{"id":3955,"date":"2015-03-03T04:00:10","date_gmt":"2015-03-03T09:00:10","guid":{"rendered":"http:\/\/admin.acceleratingscience.com\/?p=3955"},"modified":"2016-04-26T17:20:51","modified_gmt":"2016-04-26T17:20:51","slug":"wheres-the-beef-e-coli-o157h7-screening","status":"publish","type":"post","link":"https:\/\/www.thermofisher.com\/blog\/food\/wheres-the-beef-e-coli-o157h7-screening\/","title":{"rendered":"Where&#8217;s the Beef? E. coli O157:H7 Screening"},"content":{"rendered":"<p><span thread=\"1416389141478\" class=\"thread\"><img loading=\"lazy\" decoding=\"async\" style=\"float: right;\" src=\"http:\/\/admin.acceleratingscience.com\/wp-content\/uploads\/2015\/03\/raw_ground_beef.jpg\" width=\"330\" height=\"213\" \/><\/span><span thread=\"1416389141478\">Food-borne pathogens represent a public health risk for consumers and a significant concern for the food industry. One infectious agent in particular,<\/span><span thread=\"1416389141478\"><a href=\"http:\/\/bit.ly\/1Elcogq\" target=\"_blank\"> Escherichia coli<\/a>&nbsp;O157:H7, is a potent shiga-toxin producing (STEC) pathogen with the distinction of being the most common serotype in North America and the culpable agent in major food borne outbreaks across the globe.1&nbsp;Since STEC thrive in the gastrointestinal tracts of ruminants, the most common vectors for human infection by E. coli&nbsp;O157:H7 are under-cooked beef products and unpasteurized dairy.<\/span><\/p>\n<p>Recently, <span>Food Safety News<\/span>,<sup>2<\/sup>&nbsp;reporting on a presentation by CDC leader L. Hannah Gould at the 2014 Beef Safety Conference, indicated that beef is the third most common food product linked with food-borne illness. Considering that Americans consume 25 billion pounds of beef annually&#8211;and that 11 to 28% of Americans consume this beef in a raw or under-cooked state&#8211;it isn&rsquo;t difficult to see why. Gould further disclosed that each year in the United States alone&nbsp;<em>E. coli<\/em>&nbsp;O157:H7 infection causes:<\/p>\n<ul>\n<li>96,000 illnesses,<\/li>\n<li>3,200 hospitalizations,<\/li>\n<li>31 deaths, and<\/li>\n<li>$405 million in healthcare expenses<\/li>\n<\/ul>\n<p>Perhaps even more concerning, Gould recounts that the incidence of <em>E. coli<\/em>&nbsp;infection shows no sign of abating. CDC tracking from 2003-2012 revealed more <em>E. coli<\/em> outbreaks than in the previous 20 years.<\/p>\n<p>One take-home application from this sobering message is the importance of rapid, accurate screening protocols for effective food monitoring. Even this is not without significant challenges, however.&nbsp;Traditional detection methods require a minimum of 48 hours for results. Another issue specific to culture-based methods is<em> E. coli<\/em>&nbsp;O157:H7&rsquo;s acid tolerance and poor growth at the 44-45&deg;C temperature point,<sup>3<\/sup>&nbsp;rendering it challenging to achieve accurate, reliable detection.<\/p>\n<p>A novel alternative recently entered the market: the <a href=\"http:\/\/www.thermoscientific.com\/en\/product\/suretect-e-coli-o157-h7-pcr-assay.html\" target=\"_blank\">SureTect<\/a> assay (Thermo Scientific). In stark contrast to traditional methods, this kit uses real-time PCR to produce results in 8 to 24 hours and employs optimized liquid lysis and pre-filled reagants for user-friendly, rapid, and specific results. <span thread=\"1416829778802\">The manufacturer achieved AOAC Research Institute performance tested methods (PTM) <\/span>status for the E. coli O157:H7 kit in February, establishing the assay as equivalent to both the USDA-FSIS Microbiology Laboratory Guidebook method for beef applications and the ISO 16654:2001 reference method for leafy greens.<\/p>\n<p><span>When it comes to food-borne illnesses, maintaining industry standards for food monitoring is key to consumer safety. This is especially true for ubiquitous pathogens like <em>E. coli<\/em> O157:H7. Innovative technology may offer industry professionals the means to better manage&#8211;and prevent&#8211;outbreaks of food-borne illness.<\/span><\/p>\n<p><span>Learn more about <a href=\"http:\/\/bit.ly\/1D3uINW\" target=\"_blank\">rapid detection of <\/a><span><a href=\"http:\/\/bit.ly\/1D3uINW\" target=\"_blank\"><em>E. coli<\/em> O157:H7<\/a>&nbsp;using PCR technology.<br \/><\/span><\/span><\/p>\n<p><strong>References<\/strong><\/p>\n<p>1 Centers for Disease Control and Prevention, <a href=\"http:\/\/www.cdc.gov\/ecoli\/general\/index.html\" target=\"_blank\">&#8216;<em>E. coli<\/em> (<em>Escherichia coli<\/em>),&#8217;<\/a> 3 Aug 2012, accessed 18 Nov 2014.<\/p>\n<p>2 Andrews, James. &lsquo;<a href=\"http:\/\/www.foodsafetynews.com\/2014\/10\/cdc-shares-mass-of-data-on-e-coli-and-salmonella-in-beef\/#.VGugkfnF_5p\" target=\"_blank\">CDC Shares Data on E. Coli and Salmonella in Beef<\/a>,&rsquo; Food Safety News, 29 Oct 2014, accessed 18 Nov 2014<\/p>\n<p><span><span><span>3 Rapid Microbiology. &#8216;<\/span><\/span><\/span><span style=\"font-size: 10pt;\"><a href=\"http:\/\/www.rapidmicrobiology.com\/test-method\/detection-and-isolation-of-verocytotoxin-producing-e-coli-vtec-in-food\/\" target=\"_blank\"><em>E. coli<\/em>&nbsp;VTEC\/STEC Detection and Isolation in Foods<\/a>.&#8217; accessed 18 Nov 2014<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Food-borne pathogens represent a public health risk for consumers and a significant concern for the food industry. One infectious agent in particular, Escherichia coli&nbsp;O157:H7, is a potent shiga-toxin producing (STEC) pathogen with the distinction of being the most common serotype in North America and the culpable agent in major food borne outbreaks across the globe.1&nbsp;Since<\/p>\n","protected":false},"author":16,"featured_media":3954,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"division":[],"class_list":{"0":"post-3955","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-microbiology-testing","8":"entry"},"_selected_authors":"","_selected_reviewers":"","acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.8 (Yoast SEO v27.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Where&#039;s the Beef? 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