A quantitative prevalence of Escherichia coli O157 in different food samples using real‐time qPCR method. Issue 1 (15th September 2022)

• Record Type: Journal Article
• Authors: Pakbin, Babak; Brück, Wolfram Manuel; Brück, Thomas B.; Allahyari, Samaneh; Ashrafi Tamai, Iradj
• Is Part Of: Food science & nutrition. Volume 11:Issue 1(2023)
• Page Start: 228
• Page End: 235
• Publication Date: 2022-09-15
• Subjects: E. coli O157 -- food samples -- qPCR -- quantitative prevalence; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.3055
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Escherichia coli serogroup O157 is the main causative agent of several intestinal and extra‐intestinal foodborne diseases in humans through consumption of low‐dose contaminated foods such as milk, beef, and vegetables. To date, studies regarding the quantitative prevalence of E. coli O157 in foods are so limited. Therefore, this study aimed to evaluate the quantitative prevalence rate of E. coli serogroup O157 in raw milk ( n = 144), vegetable salad ( n = 174), and minced beef samples ( n = 108) using the real‐time qPCR SYBR green melting curve method targeting the rfbA gene. First, we evaluated the method and found a sensitive and specific qPCR assay with 1 log of CFU/ml detection limit to detect E. coli O157 (Tm = 80.3 ± 0.1°C). About 2.77%, 10.18%, and 9.19% of raw milk, minced beef, and vegetable salad samples, respectively, were contaminated with E. coli O157. Minced beef and vegetable salad samples were significantly more contaminated than raw milk samples. Population average of E. coli O157 in raw milk, minced beef, and vegetable salad samples were 2.22 ± 0.57, 3.30 ± 0.40, and 1.65 ± 0.44 log CFU/ml or gr, respectively. Significantly higher levels of population of E. coli O157 were observed in minced beef samples. Minced beef can be regarded as the main food in the transmission of this foodborne pathogen. Routine quantitative rapid monitoring is strongly suggested to be carried out to prevent foodborne diseases caused by E. coli O157. Abstract : Escherichia coli serogroup O157 is the main causative agent of several intestinal and extra‐intestinal foodborne diseases in human through consumption of low‐dose contaminated foods such as milk, beef and vegetables. To date, studies regarding the quantitative prevalence of E. coli O157 in foods are so limited. Therefore, the aim of this study was to evaluate the quantitative prevalence rate of E. coli serogroup O157 in raw milk, vegetable salad and minced beef samples using real time qPCR SYBR green melting curves targeting the rfbA gene. We found that Minced beef can be regarded as the main food in transmission of this foodborne pathogen. Routine quantitative rapid monitoring is strongly suggested to be carried out to prevent foodborne diseases caused by E. coli O157.