Occurrence, serotypes and virulence genes of non-O157 Shiga toxin-producing Escherichia coli in fresh beef, ground beef, and beef burger

• Published in: Food control Vol. 37; pp. 182 - 187
• Main Authors: Mohammed, Mahmoud Ahmed, Sallam, Khalid Ibrahim, Eldaly, Elsaid Abu Zaid, Ahdy, Asmaa Mohammed, Tamura, Tomohiro
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2014; Elsevier
• Subjects: Beef; Biological and medical sciences; eae gene; Escherichia coli; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Hygiene and safety; Non-O157 STEC; PCR; stx1; stx2; eae gene; Beef; stx1; Non-O157 STEC; stx2; PCR; Escherichia coli; Virulence; Meat product; Minced meat; Polymerase chain reaction; Gene; Surveillance; Bacteria; Serotype; Molecular biology; Shiga like toxin; Enterobacteriaceae
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2013.09.035

This study determined the prevalence, serotypes and virulence genes distribution of non-O157 Shiga toxin-producing Escherichia coli in meat products collected from butchers shops and supermarkets in Mansoura city, Egypt. We have characterized 18 non-O157 STEC strains among the identified 100 E. coli isolates recovered from the examined 87 meat product samples. The prevalence of non-O157 STEC strains in fresh beef, ground beef and beef burger samples were 11.1% (3/27), 16.7% (5/30), and 33.3% (10/30), respectively. The eighteen non-O157 STEC isolated strains were serotyped into seven (38.9%) O111:H8, six (33.3%) O26:H11, two (11.1%) O111:H–, and one (5.56%) for each of O55:H7, O126:H5 and O128:H2. PCR assays for different virulence genes showed that nine (50%), eleven (61.1%), and nine (50%) strains carry stx1, stx2, and eae genes, respectively. The distribution of shiga toxin genes among the isolated strains indicated that seven (38.9%) strains harbored stx1 only, nine (50%) strains harbored stx2 only, and two (11.1%) strains harbored both stx1 and stx2. The eae gene was present in association with five (27.8%), three (16.7%), and one (5.6%) strains that harbored stx1 only, stx2 only, and both stx1 and stx2, respectively. This study concluded that the examined meat products, particularly beef burger, consumed in Egypt are considerably contaminated with a variety of non-O157 STEC serotypes, and hence consumption of such products may constitute a potential health risk for consumers. •Shiga toxin producing Escherichia coli widely contaminate meat products in Egypt.•E. coli O111 and O26 are predominant strains among isolated non-O157 E. coli.•Distribution of stx1, stx2 and eae genes among isolated non-O157 E. coli is diverse.