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Abstract
Background and Objectives: Consuming raw or undercooked cattle meat is the most common transmission way of infection with Escherichia coli O157:H7. The present study aimed to identify virulence genes stx1, stx2, hlyA, and eaeA in E. coli isolated from meat samples (beef and mutton) in Hamedan during 2015 and 2016. Materials and Methods: For this purpose, the swabs were randomly taken from 160 meat samples including 80 beef samples and 80 mutton samples from butcher shops. Isolation and identification of E. coli cells were conducted by culturing the swab samples on MacConkey agar and Eosin methylene blue agar media. Then, the identity of the suspected E. coli O157:H7 colonies was investigated by a multiplex PCR assay and eventually, the isolates were evaluated for the presence of stx1, stx2, hlyA, eaeA virulence genes. Results: The results showed that out of 160 cultured samples on the selective media, 60 samples (37.5%) were contaminated with E. coli. O157:H7, O157, and H7 strains were identified using PCR, among which only E. coli O157:H7 possessed all four virulence factor encoding genes. Conclusion: The results of this study showed that beef could be a reservoir for E. coli O157:H7, and it may be involved in the transmission of this pathogen to humans.
Highlights
Background and ObjectivesConsuming raw or undercooked cattle meat is the most common transmission way of infection with Escherichia coli O157:H7
Escherichia coli (E. coli) is a part of the normal microflora of the digestive tract of mammals, certain strains of which are associated with gastrointestinal diseases in both humans and warm-blooded animals[1]
The pathogenicity of E. coli O157 is related to a variety of virulence factors, including Shiga toxins with two major groups, stx[1] and stx[24], Intimin, which is involved in the attachment of E. coli to the enterocyte and caused attaching and effacing (A/E) lesions in the intestinal mucosa[5], and HlyA, which is an exotoxin that lyses erythrocytes and different cells, promoting iron acquisition for microorganism nutrition[6]
Summary
Background and ObjectivesConsuming raw or undercooked cattle meat is the most common transmission way of infection with Escherichia coli O157:H7. The present study aimed to identify virulence genes stx[1], stx[2], hlyA, and eaeA in E. coli isolated from meat samples (beef and mutton) in Hamedan during 2015 and 2016. The pathogenicity of E. coli O157 is related to a variety of virulence factors, including Shiga toxins with two major groups, stx[1] and stx[24], Intimin (encoded by the eae gene), which is involved in the attachment of E. coli to the enterocyte and caused attaching and effacing (A/E) lesions in the intestinal mucosa[5], and HlyA (plasmid gene EHEC-hlyA), which is an exotoxin that lyses erythrocytes and different cells, promoting iron acquisition for microorganism nutrition[6]. 6 non-O157 O groups (O26, O45, O103, O111, O121, and O145) have been reported in human clinical cases[7]
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