Attachment of Shiga Toxin-Producing <i>Escherichia coli</i> (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue

Shiga toxin-producing <i>Escherichia coli</i> (STEC) has caused numerous foodborne illness outbreaks where beef was implicated as the contaminated food source. Understanding how STEC attach to beef surfaces may inform effective intervention applications at the abattoir. This simulated me...

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Autores principales:	Daniel A. Unruh, Bennett C. Uhl, Randall K. Phebus, Sara E. Gragg
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Shiga toxin-producing <i>Escherichia coli</i> beef attachment stress temperature Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/fd2ac4e1358246a78f2423b685c03765
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spelling	oai:doaj.org-article:fd2ac4e1358246a78f2423b685c037652021-11-25T18:25:05ZAttachment of Shiga Toxin-Producing <i>Escherichia coli</i> (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue10.3390/microorganisms91123202076-2607https://doaj.org/article/fd2ac4e1358246a78f2423b685c037652021-11-01T00:00:00Zhttps://www.mdpi.com/2076-2607/9/11/2320https://doaj.org/toc/2076-2607Shiga toxin-producing <i>Escherichia coli</i> (STEC) has caused numerous foodborne illness outbreaks where beef was implicated as the contaminated food source. Understanding how STEC attach to beef surfaces may inform effective intervention applications at the abattoir. This simulated meat processing conditions to measure STEC attachment to adipose and lean beef tissue. Beef brisket samples were warmed to a surface temperature of 30 °C (warm carcass), while the remaining samples were maintained at 4 °C (cold carcass), prior to surface inoculation with an STEC cocktail (O26, O45, O103, O111, O121, O145, and O157:H7). Cocktails were grown in either tryptic soy broth (TSB) or M9 minimal nutrient medium. Loosely and firmly attached cells were measured at 0, 3, 5, and 20 min and 1, 3, 8, 12, 24 and 48 h. TSB-grown STEC cells became more firmly attached throughout storage and a difference in loosely versus firmly attached populations on lean and adipose tissues was observed. M9-grown STEC demonstrated a 0.2 log<sub>10</sub> CFU/cm<sup>2</sup> difference in attachment to lean versus adipose tissue and variability in populations was recorded throughout sampling. Future research should investigate whether a decrease in intervention efficacy correlates to an increase in firmly attached STEC cells on chilled carcasses and/or subprimals, which has been reported.Daniel A. UnruhBennett C. UhlRandall K. PhebusSara E. GraggMDPI AGarticleShiga toxin-producing <i>Escherichia coli</i>beefattachmentstresstemperatureBiology (General)QH301-705.5ENMicroorganisms, Vol 9, Iss 2320, p 2320 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Shiga toxin-producing <i>Escherichia coli</i> beef attachment stress temperature Biology (General) QH301-705.5
spellingShingle	Shiga toxin-producing <i>Escherichia coli</i> beef attachment stress temperature Biology (General) QH301-705.5 Daniel A. Unruh Bennett C. Uhl Randall K. Phebus Sara E. Gragg Attachment of Shiga Toxin-Producing <i>Escherichia coli</i> (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue
description	Shiga toxin-producing <i>Escherichia coli</i> (STEC) has caused numerous foodborne illness outbreaks where beef was implicated as the contaminated food source. Understanding how STEC attach to beef surfaces may inform effective intervention applications at the abattoir. This simulated meat processing conditions to measure STEC attachment to adipose and lean beef tissue. Beef brisket samples were warmed to a surface temperature of 30 °C (warm carcass), while the remaining samples were maintained at 4 °C (cold carcass), prior to surface inoculation with an STEC cocktail (O26, O45, O103, O111, O121, O145, and O157:H7). Cocktails were grown in either tryptic soy broth (TSB) or M9 minimal nutrient medium. Loosely and firmly attached cells were measured at 0, 3, 5, and 20 min and 1, 3, 8, 12, 24 and 48 h. TSB-grown STEC cells became more firmly attached throughout storage and a difference in loosely versus firmly attached populations on lean and adipose tissues was observed. M9-grown STEC demonstrated a 0.2 log<sub>10</sub> CFU/cm<sup>2</sup> difference in attachment to lean versus adipose tissue and variability in populations was recorded throughout sampling. Future research should investigate whether a decrease in intervention efficacy correlates to an increase in firmly attached STEC cells on chilled carcasses and/or subprimals, which has been reported.
format	article
author	Daniel A. Unruh Bennett C. Uhl Randall K. Phebus Sara E. Gragg
author_facet	Daniel A. Unruh Bennett C. Uhl Randall K. Phebus Sara E. Gragg
author_sort	Daniel A. Unruh
title	Attachment of Shiga Toxin-Producing <i>Escherichia coli</i> (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue
title_short	Attachment of Shiga Toxin-Producing <i>Escherichia coli</i> (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue
title_full	Attachment of Shiga Toxin-Producing <i>Escherichia coli</i> (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue
title_fullStr	Attachment of Shiga Toxin-Producing <i>Escherichia coli</i> (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue
title_full_unstemmed	Attachment of Shiga Toxin-Producing <i>Escherichia coli</i> (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue
title_sort	attachment of shiga toxin-producing <i>escherichia coli</i> (stec) to pre-chill and post-chill beef brisket tissue
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/fd2ac4e1358246a78f2423b685c03765
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Attachment of Shiga Toxin-Producing <i>Escherichia coli</i> (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue

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