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7. Characterization of Shiga Toxin–Producing Escherichia coliO157 Isolates from Bovine Carcasses

Author

Fontcuberta, M., Planell, R., Torrents, A., Sabaté, S., Gonzalez, R., Ramoneda, M., and de Simón, M.

Abstract

The main purpose of this study was to determine the prevalence of Escherichia coliO157 on bovine carcasses before and after chilling at a large slaughterhouse located in the city of Barcelona, Spain, to assess the effectiveness of dry chilling on reducing E. coliO157 contamination of carcasses. In addition, the study characterized the E. coliO157 strains isolated in terms of virulence factors, antibiotic susceptibility, and their genetic diversity. Individual bovine carcasses were sampled before (n= 300) and after (n= 300) chilling over an 8-month period. Positive samples for E. coliO157 were subjected to virulence screening by PCR (stx1, stx2, and eaeAgenes and the fliCH7gene), antimicrobial susceptibility testing, and molecular typing by pulsed-field gel electrophoresis. A total of 9.7% (29 of 300) of the nonrefrigerated carcasses examined and 2.3% (7 of 300) of the refrigerated carcasses were positive for E. coliO157. All the isolates were serotype O157:H7, 92% (33 of 36) carried the stx1, stx2, and eaeAgenes, and 8% (3 of 36) carried the stx2and eaeAgenes. Antimicrobial susceptibility testing showed a high degree of resistance: 29 strains (81%) were resistant to at least 1 antimicrobial of the 12 antimicrobials tested; 69% (25 of 36) were resistant to 4 or more antimicrobials. Molecular typing by pulsed-field gel electrophoresis found a high diversity of genetic types, implying little cross-contamination in the slaughterhouse. This study confirms that E. coliO157:H7 is present on the carcasses slaughtered in Spain, although its prevalence is reduced by the dry chilling process used. The recovered isolates showed potential pathogenesis and a high degree of multidrug resistance, confirming the importance of bovine meat monitoring.

Published
2016
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8. Spanish Media Books: 1980-1981

Author

Martinez Albertos, J.L., primary, de Moragas, Miguel, additional, Gonzalez Ballesteros, T., additional, Molinero, C., additional, Barroso Asenjo, P., additional, Nuffez Mayo, O., additional, Fernandez Shaw, F., additional, Faus Belau, A., additional, Macia Gomez, P., additional, Calderon, M. Perez, additional, Gamoneda, J. Aguilera, additional, Espada, L. Gutierrez, additional, Burriel, J.M., additional, Salillas, J.M., additional, San-Juan, J.F. Vila, additional, Iglesias, F., additional, Secanella, P.M., additional, Fontcuberta, M., additional, Vivaldi, G. Martin, additional, Yepes, J. Lopez, additional, Pujol, M.E. Fuentes, additional, de Souza, J. Martinez, additional, Herreros, M. Cebrian, additional, and Zuazo, A. Lopez, additional

Published
1982
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9. Total and inorganic arsenic in marketed food and associated health risks for the Catalan (Spain) population.

Author

Fontcuberta M, Calderon J, Villalbí JR, Centrich F, Portaña S, Espelt A, Duran J, and Nebot M

Subjects
Carcinogens analysis, Diet, Food Safety, Humans, Oryza chemistry, Risk Factors, Seafood analysis, Spain, Arsenic analysis, Food Contamination analysis
Abstract

Inorganic arsenic (iAs) is considered to be a human carcinogen. In this paper, total (As) and iAs contents of 215 food products and drinks (i.e., seafood, fruits and vegetables, meat products, oils and fats, rice and rice products, seasonings, and alcoholic drinks) marketed in Catalonia (Spain) were quantified by inductively coupled plasma-mass spectrometry. The analytical method described was used for different food products, obtaining feasible results without the need to couple LC-ICP-MS for iAs. Daily As and iAs intakes for the average adult Catalan consumer were estimated at 354 and 6.1 μg/day/person, respectively, using consumption data from the Catalan Nutrition Survey (ENCAT). The highest As content was found in seafood, contributing 96% of dietary As intake, whereas rice presented the highest iAs values, corresponding to 67% of dietary iAs intake. As cooking process may affect iAs content, boiled rice was evaluated, showing an iAs reduction (up to 86%) when using higher water volumes (30:1 water/rice ratio) than those used in previous studies. This iAs exposure was slightly below the exposure risk range stated by the European Food Safety Authority (0.3-8 μg/kg of body weight/day), although the possibility of a risk to the population with high rice consumption cannot be excluded.

Published
2011
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