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Microorganisms
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Escherichia coli and Food Safety
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Escherichia coli and Food Safety

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 5257

Special Issue Editor

Dr. Claudia Picozzi

E-Mail Website
Guest Editor
Department of Food, Environment and Nutrition-DeFENS, University of Milan, Via Celoria 2, I-20133 Milano, Italy
Interests: food microbiology; food safety; foodborne pathogens; fermented foods; bacteriophages; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Escherichia coli is a common member of microflora of humans and other mammals. However, these microorganisms can acquire virulence factors from the exchange of mobile genetic elements, such as transposons, insertion sequences, bacteriophages and plasmids. These factors are linked to the emergence of pathogenic strains (such as Shiga toxin-producing E. coli, STEC) with enhanced survival and persistence in food systems. Pathogenic E. coli can cause mild to severe diseases in humans when ingested through contaminated foods and water.

Contamination can occur all along the food chain, from production to preparation, and the contamination path can include all aspects of human, animal and plant interfaces, as well as their interactions with the ecosystem. Therefore, it is fundamental to assure an adequate food safety program that prevents contamination throughout the produce supply chain mainly through a multidisciplinary approach in animal and plant production as well as risk-based approaches.

This Special Issue will cover research and review articles focused on the control of pathogenic E. coli in the food supply chain as well as on the selection of intervention strategies to reduce the presence of these microorganisms.

Dr. Claudia Picozzi
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • pathogenic E. coli
  • STEC/VTEC
  • food safety
  • food contamination
  • prevention and control
  • intervention strategies
  • risk assessment

Published Papers (2 papers)

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Research

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14 pages, 4004 KiB  
Article
Characterization of E. coli Isolates Producing Extended Spectrum Beta-Lactamase SHV-Variants from the Food Chain in Germany
by Alexandra Irrgang, Ge Zhao, Katharina Juraschek, Annemarie Kaesbohrer and Jens A. Hammerl
Microorganisms 2021, 9(9), 1926; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9091926 - 10 Sep 2021
Cited by 6 | Viewed by 1821
Abstract
Resistance of bacteria to 3rd generation cephalosporins mediated by beta-lactamases (ESBL, pAmpC) is a public health concern. In this study, 1517 phenotypically cephalosporin-resistant E. coli were screened for the presence of blaSHV genes. Respective genes were detected in 161 isolates. Majority [...] Read more.
Resistance of bacteria to 3rd generation cephalosporins mediated by beta-lactamases (ESBL, pAmpC) is a public health concern. In this study, 1517 phenotypically cephalosporin-resistant E. coli were screened for the presence of blaSHV genes. Respective genes were detected in 161 isolates. Majority (91%) were obtained from poultry production and meat. The SHV-12 beta-lactamase was the predominant variant (n = 155), while the remaining isolates exhibited SHV-2 (n = 4) or SHV-2a (n = 2). A subset of the isolates (n = 51) was further characterized by PCR, PFGE, or whole-genome sequencing and bioinformatics analysis. The SHV-12-producing isolates showed low phylogenetic relationships, and dissemination of the blaSHV-12 genes seemed to be mainly driven by horizontal gene transfer. In most of the isolates, blaSHV-12 was located on transferable IncX3 (~43 kb) or IncI1 (~100 kb) plasmids. On IncX3, blaSHV-12 was part of a Tn6 composite transposon located next to a Tn3 transposon, which harbored the fluoroquinolone resistance gene qnrS1. On IncI1 plasmids, blaSHV-12 was located on an incomplete class 1 integron as part of a Tn21 transposon. In conclusion, SHV-12 is widely distributed in German poultry production and spreads via horizontal gene transfer. Consumers are at risk by handling raw poultry meat and should take care in appropriate kitchen hygiene. Full article
(This article belongs to the Special Issue Escherichia coli and Food Safety)
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Review

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24 pages, 3318 KiB  
Review
Shiga Toxin-Producing Escherichia coli and Milk Fat Globules
by Arthur Bagel and Delphine Sergentet
Microorganisms 2022, 10(3), 496; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms10030496 - 23 Feb 2022
Cited by 12 | Viewed by 2796
Abstract
Shiga toxin-producing Escherichia coli (STEC) are zoonotic Gram-negative bacteria. While raw milk cheese consumption is healthful, contamination with pathogens such as STEC can occur due to poor hygiene practices at the farm level. STEC infections cause mild to serious symptoms in humans. The [...] Read more.
Shiga toxin-producing Escherichia coli (STEC) are zoonotic Gram-negative bacteria. While raw milk cheese consumption is healthful, contamination with pathogens such as STEC can occur due to poor hygiene practices at the farm level. STEC infections cause mild to serious symptoms in humans. The raw milk cheese-making process concentrates certain milk macromolecules such as proteins and milk fat globules (MFGs), allowing the intrinsic beneficial and pathogenic microflora to continue to thrive. MFGs are surrounded by a biological membrane, the milk fat globule membrane (MFGM), which has a globally positive health effect, including inhibition of pathogen adhesion. In this review, we provide an update on the adhesion between STEC and raw MFGs and highlight the consequences of this interaction in terms of food safety, pathogen detection, and therapeutic development. Full article
(This article belongs to the Special Issue Escherichia coli and Food Safety)
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