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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| Format: | Article |
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MDPI AG
2021-11-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/9/11/2320 |
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| 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 |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-10T05:15:22Z |
| format | Article |
| id | doaj.art-fd2ac4e1358246a78f2423b685c03765 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T05:15:22Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-fd2ac4e1358246a78f2423b685c037652023-11-23T00:29:39ZengMDPI AGMicroorganisms2076-26072021-11-01911232010.3390/microorganisms9112320Attachment of Shiga Toxin-Producing <i>Escherichia coli</i> (STEC) to Pre-Chill and Post-Chill Beef Brisket TissueDaniel A. Unruh0Bennett C. Uhl1Randall K. Phebus2Sara E. Gragg3Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, 1530 Mid-Campus Drive North, Manhattan, KS 66506, USADepartment of Animal Sciences and Industry, Food Science Institute, Kansas State University, 1530 Mid-Campus Drive North, Manhattan, KS 66506, USADepartment of Animal Sciences and Industry, Food Science Institute, Kansas State University, 1530 Mid-Campus Drive North, Manhattan, KS 66506, USADepartment of Animal Sciences and Industry, Food Science Institute, Kansas State University, 1530 Mid-Campus Drive North, Manhattan, KS 66506, USAShiga 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.https://www.mdpi.com/2076-2607/9/11/2320Shiga toxin-producing <i>Escherichia coli</i>beefattachmentstresstemperature |
| spellingShingle | 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 Microorganisms Shiga toxin-producing <i>Escherichia coli</i> beef attachment stress temperature |
| title | 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_short | 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 |
| topic | Shiga toxin-producing <i>Escherichia coli</i> beef attachment stress temperature |
| url | https://www.mdpi.com/2076-2607/9/11/2320 |
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