Producción Científica Profesorado

Escherichia coli O157 in ground beef from local retail markets in Pachuca, Mexico.



Castro Rosas, Javier

2013

Claudio A. Díaz-Cruz, Carlos A. Gómez-Aldapa, Jorge F. Cerna-Cortes, M. del Refugio Torres-Vitela, Angelica Villarruel-López, Esmeralda Rangel-Vargas, and Javier Castro-Rosas. 2013. Escherichia coli O157 in ground beef from local retail markets in Pachuca, Mexico. Journal of Food Protection. 76(4): 680-884.


Abstract


Escherichia coli O157 strains have been recognized as pathogenic bacteria, of which raw beef is a known vehicle. An evaluation was done of the presence of E. coli O157 in ground beef from local retail markets in Pachuca, Hidalgo State, Mexico. A total of 120 ground beef samples (500 g) were tested for E. coli O157 by simultaneous application of the U. S. Department of Agriculture, Food Safety and Inspection Service (FSIS)'s Microbiology Laboratory Guidebook culture procedure 5.05, and two commercial kits, Reveal for E. coli O157:H7 and Visual Immunoprecipitate Assay (VIP) Gold for enterohemorrhagic E. coli. Two incubation times (8 and 20 h) were used with the commercial kits. Presence of stx1, stx2, and eaeA loci was determined by multiplex PCR. Of 360 subsamples (120 per procedure), 12 samples were found to be E. coli O157 positive by the FSIS culture method. With VIP, 73 subsamples were presumptive positive after 8 h of enrichment, and 60 were presumptive positive after 20 h of enrichment. Of these, only 6 (8 h) and 8 (20 h) subsamples were confirmed true positives with the FSIS method. With Reveal, 60 subsamples were presumptive positive after 8 h of enrichment and 50 were presumptive positive after 20 h of enrichment. Of these, only 6 (8 h) and 8 (20 h) subsamples were confirmed as true positives with the FSIS method. A total of 57 E. coli O157:H7 and 21 E. coli O157 strains were isolated. None of the O157 or O157:H7 strains had stx1 or stx2 loci, and only one had the eaeA locus. To our knowledge, this is the first report of the presence of E. coli O157 in commercial ground beef from Mexico, and the first report of isolation of a large number of stx-negative E. coli O157 and E. coli O157:H7 strains in Mexico.



Producto de Investigación




Artículos relacionados

Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo

Optimization of thermal protein precipitation from acid whey

An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP

Degradación anaerobia de dos tipos de lactosuero en reactores UASB

APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.

Survival of Brucella abortus in milk fermented with a yoghurt starter culture

The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen

COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...