Characterization of Shiga Toxin-producing Escherichia coli Isolated from Cattle Around Ulaanbaatar City, Mongolia

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of food protection Pub Date : 2024-05-06 DOI:10.1016/j.jfp.2024.100294
Erdenebat Bulgan , Zolzaya Byambajav , Narantuya Ayushjav , Yuji Hirai , Misaki Tanaka , Nyam-Osor Purevdorj , Sandagdorj Badrakh , Akio Suzuki , Yusuke Komatsu , Toyotaka Sato , Motohiro Horiuchi
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Abstract

Shiga toxin-producing Escherichia coli (STEC) are associated with severe infections including hemorrhagic colitis and hemolytic uremic syndrome in humans. Ruminants are known as reservoirs of STEC; however, no data are available on STEC in ruminants in Mongolia, where more than 5 million cattle and 25 million sheep are raised. To disclose the existence and characteristics of STEC in Mongolia, in this study, we isolated and characterized STEC from cattle in Mongolia. We collected 350 rectal swabs of cattle from 30 farms near Ulaanbaatar city and isolated 45 STEC from 21 farms. Rectal swabs were precultured with modified Escherichia coli broth and then inoculated to Cefixime-Tellurite Sorbitol MacConkey agar plate and/or CHROMagar STEC agar plate for the isolation of STEC. The isolation ratios in each farm were from 0% to 40%. Multiplex PCR for the estimation of O- and H-serotypes identified 12 O-genotypes (Og-types) and 11 H-genotypes (Hg-types) from 45 isolates; however, Og-types of 19 isolates could not be determined. Stx gene subtyping by PCR identified 2 stx1 subtypes (1a and 1c) and 4 stx2 subtypes (2a, 2c, 2d, and 2g). Forty-five isolates were divided into 21 different groups based on the Og- and Hg-types, stx gene subtypes and the existence of virulence factors, ehxA, eae, and saa, which includes several major serotypes associated with human illness such as O26:H11 and O157:H7. The most dominant isolate, OgUT:H19 [stx1a (+), stx2a (+), ehxA (+) and saa (+)], was isolated from eight farms. This is the first report on the characterization of STEC in cattle in Mongolia, and the results suggest the importance of further monitoring of STEC contamination in the food chains as well as STEC infection in humans.

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从蒙古乌兰巴托市附近牛群中分离出的产志贺毒素大肠杆菌的特征。
产志贺毒素大肠杆菌(STEC)与人类的出血性结肠炎和溶血性尿毒症等严重感染有关。众所周知,反刍动物是 STEC 的贮藏地;然而,蒙古饲养着 500 多万头牛和 2,500 多万只羊,却没有反刍动物中 STEC 的相关数据。为了揭示 STEC 在蒙古的存在情况和特征,在本研究中,我们从蒙古的牛中分离并鉴定了 STEC。我们从乌兰巴托市附近的 30 个农场采集了 350 份牛的直肠拭子,并从 21 个农场分离出 45 株 STEC。直肠拭子先用改良大肠杆菌肉汤预培养,然后接种到头孢克肟-碲化山梨醇麦康凯琼脂平板和/或 CHROMagar STEC 琼脂平板上进行 STEC 分离。每个农场的分离率为 0%至 40%。通过多重聚合酶链式反应(Multiplex PCR)估算 O 型和 H 型血清型,从 45 个分离物中鉴定出 12 个 O 型基因型(Og-type)和 11 个 H 型基因型(Hg-type);但有 19 个分离物的 Og-type 无法确定。通过 PCR 对 Stx 基因进行亚型分析,确定了 2 个 stx1 亚型(1a 和 1c)和 4 个 stx2 亚型(2a、2c、2d 和 2g)。根据 Og- 型和 Hg- 型、stx 基因亚型以及是否存在毒力因子(ehxA、eae 和 saa),将 45 个分离物分为 21 个不同的组,其中包括与人类疾病相关的几个主要血清型,如 O26:H11 和 O157:H7。最主要的分离株 OgUT:H19 [stx1a(+)、stx2a(+)、ehxA(+)和 saa(+)]是从 8 个农场分离出来的。这是第一份关于蒙古牛 STEC 特征的报告,结果表明进一步监测食物链中 STEC 污染和人类 STEC 感染的重要性。
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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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