Occurrence of Shiga toxin-producing E. coli (STEC) on carcasses and retail beef cuts in the marketing chain of beef in Argentina
Argentina has the highest incidence of HUS in the world. HUS is produced by STEC O157 and non-O157. Cattle's faeces and hides are sources of STEC contamination of carcasses during slaughter. We investigated the presence of STEC in carcasses and cuts of meat in the marketing chain in an agricult...
Gespeichert in:
| Veröffentlicht in: | Meat science 2010-10, Vol.86 (2), p.418-421 |
|---|---|
| Hauptverfasser: | , , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 421 |
|---|---|
| container_issue | 2 |
| container_start_page | 418 |
| container_title | Meat science |
| container_volume | 86 |
| creator | Etcheverría, A.I. Padola, N.L Sanz, M.E. Polifroni, R. Krüger, A. Passucci, J. Rodríguez, E.M. Taraborelli, A.L Ballerio, M. Parma, A.E. |
| description | Argentina has the highest incidence of HUS in the world. HUS is produced by STEC O157 and non-O157. Cattle's faeces and hides are sources of STEC contamination of carcasses during slaughter. We investigated the presence of STEC in carcasses and cuts of meat in the marketing chain in an agricultural city located in Buenos Aires Province (Argentina). In this study, the detection of the
stx gene was used as an indicator of carriage of meat with STEC. In carcasses, we detected 12.34% and 18.64% of STEC at the slaughter and sanitary control cabin (place where carcasses arrive from slaughters located outside the city), respectively. These percentages increased at butcheries (24.52%). The 25% of retail beef cuts were STEC-positive with significant differences among the different cuts of meat (chuck: 12.12%, rump roast: 12.12% and minced beef: 40.74%). The
stx2 gene was the predominant gene detected in all samples at different levels of the commercialization meat chain. |
| doi_str_mv | 10.1016/j.meatsci.2010.05.027 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_734030364</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0309174010002123</els_id><sourcerecordid>734030364</sourcerecordid><originalsourceid>FETCH-LOGICAL-c484t-69417333ea5bd66b2363816c2e1e0bf035b617d4180e53b69d00582ffec12b013</originalsourceid><addsrcrecordid>eNqFkcuO0zAUQC0EYsrAJwDeIGCRcB0njrNCo6o8pJFm0Zm15Tg3rUtqD7aDYMen49ACS1a2rs99HRPynEHJgIl3h_KIOkVjywpyDJoSqvYBWTHZ8qJmXD4kK-DQFayt4YI8ifEAAIxX8jG5qEDUQnKxIj9vjJlDQGeQ-pFu93anafLfrSvugx9mY92Obkpq_GTpm-3tZv2WekeNDkbHiJFqN9CASduJ9ogjNXOK1Dqa9kiPOnzBtFQwe51jucFvJl-vwg5dftJPyaNRTxGfnc9Lcvdhc7v-VFzffPy8vrouTC3rVIiuZi3nHHXTD0L0FRdcMmEqZAj9CLzpBWuHmknAhveiGwAaWY0jGlb1ee9L8vpUN6_1dcaY1NFGg9OkHfo5qpbXWRcXdSabE2mCjzHgqO6Dzav8UAzU4l4d1Nm9WtwraFR2n_NenDvM_RGHv1l_ZGfg1RnQ0ehpDNoZG_9xHKRspMzcyxM3aq_0LmTmbps7cWBSdF21EO9PBGZj3ywGlYdZ_nCwAU1Sg7f_GfYXH2qssw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>734030364</pqid></control><display><type>article</type><title>Occurrence of Shiga toxin-producing E. coli (STEC) on carcasses and retail beef cuts in the marketing chain of beef in Argentina</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals Complete</source><creator>Etcheverría, A.I. ; Padola, N.L ; Sanz, M.E. ; Polifroni, R. ; Krüger, A. ; Passucci, J. ; Rodríguez, E.M. ; Taraborelli, A.L ; Ballerio, M. ; Parma, A.E.</creator><creatorcontrib>Etcheverría, A.I. ; Padola, N.L ; Sanz, M.E. ; Polifroni, R. ; Krüger, A. ; Passucci, J. ; Rodríguez, E.M. ; Taraborelli, A.L ; Ballerio, M. ; Parma, A.E.</creatorcontrib><description>Argentina has the highest incidence of HUS in the world. HUS is produced by STEC O157 and non-O157. Cattle's faeces and hides are sources of STEC contamination of carcasses during slaughter. We investigated the presence of STEC in carcasses and cuts of meat in the marketing chain in an agricultural city located in Buenos Aires Province (Argentina). In this study, the detection of the
stx gene was used as an indicator of carriage of meat with STEC. In carcasses, we detected 12.34% and 18.64% of STEC at the slaughter and sanitary control cabin (place where carcasses arrive from slaughters located outside the city), respectively. These percentages increased at butcheries (24.52%). The 25% of retail beef cuts were STEC-positive with significant differences among the different cuts of meat (chuck: 12.12%, rump roast: 12.12% and minced beef: 40.74%). The
stx2 gene was the predominant gene detected in all samples at different levels of the commercialization meat chain.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2010.05.027</identifier><identifier>PMID: 20646836</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Abattoirs - standards ; Animals ; Argentina ; bacterial contamination ; beef ; beef carcasses ; Biological and medical sciences ; Cadaver ; Carcasses ; Cattle ; cities ; commercialization ; Contamination ; Escherichia coli Proteins - genetics ; feces ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; genes ; Genes, Bacterial ; marketing ; Meat ; Meat - microbiology ; Meat and meat product industries ; Meat Products - microbiology ; minced meat ; Muscle, Skeletal - microbiology ; roasts ; rump ; Shiga toxin ; Shiga Toxin 2 - genetics ; Shiga toxin-producing Escherichia coli ; Shiga-Toxigenic Escherichia coli - genetics ; Shiga-Toxigenic Escherichia coli - isolation & purification ; slaughter ; STEC ; virulence</subject><ispartof>Meat science, 2010-10, Vol.86 (2), p.418-421</ispartof><rights>2010 The American Meat Science Association</rights><rights>2015 INIST-CNRS</rights><rights>Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c484t-69417333ea5bd66b2363816c2e1e0bf035b617d4180e53b69d00582ffec12b013</citedby><cites>FETCH-LOGICAL-c484t-69417333ea5bd66b2363816c2e1e0bf035b617d4180e53b69d00582ffec12b013</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2010.05.027$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23088588$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20646836$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Etcheverría, A.I.</creatorcontrib><creatorcontrib>Padola, N.L</creatorcontrib><creatorcontrib>Sanz, M.E.</creatorcontrib><creatorcontrib>Polifroni, R.</creatorcontrib><creatorcontrib>Krüger, A.</creatorcontrib><creatorcontrib>Passucci, J.</creatorcontrib><creatorcontrib>Rodríguez, E.M.</creatorcontrib><creatorcontrib>Taraborelli, A.L</creatorcontrib><creatorcontrib>Ballerio, M.</creatorcontrib><creatorcontrib>Parma, A.E.</creatorcontrib><title>Occurrence of Shiga toxin-producing E. coli (STEC) on carcasses and retail beef cuts in the marketing chain of beef in Argentina</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Argentina has the highest incidence of HUS in the world. HUS is produced by STEC O157 and non-O157. Cattle's faeces and hides are sources of STEC contamination of carcasses during slaughter. We investigated the presence of STEC in carcasses and cuts of meat in the marketing chain in an agricultural city located in Buenos Aires Province (Argentina). In this study, the detection of the
stx gene was used as an indicator of carriage of meat with STEC. In carcasses, we detected 12.34% and 18.64% of STEC at the slaughter and sanitary control cabin (place where carcasses arrive from slaughters located outside the city), respectively. These percentages increased at butcheries (24.52%). The 25% of retail beef cuts were STEC-positive with significant differences among the different cuts of meat (chuck: 12.12%, rump roast: 12.12% and minced beef: 40.74%). The
stx2 gene was the predominant gene detected in all samples at different levels of the commercialization meat chain.</description><subject>Abattoirs - standards</subject><subject>Animals</subject><subject>Argentina</subject><subject>bacterial contamination</subject><subject>beef</subject><subject>beef carcasses</subject><subject>Biological and medical sciences</subject><subject>Cadaver</subject><subject>Carcasses</subject><subject>Cattle</subject><subject>cities</subject><subject>commercialization</subject><subject>Contamination</subject><subject>Escherichia coli Proteins - genetics</subject><subject>feces</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>genes</subject><subject>Genes, Bacterial</subject><subject>marketing</subject><subject>Meat</subject><subject>Meat - microbiology</subject><subject>Meat and meat product industries</subject><subject>Meat Products - microbiology</subject><subject>minced meat</subject><subject>Muscle, Skeletal - microbiology</subject><subject>roasts</subject><subject>rump</subject><subject>Shiga toxin</subject><subject>Shiga Toxin 2 - genetics</subject><subject>Shiga toxin-producing Escherichia coli</subject><subject>Shiga-Toxigenic Escherichia coli - genetics</subject><subject>Shiga-Toxigenic Escherichia coli - isolation & purification</subject><subject>slaughter</subject><subject>STEC</subject><subject>virulence</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkcuO0zAUQC0EYsrAJwDeIGCRcB0njrNCo6o8pJFm0Zm15Tg3rUtqD7aDYMen49ACS1a2rs99HRPynEHJgIl3h_KIOkVjywpyDJoSqvYBWTHZ8qJmXD4kK-DQFayt4YI8ifEAAIxX8jG5qEDUQnKxIj9vjJlDQGeQ-pFu93anafLfrSvugx9mY92Obkpq_GTpm-3tZv2WekeNDkbHiJFqN9CASduJ9ogjNXOK1Dqa9kiPOnzBtFQwe51jucFvJl-vwg5dftJPyaNRTxGfnc9Lcvdhc7v-VFzffPy8vrouTC3rVIiuZi3nHHXTD0L0FRdcMmEqZAj9CLzpBWuHmknAhveiGwAaWY0jGlb1ee9L8vpUN6_1dcaY1NFGg9OkHfo5qpbXWRcXdSabE2mCjzHgqO6Dzav8UAzU4l4d1Nm9WtwraFR2n_NenDvM_RGHv1l_ZGfg1RnQ0ehpDNoZG_9xHKRspMzcyxM3aq_0LmTmbps7cWBSdF21EO9PBGZj3ywGlYdZ_nCwAU1Sg7f_GfYXH2qssw</recordid><startdate>20101001</startdate><enddate>20101001</enddate><creator>Etcheverría, A.I.</creator><creator>Padola, N.L</creator><creator>Sanz, M.E.</creator><creator>Polifroni, R.</creator><creator>Krüger, A.</creator><creator>Passucci, J.</creator><creator>Rodríguez, E.M.</creator><creator>Taraborelli, A.L</creator><creator>Ballerio, M.</creator><creator>Parma, A.E.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20101001</creationdate><title>Occurrence of Shiga toxin-producing E. coli (STEC) on carcasses and retail beef cuts in the marketing chain of beef in Argentina</title><author>Etcheverría, A.I. ; Padola, N.L ; Sanz, M.E. ; Polifroni, R. ; Krüger, A. ; Passucci, J. ; Rodríguez, E.M. ; Taraborelli, A.L ; Ballerio, M. ; Parma, A.E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c484t-69417333ea5bd66b2363816c2e1e0bf035b617d4180e53b69d00582ffec12b013</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Abattoirs - standards</topic><topic>Animals</topic><topic>Argentina</topic><topic>bacterial contamination</topic><topic>beef</topic><topic>beef carcasses</topic><topic>Biological and medical sciences</topic><topic>Cadaver</topic><topic>Carcasses</topic><topic>Cattle</topic><topic>cities</topic><topic>commercialization</topic><topic>Contamination</topic><topic>Escherichia coli Proteins - genetics</topic><topic>feces</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>genes</topic><topic>Genes, Bacterial</topic><topic>marketing</topic><topic>Meat</topic><topic>Meat - microbiology</topic><topic>Meat and meat product industries</topic><topic>Meat Products - microbiology</topic><topic>minced meat</topic><topic>Muscle, Skeletal - microbiology</topic><topic>roasts</topic><topic>rump</topic><topic>Shiga toxin</topic><topic>Shiga Toxin 2 - genetics</topic><topic>Shiga toxin-producing Escherichia coli</topic><topic>Shiga-Toxigenic Escherichia coli - genetics</topic><topic>Shiga-Toxigenic Escherichia coli - isolation & purification</topic><topic>slaughter</topic><topic>STEC</topic><topic>virulence</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Etcheverría, A.I.</creatorcontrib><creatorcontrib>Padola, N.L</creatorcontrib><creatorcontrib>Sanz, M.E.</creatorcontrib><creatorcontrib>Polifroni, R.</creatorcontrib><creatorcontrib>Krüger, A.</creatorcontrib><creatorcontrib>Passucci, J.</creatorcontrib><creatorcontrib>Rodríguez, E.M.</creatorcontrib><creatorcontrib>Taraborelli, A.L</creatorcontrib><creatorcontrib>Ballerio, M.</creatorcontrib><creatorcontrib>Parma, A.E.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Etcheverría, A.I.</au><au>Padola, N.L</au><au>Sanz, M.E.</au><au>Polifroni, R.</au><au>Krüger, A.</au><au>Passucci, J.</au><au>Rodríguez, E.M.</au><au>Taraborelli, A.L</au><au>Ballerio, M.</au><au>Parma, A.E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Occurrence of Shiga toxin-producing E. coli (STEC) on carcasses and retail beef cuts in the marketing chain of beef in Argentina</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2010-10-01</date><risdate>2010</risdate><volume>86</volume><issue>2</issue><spage>418</spage><epage>421</epage><pages>418-421</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Argentina has the highest incidence of HUS in the world. HUS is produced by STEC O157 and non-O157. Cattle's faeces and hides are sources of STEC contamination of carcasses during slaughter. We investigated the presence of STEC in carcasses and cuts of meat in the marketing chain in an agricultural city located in Buenos Aires Province (Argentina). In this study, the detection of the
stx gene was used as an indicator of carriage of meat with STEC. In carcasses, we detected 12.34% and 18.64% of STEC at the slaughter and sanitary control cabin (place where carcasses arrive from slaughters located outside the city), respectively. These percentages increased at butcheries (24.52%). The 25% of retail beef cuts were STEC-positive with significant differences among the different cuts of meat (chuck: 12.12%, rump roast: 12.12% and minced beef: 40.74%). The
stx2 gene was the predominant gene detected in all samples at different levels of the commercialization meat chain.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>20646836</pmid><doi>10.1016/j.meatsci.2010.05.027</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2010-10, Vol.86 (2), p.418-421 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_734030364 |
| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Abattoirs - standards Animals Argentina bacterial contamination beef beef carcasses Biological and medical sciences Cadaver Carcasses Cattle cities commercialization Contamination Escherichia coli Proteins - genetics feces Food industries Food Microbiology Fundamental and applied biological sciences. Psychology genes Genes, Bacterial marketing Meat Meat - microbiology Meat and meat product industries Meat Products - microbiology minced meat Muscle, Skeletal - microbiology roasts rump Shiga toxin Shiga Toxin 2 - genetics Shiga toxin-producing Escherichia coli Shiga-Toxigenic Escherichia coli - genetics Shiga-Toxigenic Escherichia coli - isolation & purification slaughter STEC virulence |
| title | Occurrence of Shiga toxin-producing E. coli (STEC) on carcasses and retail beef cuts in the marketing chain of beef in Argentina |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-20T23%3A53%3A19IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Occurrence%20of%20Shiga%20toxin-producing%20E.%20coli%20(STEC)%20on%20carcasses%20and%20retail%20beef%20cuts%20in%20the%20marketing%20chain%20of%20beef%20in%20Argentina&rft.jtitle=Meat%20science&rft.au=Etcheverr%C3%ADa,%20A.I.&rft.date=2010-10-01&rft.volume=86&rft.issue=2&rft.spage=418&rft.epage=421&rft.pages=418-421&rft.issn=0309-1740&rft.eissn=1873-4138&rft.coden=MESCDN&rft_id=info:doi/10.1016/j.meatsci.2010.05.027&rft_dat=%3Cproquest_cross%3E734030364%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=734030364&rft_id=info:pmid/20646836&rft_els_id=S0309174010002123&rfr_iscdi=true |