Variations of Escherichia coli O157:H7 Survival in Purple Soils.

Taoxiang Zhang,Wenhao Yang,Suping Hu

doi:10.3390/ijerph14101246

Taoxiang Zhang, Wenhao Yang + Show 1 more

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https://doi.org/10.3390/ijerph14101246

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Abstract

Escherichia coli O157:H7 is a well-recognized cause of human illness. Survival of Escherichia coli O157:H7 in five purple soils from Sichuan Province was investigated. The dynamics of E. coli O157:H7 survival in purple soils were described by the Weibull model. Results showed that this model is suitable to fit survival curves of E. coli O157:H7 in purple soils, with the calculated td value (survival time needed to reach the detection limit of 100 CFU·g−1) ranging from 2.99 days to 26.36 days. The longest survival time of E. coli O157:H7 was observed in neutral purple soils (24.49 days), followed by alkalescent purple soil (18.62 days) and acid purple soil (3.48 days). The redundancy analysis (RDA) revealed that td values were significantly enhanced by soil nutrition (total organic carbon (OC), total nitrogen (TN), available potassium (AK) and the ratio of humic acid to fulvic acid (Ha/Fa)), but were significantly suppressed by iron and aluminum oxide.

Highlights

Escherichia coli O157:H7 is a food-borne pathogen that can cause hemorrhagic colitis and hemolytic uremic syndrome and has been detected with increasing frequency since 1982 [1]
Most outbreaks of E. coli O157:H7 infections have been linked to foods of bovine origin, such as undercooked ground beef and dairy products [2], in recent decades, an increasing number of outbreaks caused by Escherichia coli O157:H7 have been associated with the consumption of fresh produce [3,4]
This research showed how E. coli O157:H7 survive in the purplish soils of Sichuan Province of China

Summary

Introduction

Escherichia coli O157:H7 is a food-borne pathogen that can cause hemorrhagic colitis and hemolytic uremic syndrome and has been detected with increasing frequency since 1982 [1]. Most outbreaks of E. coli O157:H7 infections have been linked to foods of bovine origin, such as undercooked ground beef and dairy products [2], in recent decades, an increasing number of outbreaks caused by Escherichia coli O157:H7 have been associated with the consumption of fresh produce [3,4]. In 2006, there was a spinach contamination incident in the USA which was a multistate (26 states) outbreak of Escherichia coli O157:H7 that caused 199 illnesses and at least three deaths [6] In another instance, an outbreak of E. coli O157:H7 infection among members of four families was associated with vegetables fertilized with cattle manure on the farm [7].

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