Kıyma ve Geleneksel Peynir Örneklerinden İzole Edilen Escherichia coli O157, Escherichia coli O157:H7’nin Virülens Özellikleri ve Mevsimsel Dağılımı

Abstract

Bu çalışma, bazı hayvansal gıdalarda (kıyma, Carra ve Surk peynirleri) Escherichia coli O157, Escherichia coli O157:H7varlığı ile virülens özelliklerini araştırmak ve izolatların aylık-mevsimsel dağılımlarını belirlemek amacıyla yürütüldü. Toplam 71 geleneksel peynir (35 Surk, 36 Carra) ve 60 kıyma örneği alındı. E. coli O157:H7'nin izolasyon ve identifikasyonunda immunomanyetik separasyon bazlı kültür tekniği ve PCR kullanıldı. Genel olarak, 131 gıda örneğinin 17 (% 13) ve 16'sının (% 12.2) sırasıyla E. coli O157 ve E. coli O157:H7 ile kontamine olduğu tespit edildi. İzolatların çoğunluğunun (% 83.3) eaeA genine sahip olduğu ve intimin en yaygın virülens faktörü olarak belirlendi. Stx2 geni yalnızca kıyma örneklerinden elde edilen iki (% 6.6) izolatta saptandı. Bu çalışmada, izolatlar örneklerden en fazla ilkbaharda elde edildi. Bu sonuçlar kıyma ve geleneksel peynirlerde virülens özelliği olan E. coli O157:H7 suşlarının bulunmasının insanlardaki infeksiyonlar açısından potansiyel bir risk oluşturabileceğini göstermektedir.

Keywords

• E. coli O157:H7,İmmunomanyetik separasyon,PCR,Virülens

Seasonal Distribution and Virulence Properties of Escherichia coli O157, Escherichia coli O157:H7 Isolated from Minced Meat and Traditional Cheese Samples

Abstract

This study was carried out to investigate the presence and virulence properties of Escherichia coli O157, Escherichia coli O157:H7 in some foods of animal origin (minced meat, Carra and Surk cheeses) and to determine the monthly and seasonal distribution of the isolates. A total of 71 traditional cheeses (35 Surk, 36 Carra) and 60 minced meat samples were collected. Immunomagnetic separation based cultural technique and PCR were used for the isolation and identification of E. coli O157:H7. Overall, 17 (13%) and 16 (12.2%) of 131 food samples were found to be contaminated with E. coli O157 and E. coli O157:H7, respectively. Intimin was determined as the most common virulence factor, since the majority (83.3%) of isolates harbouring the eaeA gene. Stx2 gene was only detected in two (6.6%) isolates recovered from minced meat samples. In this study, isolates were obtained from the samples at most in spring. These results indicate that the presence of virulent E. coli O157:H7 strains in minced meat and traditional cheeses can be a potential risk for human infections.

Keywords

• E. coli O157:H7,Immunomagnetic separation,PCR,Virulence

References

1. Abong’o BO and Momba MNB. Prevalence and characterization of Escherichia coli O157:H7 isolates from meat and meat products sold in Amathole District, Eastern Cape Province of South Africa. Food Microbiol. 2009; 26: 173-176.
2. Aslantaş Ö,Erdoğan S, Cantekin Z, Gülaçtı İ, Evrendilek GA. Isolation and characterization of verocytotoxinproducing Escherichia coli O157 from Turkish cattle. Int J Food Microbiol. 2006; 106: 338-342.
3. Ayaz ND, Gencay YE, Erol I. Prevalence and molecular characterization of sorbitol fermenting and non-fermenting Escherichia coli O157:H7+/H7– isolated from cattle at slaughterhouse and slaughterhouse wastewater. IntJ Food Microbiol. 2014; 174: 31-38.
4. Barkocy-Gallagher GA, Arthur TM, Rivera- Betancourt M, Nou X, Shackelford SD, Wheeler TL, Koohmaraie M. Seasonal prevalence of shiga toxin–producing Escherichia coli, including O157:H7 and Non-O157 serotypes, and Salmonella in commercial beef processing plants. J Food Prot. 2003; 66: 1978-1986.
5. Cagney C, Crowley H, Duffy G, Sheridan JJ, O’Brien S, Carney E, Anderson W, McDowell DA,Blair IS, Bishop RH. Prevalence and numbers of Escherichia coli O157:H7 in minced beef and beef burgers from butcher shops and supermarkets in the Republic of Ireland. Food Microbiol. 2004; 21: 203-212.
6. Chapman PA, Siddons CA, Cerdan Malo AT, Harkin MA. A 1-year study of Escherichia coli O157 in cattle, sheep, pigs and poultry. Epidemiol Infect. 1997; 119: 245-250.
7. Clermont O, Bonacorsi S, Bingen E.Rapid and determination of the Escherichia coli phylogenetic group.Appl Environ Microbiol. 2000; 67: 4555-4558.
8. Çadırcı Ö, Sırıken B, Inat G, Kevenk TO. The prevalence of Escherichia coli O157 and O157:H7 in ground beef and raw meatball by immunomagnetic separation and the detection of virulence genes using multiplex PCR. Meat Sci. 2010; 84: 553 556.

9. Ertas N, Gonulalan Z, Yildirim Y, Karadal F, Abay S, Al S. Detection of Escherichia coli O157:H7 using immunomagnetic separation and mPCR in Turkish foods of animal origin. Lett Appl Microbiol. 2013; 57: 373-379.
10. Fratamico PM and Strobaugh TP. Simultaneous detection of Salmonella spp and Escherichia coli O157:H7 by multiplex PCR. J Ind Microbiol Biotech. 1998; 21: 92-98.
11. Fratamico PM, Bagi LK, Pepe T. A multiplex polymerase chain reaction assay for rapid detection and identification of Escherichia coli O157:H7 in foods and bovine feces. J Food Prot. 2000; 63: 1032-1037.
12. Goncuoglu M, Bilir Ormancı FS, Ayaz ND, Erol I. Antibiotic resistance of Escherichia coli O157:H7 isolated from cattle and sheep. Ann Microbiol. 2010; 60: 489-494.
13. Hodges JR and Kimball AM. The global diet trade and novel infections. Global Health. 2005; 1: 1-7.
14. Kudva IT, Hatfield PG, Hovde CJ. Characterization of Escherichia coli O157:H7 and other Shiga toxin-producing E. coli serotypes isolated from sheep. J Clin Microbiol. 1997; 35: 892-899.
15. Maurer JJ, Schmidt D, Petrosko P, Sanchez S, Bolton L, Lee MD. Development of primers to O-antigen biosynthesis genes for specific detection of Escherichia coli O157 by PCR. Appl Environ Microbiol. 1999; 65: 2954-2960.
16. Meng J, Zhao S, Doyle MP, Mitchell SE, Kresovich S. A multiplex PCR for identifying Shiga-like toxin producing Escherichia coli O157:H7. Lett Appl Microbiol. 1997; 24: 172-176.
17. Meng J, Doyle MP, Zhao T, Zhao S. Enterohemorrhagic Escherichia coli. In: Food Microbiology: Fundamentals and Frontiers, Ed; Doyle MP, Beuchat LR, 3rd Ed., Washington: ASM Press. 2007; pp.249-270.
18. Ogden ID, MacRae M, Strachan NJC. Is the prevalence and shedding concentrations of E. coli O157 in beef cattle in Scotland seasonal? FEMS Microbiol Lett. 2004; 233: 297-300.
19. Öksüz Ö, Arici M, Kurultay S, Gümüs T. Incidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkey. Food Control. 2004; 15: 453-456.
20. Paton AW and Paton JC. Detection and characterization of shiga toxigenic Escherichia coli by using multiplex PCR assays for stx1, stx2, eaeA, enterohemorrhagic E. colihly A, rfbO111, and rfbO157. J Clin Microbiol. 1998; 36: 598-602.
21. Perelle S, Dilasser F, Grout J, Fach P. Screening food raw materials for the presence of the world’s most frequent clinical cases of Shiga toxin-encoding Escherichia coli O26, O103, O111, O145 and O157. Int J Food Microbiol. 2007; 113: 284-288.
22. Rey J, Sanchez S, Blanco JE, Hermoso de Mendoza J, Hermoso de Mendoza M, Garcia A, Gil C, Tejero N, Rubio R, Alonso JM. Prevalence, serotypes and virulence genes of Shiga toxin-producing Escherichia coli isolated from ovine and caprine milk and other dairy products in Spain. Int J Food Microbiol. 2006; 107: 212-217.
23. Sarimehmetoglu B, Aksoy MH, Ayaz ND, Ayaz Y, Kuplulu Ö, Kaplan YZ. Detection of Escherichia coli O157:H7 in ground beef using immunomagnetic seperation and multiplex PCR. Food Control. 2009; 20: 357-361.
24. Schoenhals G and Whitfield C. Comparative analysis of flagellin sequences from Escherichia coli strains possessing serologically distinct flagellar filaments with a shared complex surface pattern. J
25. Bacteriol. 1996; 175: 5395-5402. Şeker E, Kuyucuoğlu Y, Sareyyüpoğlu B, Yardımcı H. PCR detection of shiga toxins, enterohaemolysin and intimin virulence genes of Escherichia coli O157:H7 strains isolated from faeces of Anatolian water buffaloes in Turkey. Zoonoses Public Health. 2010; 57: e33-e37.
26. TSMS. Turkish State Meteorological Service. General statistics and seasonal normals (1981-2010) for Hatay province. Available from: https://mgm.gov.tr. Accessed: Aug. 17, 2017.
27. Varela-Hernández JJ, Cabrera-Diaz E, Cardona-López MA, Ibarra-Velázquez LM, Rangel-Villalobos H, Castillo A, Torres-Vitela MR, Ramírez-Álvarez A. Isolation and characterization of Shiga toxin-producing Escherichia coli O157:H7 and non-O157 from beef carcasses at a slaughter plant in Mexico. Int J Food Microbiol. 2007; 113: 237-241.