PATHOGEN MITIGATION IN LIVESTOCK AND RED MEAT PRODUCTION
Location: Meat Safety & Quality Research
Title: Detection methods and intervention strategies for shiga toxin-producing E. coli in beef
Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: May 5, 2012
Publication Date: June 25, 2012
Citation: Kalchayanand, N., Arthur, T.M., Bosilevac, J.M., Wheeler, T.L. 2012. Detection methods and intervention strategies for shiga toxin-producing E. coli in beef [abstract]. Annual Meeting of the Institute of Food Technologists. 061-01:52.
Shiga toxin-producing E. coli (STEC) are commonly associated with ruminants and are found throughout processing steps during harvest. Until recently, the beef industry had focused its efforts on E. coli O157:H7. The announcement that in addition to O157:H7, FSIS intended to start regulating six more STEC in some raw beef raised several questions. The regulation of non-O157 STEC is currently focused on six O groups. Several methods have been used to detect these pathogens, however, they are not easy to detect due to the lack of unique characteristics to readily distinguish them from other E. coli. We have developed a medium for simultaneously isolating all six STEC serogroups. Little was known about the efficacy of antimicrobial interventions against non-O157 STEC. We recently completed work that showed that post-harvest interventions commonly used for control of O157:H7 (hot water, lactic acid, acidified sodium chlorite, peroxyacetic acid, bromine compounds, and a combination of hydrochloric, citric, and phosphoric acids) each worked as well against the top six non-O157 STECs as they do against E. coli O157:H7. Some pre-harvest interventions are more specific for O157:H7, such as vaccines and bacteriophages, and may not include cross-protection against non-O157 STECs.