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dc.creatorNastasijević, Ivan
dc.creatorSchmidt, John W.
dc.creatorBošković, Marija
dc.creatorGlišić, Milica
dc.creatorKalchayanand, Norasak
dc.creatorShackelford, Steven D.
dc.creatorWheeler, Tommy L.
dc.creatorKoohmaraie, Mohammad
dc.creatorBosilevac, Joseph M.
dc.date.accessioned2021-03-22T12:35:20Z
dc.date.available2021-04-08
dc.date.issued2020
dc.identifier.issn0099-2240
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/2031
dc.description.abstractShiga toxin-producing Escherichia coli (STEC) is a foodborne pathogen that has a significant impact on public health, with strains possessing the attachment factor intimin referred to as enterohemorrhagic E. coli (EHEC) and associated with life-threatening illnesses. Cattle and beef are considered typical sources of STEC, but their presence in pork products is a growing concern. Therefore, carcasses (n = 1,536) at two U.S. pork processors were sampled once per season at three stages of harvest (poststunning skins, postscald carcasses, and chilled carcasses) and then examined using PCR for Shiga toxin genes (stx), intimin genes (eae), aerobic plate count (APC), and Enterobacteriaceae counts (EBC). The prevalence of stx on skins, postscald, and chilled carcasses was 85.3, 17.5, and 5.4%, respectively, with 82.3, 7.8, and 1.7% of swabs, respectively, having stx and eae present. All stx-positive samples were subjected to culture isolation that resulted in 368 STEC and 46 EHEC isolates. The most frequently identified STEC were serogroups O121, O8, and O91 (63, 6.7, and 6.0% of total STEC, respectively). The most frequently isolated EHEC was serotype O157:H7 (63% of total EHEC). Results showed that scalding significantly reduced (P < 0.05) carcass APC and EBC by 3.00- and 2.50-log10 CFU/100 cm2, respectively. A seasonal effect was observed, with STEC prevalence lower (P < 0.05) in winter. The data from this study show significant (P < 0.05) reduction in the incidence of STEC (stx) from 85.3% to 5.4% and of EHEC (stx plus eae) from 82.3% to 1.7% within the slaughter-to-chilling continuum, respectively, and that potential EHEC can be confirmed present throughout using culture isolation.IMPORTANCE Seven serogroups of STEC are responsible for most (>75%) cases of severe illnesses caused by STEC and are considered adulterants of beef. However, some STEC outbreaks have been attributed to pork products, although the same E. coli are not considered adulterants in pork because little is known of their prevalence along the pork chain. The significance of the work presented here is that it identifies disease-causing STEC, EHEC, demonstrating that these same organisms are a food safety hazard in pork as well as beef. The results show that most STEC isolated from pork are not likely to cause severe disease in humans and that processes used in pork harvest, such as scalding, offer a significant control point to reduce contamination. The results will assist the pork processing industry and regulatory agencies to optimize interventions to improve the safety of pork products.
dc.languageen
dc.publisherAmerican Society for Microbiology
dc.relationThis project was funded in part by the Pork Checkoff.
dc.rightsembargoedAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourceApplied and Environmental Microbiology
dc.subjectShiga toxin-producing Escherichia coli
dc.subjectSTEC
dc.subjectenterohemorrhagic E. coli
dc.subjectEHEC
dc.subjectpork carcasses
dc.subjectscalding
dc.subjectchilling
dc.subjectseasonal effect
dc.titleSeasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States
dc.typearticleen
dc.rights.licenseBY-NC
dcterms.abstractГлишић, Милица; Бошковић, Марија; Wхеелер, Томмy Л.; Коохмараие, Мохаммад; Босилевац, Јосепх М.; Калцхаyананд, Норасак; Схацкелфорд, Стевен Д.; Сцхмидт, Јохн W.; Настасијевић, Иван;
dc.citation.volume87
dc.citation.issue1
dc.citation.rankM21
dc.description.otherSupplementary material: [https://vet-erinar.vet.bg.ac.rs/handle/123456789/2030]
dc.description.otherThis is the peer-reviewed version of the following article: Nastasijevic, I.; Schmidt, J. W.; Boskovic, M.; Glisic, M.; Kalchayanand, N.; Shackelford, S. D.; Wheeler, T. L.; Koohmaraie, M.; Bosilevac, J. M. Seasonal Prevalence of Shiga Toxin-Producing Escherichia Coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States. Appl. Environ. Microbiol. 2020, 87 (1). [https://doi.org/10.1128/AEM.01711-20]
dc.identifier.wos000605458700006
dc.identifier.doi10.1128/AEM.01711-20
dc.identifier.scopus2-s2.0-85098475330
dc.identifier.fulltexthttps://vet-erinar.vet.bg.ac.rs/bitstream/id/5545/Seasonal_prevalence_and_acc_2020.pdf
dc.type.versionacceptedVersion


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