Risk of Escherichia coli O157:H7 infection linked to the consumption of beef
Journal Title: Food Research - Year 2017, Vol 1, Issue 3
Abstract
Escherichia coli O157:H7 is a major food-borne pathogen that has resulted in numerous outbreaks around the world. Widespread distribution of the organism in various ecological niches impedes the control measures. This study aimed to detect and quantify E. coli O157:H7 in beef sold in wet markets and hypermarkets in Malaysia and to determine the risk of E. coli O157:H7 infection linked to consumption of beef. The rfbO157 and flicH7 primers targeted on somatic antigen (O157) and flagellar antigen (H7) respectively of E. coli O157:H7 was used for the MPN-PCR method. A total of 99 beef samples were collected from local wet markets and hypermarkets. The highest E. coli O157:H7 contamination rate was observed in beef samples collected from wet markets (89.50%), whereas the contamination rate in hyper market A and B were compratively low (35.35 and 20% respectively). However, the microbial load was highest in the beef samples from hypermarket A (1100 MPN/g) while E. coli O157:H7 bacterial load in beef samples from hypermarket B and wet market ranged from 3 to 93 MPN/g and 3 to 240 MPN/g, respectively. Using the Quantitative Microbial Risk Assessment (QMRA) approach the risk was estimated incorporating the findings of the prevalence study and predictions based on home storage, cooking and consumption patterns. Three different exposure pathways were investigated to estimate the risk associated with contaminated beef and Monte Carlo simulation was used to determine the level of uncertainty. The developed model predicated that consumption of contaminated beef can be accountable for 1.83E+06 E. coli O157:H7 cases per year in Malaysia. The reliability of the model, data gaps and further research needs, is discussed. Through continuous improvement Quantitative Microbial Risk Assessment provides valuable insight into controlling and prevention strategies.
Authors and Affiliations
J. M. K. J. K Premarathne, C. Y. New, Ubong A. , Y. Nakaguchi, M. Nishibuchi, Son R.
Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.) starch
Puto seko and panganan are two Filipino rice and wheat flour-based delicacies. Modified recipes were used as treatments in making these products using 50%, 75% and 100% arrowroot starch (AS). The control used was made fr...
Assessment of variability pattern of flesh color in ‘Harumanis’ mango (Mangifera indica L.) from diverse Perlis geographical origin
‘Harumanis’ (Mangifera indica L) is one of the mango cultivars which has high market value because of the excellent quality of the fruit which has attractive color, good aroma, delicious taste and high nutritive values....
Simultaneous multiplex Polymerase Chain Reaction detection of Salmonella spp., Escherichia coli O157, Vibrio parahaemolyticus, Vibrio cholerae, Listeria monocytogenes and Campylobacter spp.
Foodborne illness is a global burden that impacts a country politically, economically and socio-economically. The severity of the burden can be unmeasurable as foodborne illness is often an underestimated problem. In ord...
Fortification of sunflower and palm oils using beta carotene extracted from Asystasia mysorensis and Solanum nigrum
In Kenya, indigenous vegetables such as Solanum nigrum (S. nigrum) and Asystasia mysorensis (A. mysorensis) are locally available but grossly underutilized. While the vegetables are a rich source of beta carotene (BC), a...
Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life o...