Investigation of Genetic diversity and pathogenic potential of STEC in German flour

Scientists from Germany published (International Journal of Food Microbiology Vol 347, 2 June 2021) their study on the potential of plant-based food as transmission routes for Shiga toxin-producing Escherichia coli (STEC). The study was undertaken because of recent outbreaks of STEC associated with contaminated flour and undercooked dough in the United States and Canada. The study characterized 123 STEC strains isolated from flour and flour products collected between 2015 and 2019 across Germany. Wide distribution and high diversity in STEC from German flour were identified. Including those frequently associated with human illness and outbreaks, such as O157:H7 (stx2c/d, eae), O145:H28 (stx2a, eae), O146:H28 (stx2b), and O103:H2 (stx1a, eae). Serotypes O187:H28 (ST200, stx2g) and O154:H31 (ST1892, stx1d). The study revealed that flour could serve as a vector for STEC strains with high pathogenic potential.  @ https://www.sciencedirect.com/science/article/pii/S0168160521001562?#

 Genetic diversity and pathogenic potential of Shiga toxin-producing Escherichia coli (STEC) derived from German flour
Genetic diversity and pathogenic potential of Shiga toxin-producing Escherichia coli (STEC) derived from German flour

Shiga toxin-producing Escherichia coli (STEC) can cause severe human illness, which are frequently linked to the consumption of contaminated beef or d…

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