dairy products contaminated with pathogenic bacteria, such as Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Campylobacter spp., and pathogenic Escherichia coli.”
Escherichia coli O157:H7 → survives in → bovine feces
duration: 63 to 70 days at 5 degrees C, 49 to 56 days at 22 degrees C, and 42 to 49 days at 37 degrees Ctemperature: 5, 22, and 37 degrees C
“E. coli O157:H7 survived at 37 degrees C for 42 and 49 days with low and high inocula, respectively, and at 22 degrees C for 49 and 56 days with low and high inocula, respectively. E. coli O157:H7 at 5 degrees C survived for 63 to 70 days.”
Escherichia coli O157:H7 → caused → community-wide outbreak
source: frozen beef burgerslocation: southwest Francetime_period: 5 October to 3 November 2005production_date: 22 August 2005
“One brand of frozen beef burgers produced on 22 August 2005 was consumed by all patients in the week before symptom onset. E. coli O157:H7 strains from patients, patients' burgers and the manufacturing plant were genetically related.”
spices and herbs → have → Escherichia coli counts
range: from less than 3 to 2,300 per gmean_values: less than 3 per g for all products except celery seed, which had a mean value of 7 per g
“Escherichia coli counts ranged from less than 3 to 2,300 per g. Except for celery seed, which had a mean value of 7 per g, all mean values were less than 3 per g.”
O124 Escherichia coli → isolated from → cheese and stools of nine ill individuals
“An O124 Escherichia coli was isolated from the cheese and from the stools of nine ill individuals.”
Escherichia coli O157:H7 → survives → longest in natural non-carbonated mineral water (MW)
duration: 10 weekstemperature: 15 degrees Cconcentration: 10(3) ml-1
“with the pathogen surviving longest in the MW samples”
Escherichia coli O157:H7 → does not have an antagonistic effect on → recovery of the autochthonous flora
concentration: 10(3) ml-1
“The presence of E. coli O157:H7 (10(3) ml-1) in the MW samples did not have an antagonistic effect on the recovery of the autochthonous flora”
Escherichia coli → detected → sink surfaces and sponges
percentage: 16.7,33.3
“Escherichia coli was detected in 16.7% of all sink surfaces and 33.3% of all sponges.”
Escherichia coli O157: H7 → is an emerging → food and water borne pathogen
“Some important emerging food and water borne bacterial pathogens include Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, Salmonella enteritidis, Escherichia coli O157: H7, Vibrio cholerae biotype E1 Tor Serotype 0139, Vibrio parahaemolyticus and Aeromonas hydrophila, A. sobria, and A. caviae.”
Escherichia coli → detected in → eight samples
“Escherichia coli was detected in eight samples.”