Enterohemorrhagic Escherichia coli O157:H7 infection causes several hundred cases of food poisoning every year in Japan. In severe cases, this type of food poisoning can be fatal. In the present study, we examined the induction of HSP70 in E. coli O157:H7 cells at various temperatures and the thermotolerance of E. coli O157:H7 cells alone and in contaminated food following pre-heating. We evaluated the possibility that thermotolerance by E. coli O157:H7 increases the likelihood of food poisoning. E. coli O157:H7 cells were heated at 43-51 °C, and the survival rate was examined. The temperature of highest induction of HSP70 was used as the pre-heating temperature. We measured the thermotolerance of E. coli O157:H7 cells following pre-heating as the survival after heating at 53 °C (lethal temperature). Additionally, we evaluated the thermotolerance of E. coli O157:H7 cells in ground beef following pre-heating. Heating at 47 °C for 30 min caused the highest induction of HSP70 and this temperature was selected as the pre-heating temperature. The survival rate was significantly higher for 0-90 min compared to that in cultures incubated at 53 °C without pre-heating indicating thermotolerance. Additionally, in ground beef, thermotolerance in E. coli O157:H7 cells was induced by pre-heating. We showed that E. coli O157:H7 cells acquired thermotolerance after pre-heating, which significantly increased survival after a lethal temperature, and increased the likelihood of food poisoning.
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http://dx.doi.org/10.3892/mmr.2011.699 | DOI Listing |
Int J Biol Macromol
October 2024
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.
Foodborne Pathog Dis
July 2024
Facultad de Medicina Veterinaria y Agronomía, Universidad de Las Américas, Concepción, Chile.
Zhonghua Liu Xing Bing Xue Za Zhi
August 2022
Department of Epidemiology, College of Public Health, Zhengzhou University, Zhengzhou 450001, China.
To evaluate the typing and clinical application effect based on clustered regularly interspaced short palindromic repeats (CRISPRs), serotype, and Multilocus Sequence Typing (MLST). The spacers, serotype and sequence type (ST) were obtained with CRISPRsFinder, SeroTypeFinder and MLST. PCR was used to amplify the CRISPRs, and the spacers were used to predict serotype and ST, then comparing with the serotype and ST.
View Article and Find Full Text PDFRSC Adv
January 2022
College of Artificial Intelligence, Guangdong Mechanical & Electrical Polytechnic Guangzhou 510550 P. R. China +86-20-36552429 +86-20-36552429.
Rapid measurement of waterborne bacterial viability is crucial for ensuring the safety of public health. Herein, we proposed a colorimetric assay for rapid measurement of waterborne bacterial viability based on a difunctional gold nanoprobe (dGNP). This versatile dGNP is composed of bacteria recognizing parts and signal indicating parts, and can generate color signals while recognizing bacterial suspensions of different viabilities.
View Article and Find Full Text PDFCan J Microbiol
September 2021
Department of Food Engineering, Beytepe, Hacettepe University, Ankara, Turkey.
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