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Prevalence and characteristics of Shiga toxin-producing Escherichia coli in Swiss raw milk cheeses collected at producer level.
J Dairy Sci. 2008 Jul; 91(7):2561-5.JD

Abstract

The aim of this study was to describe the prevalence, serotypes, and virulence genes of Shiga toxin-producing Escherichia coli (STEC) isolated from raw milk cheese samples collected at the producer level with the purpose of determining whether raw milk cheeses in Switzerland represent a potential source of STEC pathogenic for humans. Raw milk cheese samples (soft cheese, n = 52; semihard and hard cheese, n = 744; all produced from Swiss cows', goats', and sheep's milk) collected at the producer level throughout Switzerland within the national sampling plan during the period of March 2006 to December 2007 were analyzed. Of the 432 cheese samples obtained in the year 2006 and the 364 samples obtained in the year 2007, 16 (3.7%) and 23 (6.3%), respectively, were found to be stx positive. By colony dot-blot hybridization, non-O157 STEC strains were isolated from 16 samples. Of the 16 strains, 11 were typed into 7 E. coli O groups (O2, O15, O22, O91, O109, O113, O174), whereas 5 strains were nontypeable (ONT). Among the 16 STEC strains analyzed, stx(1) and stx(2) variants were detected in 1 and 15 strains, respectively. Out of the 15 strains with genes encoding for the Stx2 group, 4 strains were positive for stx(2), 6 strains for stx(2d2), 2 strains for stx(2-O118), 1 strain for stx(2-06), 1 strain for stx(2g), 1 strain for stx(2) and stx(2d2), and 1 strain for stx(2) and stx(2g). Furthermore, 3 STEC strains harbored E-hlyA as a further putative virulence factor. None of the strains tested positive for eae (intimin). Results obtained in this work reinforce the suggestion that semihard raw milk cheese may be a potential vehicle for transmission of pathogenic STEC to humans.

Authors+Show Affiliations

Institute for Food Safety and Hygiene, University of Zurich, Winterthurerstrasse 272, 8057 Zurich, Switzerland. stephanr@fsafety.uzh.chNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18565913

Citation

Stephan, R, et al. "Prevalence and Characteristics of Shiga Toxin-producing Escherichia Coli in Swiss Raw Milk Cheeses Collected at Producer Level." Journal of Dairy Science, vol. 91, no. 7, 2008, pp. 2561-5.
Stephan R, Schumacher S, Corti S, et al. Prevalence and characteristics of Shiga toxin-producing Escherichia coli in Swiss raw milk cheeses collected at producer level. J Dairy Sci. 2008;91(7):2561-5.
Stephan, R., Schumacher, S., Corti, S., Krause, G., Danuser, J., & Beutin, L. (2008). Prevalence and characteristics of Shiga toxin-producing Escherichia coli in Swiss raw milk cheeses collected at producer level. Journal of Dairy Science, 91(7), 2561-5. https://doi.org/10.3168/jds.2008-1055
Stephan R, et al. Prevalence and Characteristics of Shiga Toxin-producing Escherichia Coli in Swiss Raw Milk Cheeses Collected at Producer Level. J Dairy Sci. 2008;91(7):2561-5. PubMed PMID: 18565913.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Prevalence and characteristics of Shiga toxin-producing Escherichia coli in Swiss raw milk cheeses collected at producer level. AU - Stephan,R, AU - Schumacher,S, AU - Corti,S, AU - Krause,G, AU - Danuser,J, AU - Beutin,L, PY - 2008/6/21/pubmed PY - 2008/9/4/medline PY - 2008/6/21/entrez SP - 2561 EP - 5 JF - Journal of dairy science JO - J Dairy Sci VL - 91 IS - 7 N2 - The aim of this study was to describe the prevalence, serotypes, and virulence genes of Shiga toxin-producing Escherichia coli (STEC) isolated from raw milk cheese samples collected at the producer level with the purpose of determining whether raw milk cheeses in Switzerland represent a potential source of STEC pathogenic for humans. Raw milk cheese samples (soft cheese, n = 52; semihard and hard cheese, n = 744; all produced from Swiss cows', goats', and sheep's milk) collected at the producer level throughout Switzerland within the national sampling plan during the period of March 2006 to December 2007 were analyzed. Of the 432 cheese samples obtained in the year 2006 and the 364 samples obtained in the year 2007, 16 (3.7%) and 23 (6.3%), respectively, were found to be stx positive. By colony dot-blot hybridization, non-O157 STEC strains were isolated from 16 samples. Of the 16 strains, 11 were typed into 7 E. coli O groups (O2, O15, O22, O91, O109, O113, O174), whereas 5 strains were nontypeable (ONT). Among the 16 STEC strains analyzed, stx(1) and stx(2) variants were detected in 1 and 15 strains, respectively. Out of the 15 strains with genes encoding for the Stx2 group, 4 strains were positive for stx(2), 6 strains for stx(2d2), 2 strains for stx(2-O118), 1 strain for stx(2-06), 1 strain for stx(2g), 1 strain for stx(2) and stx(2d2), and 1 strain for stx(2) and stx(2g). Furthermore, 3 STEC strains harbored E-hlyA as a further putative virulence factor. None of the strains tested positive for eae (intimin). Results obtained in this work reinforce the suggestion that semihard raw milk cheese may be a potential vehicle for transmission of pathogenic STEC to humans. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/18565913/Prevalence_and_characteristics_of_Shiga_toxin_producing_Escherichia_coli_in_Swiss_raw_milk_cheeses_collected_at_producer_level_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(08)71129-9 DB - PRIME DP - Unbound Medicine ER -