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Over the last 35 years in the UK, the burden of Shiga toxin-producing (STEC) O157:H7 infection has, during different periods of time, been associated with five different sub-lineages (1983-1995, Ia, I/IIa and I/IIb; 1996-2014, Ic; and 2015-2018, IIb). The acquisition of a -encoding bacteriophage by these five sub-lineages appears to have coincided with their respective emergences. The Oxford Nanopore Technologies (ONT) system was used to sequence, characterize and compare the -encoding prophages harboured by each sub-lineage to investigate the integration of this key virulence factor. The -encoding prophages from each of the lineages causing clinical disease in the UK were all different, including the two UK sub-lineages (Ia and I/IIa) circulating concurrently and causing severe disease in the early 1980s. Comparisons between the encoding prophage in sub-lineages I/IIb and IIb revealed similarity to the prophage commonly found to encode , and the same site of bacteriophage integration () as -encoding prophage. These data suggest independent acquisition of previously unobserved -encoding phage is more likely to have contributed to the emergence of STEC O157:H7 sub-lineages in the UK than intra-UK lineage to lineage phage transmission. In contrast, the -encoding prophage showed a high level of similarity across lineages and time, consistent with the model of being present in the common ancestor to extant STEC O157:H7 and maintained by vertical inheritance in the majority of the population. Studying the nature of the -encoding bacteriophage contributes to our understanding of the emergence of highly pathogenic strains of STEC O157:H7.
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http://dx.doi.org/10.1099/mgen.0.000334 | DOI Listing |
Foodborne Pathog Dis
July 2024
Facultad de Medicina Veterinaria y Agronomía, Universidad de Las Américas, Concepción, Chile.
Biomed Microdevices
May 2021
College of information science and engineering, Shanxi Agricultural University, Jinzhong, 030800, People's Republic of China.
Sensitive and rapid tests of Escherichia coli drug sensitivity is very important for health of human and animals. An E. coli immunosensor was built based on electrochemical detection and immune detection technologies, through pretreating screen-printed electrodes, and analyzing the optimal reaction concentration of antigen antibody binding with the AC impedance method.
View Article and Find Full Text PDFCan J Microbiol
July 2021
Center of Public Health and Zoonosis, Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Persisters are a form of dormancy in bacteria that provide temporary resistance to antibiotics. The following reports on the formation of O157:H7 E318 type II persisters from a protracted (8 days) challenge with ampicillin. O157:H7 followed a multiphasic die-off pattern with an initial rapid decline (Phase I) of susceptible cells that transitioned to a slower rate representing tolerant cells (Phase II).
View Article and Find Full Text PDFMeat Sci
September 2018
School of Life Sciences, Pontifícia Universidade Católica do Paraná, Rua Imaculada Conceição-1155, 80215-901 Curitiba, Brazil. Electronic address:
The effects of natural antimicrobial compounds (garlic essential oil [GO], allyl isothiocyanate [AITC], and nisin Z [NI]) on microbiological, physicochemical and sensory characteristics of fresh sausage were assessed. The minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) towards Escherichia coli O157:H7 and Lactobacillus plantarum were determined in vitro. Sausages inoculated with E.
View Article and Find Full Text PDFPLoS One
October 2015
Food Safety Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia.
Escherichia coli O157∶H7 is a mesophilic food-borne pathogen. We investigated the growth kinetics of E. coli O157∶H7 Sakai during an abrupt temperature downshift from 35°C to either 20°C, 17°C, 14°C or 10°C; as well as the molecular mechanisms enabling growth after cold stress upon an abrupt downshift from 35°C to 14°C in an integrated transcriptomic and proteomic analysis.
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