The prevalence of Escherichia coli O157 displays striking variability across the Scottish cattle population. On 78% of farms, in a cross-sectional survey of 952, no shedding of E. coli O157 was detected, but on a small proportion, approximately 2%, very high prevalences of infection were found (with 90-100% of pats sampled being positive). We ask whether this variation arises from the inherent stochasticity in transmission dynamics or whether it is a signature of underlying heterogeneities in the cattle population. A novel approach is taken whereby the cross-sectional data are viewed as providing independent snapshots of a dynamic process. Using maximum-likelihood methods to fit time-dependent epidemiological models to the data we obtain estimates for the rates of immigration and transmission of E. coli O157 infection - parameters which have not been previously quantified in the literature. A comparison of alternative model fits reveals that the variation in the prevalence data is best explained when a proportion of the cattle are assumed to transmit infection at much higher levels than the rest - the so-called super-shedders. Analysis of a second dataset, comprising samples taken from 32 farms at monthly intervals over a period of 1 year, additionally yields an estimate for the rate of recovery from infection. The pattern of prevalence displayed in the second dataset also strongly supports the super-shedder hypothesis.
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http://dx.doi.org/10.1017/S0950268805004590 | DOI Listing |
Food Sci Nutr
January 2025
Department of Dairy Science, Faculty of Veterinary, Animal and Biomedical Sciences Sylhet Agricultural University Sylhet Bangladesh.
The emergence of antibiotic-resistant microorganisms has made antimicrobial resistance a global issue, and milk is a potential source for the propagation of resistant bacteria causing zoonotic diseases. Subclinical mastitis (SCM) cases, often overlooked and mixed with normal milk in dairy farms, frequently involve , which can spread through contaminated milk. We conducted this study to determine the prevalence of virulence genes, antibiotic resistance genes (ARGs), antimicrobial susceptibility, and the genetic relatedness of multidrug-resistant (MDR) Shiga toxin-producing (STEC) isolated from SCM milk.
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January 2025
School of Food and Biological Engineering, Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China. Electronic address:
Ultra-precision point-of-care detection of Escherichia coli O157:H7 in foods is an important issue. Here, the detection sensitivity was improved by a signal cascade amplification strategy synergised by exonuclease III assisted isothermal amplification and reverse magnetic strategy. The double-stranded DNA formed by the aptamer and the target DNA as a sensing switch, avoiding the complex process of specific nucleic acid extraction.
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December 2024
Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain.
The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in -type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. The final purpose was to offer an innovative meat product to increase camel meat consumption. Several innovative fresh sausage formulations were developed using SP (00, 100, 250, and 500 mg/kg) and stored under vacuum conditions with refrigeration at 1 ± 1 °C for 35 days.
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December 2024
Tecnología de los Alimentos, Facultad de Veterinaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Universidad de Extremadura, 10003 Cáceres, Spain.
Food preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor enhancer but as a method to allow for the controlled fermentation of products such as fruits. The objective of the present study consists of evaluating the quality of different salt-reduced fermented fruits through the application of the lactic acid bacteria (LAB) and vacuum, as well as assessing the LAB as a preventive measure against O157:H7.
View Article and Find Full Text PDFInt J Mol Sci
January 2025
Department of Bacterial Molecular Genetics, Faculty of Biology, University of Gdansk, Wita Stwosza 59, 80-308 Gdansk, Poland.
Enterohemorrhagic (EHEC) is a common pathotype of that causes numerous outbreaks of foodborne illnesses. EHEC is a zoonotic pathogen that is transmitted from animals to humans. Ruminants, particularly cattle, are considered important reservoirs for virulent EHEC strains.
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