Estudio de riesgo de contaminación por Escherichia coli shigatoxigénica en carne molida para áreas urbanas de Buenos Aires
This research aimed to assess the degree of Escherichia coli Shiga toxin-producer (STEC) contamination in minced beef in two areas of the City of Buenos Aires (CABA), previously characterized as of high epidemiological risk (RE+) and low epidemiological risk ( RE-) regarding occurrence of Hemolytic...
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| Formato: | Tesis doctoral acceptedVersion |
| Lenguaje: | Español |
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Universidad de Buenos Aires. Facultad de Ciencias Veterinarias
2024
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| Acceso en línea: | http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=avaposgra&cl=CL1&d=HWA_7565 https://repositoriouba.sisbi.uba.ar/gsdl/collect/avaposgra/index/assoc/HWA_7565.dir/7565.PDF |
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I28-R145-HWA_7565 |
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dspace |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-145 |
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Repositorio Digital de la Universidad de Buenos Aires (UBA) |
| language |
Español |
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spa |
| topic |
Carne molida CABA SUH STEC ground meat CABA STEC SUH Escherichia coli shigatoxigénica Carne Ciudad Autónoma de Buenos Aires Contaminación Ciencias Veterinarias |
| spellingShingle |
Carne molida CABA SUH STEC ground meat CABA STEC SUH Escherichia coli shigatoxigénica Carne Ciudad Autónoma de Buenos Aires Contaminación Ciencias Veterinarias Marey, Edith Viviana Estudio de riesgo de contaminación por Escherichia coli shigatoxigénica en carne molida para áreas urbanas de Buenos Aires |
| topic_facet |
Carne molida CABA SUH STEC ground meat CABA STEC SUH Escherichia coli shigatoxigénica Carne Ciudad Autónoma de Buenos Aires Contaminación Ciencias Veterinarias |
| description |
This research aimed to assess the degree of Escherichia coli Shiga toxin-producer (STEC) contamination in minced beef in two areas of the City of Buenos Aires (CABA), previously characterized as of high epidemiological risk (RE+) and low epidemiological risk ( RE-) regarding occurrence of Hemolytic Uremic Syndrome (Bentancor et al. 2012b). Based on 179 businesses registered in both areas, including butcher shops, 271 samples of ground meat were obtained from 96 retailers. The prevalence of contamination by STEC detected was 24.7% in the RE+ area and 20.8% in the RE- area, respectively. The contamination of retailers represented 38.1% in the RE+ area and 30.3% in the RE- area. Of the 37 isolates obtained, 26 of them in RE+ and 11 in RE-. The serotypes found in this study were O157:H7 (n: 4) and non-O157 (n: 33), which were distributed as follows: in the RE+ area: O157:H7; O22:H8; O22:H16; O88:HNT; O91:H21; O93:H46; O113:H21; O116:H21; O174:H21;
O178:H19; O185:H7; ONT:H11; ONT:H19; in the RE- area: O48:H7; O82:H8; O113:H21; O174:H21; O185:H7; ONT:H19.
The isolates obtained in this research, which are of greater risk to public health were: stx2a/stx2c (19.0%), of which 4/7 were E. coli O157:H7; 1/7 was O113:H21 and 1/7 was O185:H7. The serotype O48:H7 was found with these subtype, however to date, there is no evidence that it causes human disease. Isolates with stx2c subtype were 6/37 (16.2%), of which two corresponded to O174:H21; one to O178:H19 and three to O185:H7. The stx2a subtype was also isolated in 5/37 (13.5%) of which two were O22:H8; 1 was O48:H7, 1 was
O91:H21, and the remaining was O116:H21. After performing the PFGE, the isolates were compared with the ANLIS national database for O157 and non-O157 E. coli, which resulted in the identification of a common cluster between strains isolated in this research and those
isolated from clinical cases.
A survey designed for handlers was answered by 81.2% of the workers visited; the instrument was designed to analyze their knowledge, habits, and risk perception. When asking about their judgement regarding their work activity as a risk to human health, butchers
of the RE- area perceived it as risky; while those surveyed in the RE+ area deemed that their
activity did not offer any risk to the health of their communities. Educational level among handlers did not show differences regarding their knowledge about the disease. On skills
related to food handling, more than 70% did not assist to training courses and 30% underwent professional preparation long ago, so their training certificates were no longer valid. In general, the idea of leaving meat at room temperature for more than 4 hours was not assessed as a risk. It was observed that more than 60% of the handlers frequently washed
the mincing machine, although this activity was carried out following wrong procedures, such as using incorrectly sanitized cotton dish cloths for cleaning. If surveys are analyzed based relating them to detected STEC contamination, cross-contamination between raw meat products and cold cuts was perceived as a high to moderate risk in 75.7% of butchers with positive/ potentially positive STEC samples and 68.3% of butchers with negative STEC samples, with no differences (p ? 0.5) between them. However, when asked if they make products with minced meat, 54% of the butchers with STEC-positive samples and 29% of the butchers with STEC-negative samples answered affirmatively, obtaining a significant difference between them, pointing out a bad manufacturing practice as critical point for this
community.
The STEC contamination values of beef samples from several butcheries showed a varied range, with differences in dispersion values and distribution within each area; Different degrees of implementation of good manufacturing practices were observed at the supply points.
Among the isolates obtained, strains considered virulent clones which were previously isolated from HUS cases stand out, demonstrating that they are still circulating within the region; thus, beef is identified as a potential source of infection. Subtypes and virulence
profiles identified allow for establishing a health risk. O157 strains have been isolated from the RE+ area, however, virulent non-O157 STEC was detected in the RE- area.
To reduce the spread of pathogenic microorganisms, particularly STEC, it is necessary to train the food handler. The lack of internalization of some aspects such as cross
contamination between raw and cooked foods, as well as the contact of raw foods with various surfaces, can be identified as a critical point to review.
From the ?One Health? approach, it is necessary to consider an Integrated Health System with the compromise of all sectors that are involved in food production. In this sense, the promotion of public policies regarding these risks would allow to achieve a healthy and overall safe food supply, sustainable over time |
| author2 |
Calzetta Resio, Andrea |
| author_facet |
Calzetta Resio, Andrea Marey, Edith Viviana |
| format |
Tesis doctoral Tesis doctoral acceptedVersion |
| author |
Marey, Edith Viviana |
| author_sort |
Marey, Edith Viviana |
| title |
Estudio de riesgo de contaminación por Escherichia coli shigatoxigénica en carne molida para áreas urbanas de Buenos Aires |
| title_short |
Estudio de riesgo de contaminación por Escherichia coli shigatoxigénica en carne molida para áreas urbanas de Buenos Aires |
| title_full |
Estudio de riesgo de contaminación por Escherichia coli shigatoxigénica en carne molida para áreas urbanas de Buenos Aires |
| title_fullStr |
Estudio de riesgo de contaminación por Escherichia coli shigatoxigénica en carne molida para áreas urbanas de Buenos Aires |
| title_full_unstemmed |
Estudio de riesgo de contaminación por Escherichia coli shigatoxigénica en carne molida para áreas urbanas de Buenos Aires |
| title_sort |
estudio de riesgo de contaminación por escherichia coli shigatoxigénica en carne molida para áreas urbanas de buenos aires |
| publisher |
Universidad de Buenos Aires. Facultad de Ciencias Veterinarias |
| publishDate |
2024 |
| url |
http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=avaposgra&cl=CL1&d=HWA_7565 https://repositoriouba.sisbi.uba.ar/gsdl/collect/avaposgra/index/assoc/HWA_7565.dir/7565.PDF |
| work_keys_str_mv |
AT mareyedithviviana estudioderiesgodecontaminacionporescherichiacolishigatoxigenicaencarnemolidaparaareasurbanasdebuenosaires |
| _version_ |
1831984191476072448 |
| spelling |
I28-R145-HWA_75652025-04-24 This research aimed to assess the degree of Escherichia coli Shiga toxin-producer (STEC) contamination in minced beef in two areas of the City of Buenos Aires (CABA), previously characterized as of high epidemiological risk (RE+) and low epidemiological risk ( RE-) regarding occurrence of Hemolytic Uremic Syndrome (Bentancor et al. 2012b). Based on 179 businesses registered in both areas, including butcher shops, 271 samples of ground meat were obtained from 96 retailers. The prevalence of contamination by STEC detected was 24.7% in the RE+ area and 20.8% in the RE- area, respectively. The contamination of retailers represented 38.1% in the RE+ area and 30.3% in the RE- area. Of the 37 isolates obtained, 26 of them in RE+ and 11 in RE-. The serotypes found in this study were O157:H7 (n: 4) and non-O157 (n: 33), which were distributed as follows: in the RE+ area: O157:H7; O22:H8; O22:H16; O88:HNT; O91:H21; O93:H46; O113:H21; O116:H21; O174:H21; O178:H19; O185:H7; ONT:H11; ONT:H19; in the RE- area: O48:H7; O82:H8; O113:H21; O174:H21; O185:H7; ONT:H19. The isolates obtained in this research, which are of greater risk to public health were: stx2a/stx2c (19.0%), of which 4/7 were E. coli O157:H7; 1/7 was O113:H21 and 1/7 was O185:H7. The serotype O48:H7 was found with these subtype, however to date, there is no evidence that it causes human disease. Isolates with stx2c subtype were 6/37 (16.2%), of which two corresponded to O174:H21; one to O178:H19 and three to O185:H7. The stx2a subtype was also isolated in 5/37 (13.5%) of which two were O22:H8; 1 was O48:H7, 1 was O91:H21, and the remaining was O116:H21. After performing the PFGE, the isolates were compared with the ANLIS national database for O157 and non-O157 E. coli, which resulted in the identification of a common cluster between strains isolated in this research and those isolated from clinical cases. A survey designed for handlers was answered by 81.2% of the workers visited; the instrument was designed to analyze their knowledge, habits, and risk perception. When asking about their judgement regarding their work activity as a risk to human health, butchers of the RE- area perceived it as risky; while those surveyed in the RE+ area deemed that their activity did not offer any risk to the health of their communities. Educational level among handlers did not show differences regarding their knowledge about the disease. On skills related to food handling, more than 70% did not assist to training courses and 30% underwent professional preparation long ago, so their training certificates were no longer valid. In general, the idea of leaving meat at room temperature for more than 4 hours was not assessed as a risk. It was observed that more than 60% of the handlers frequently washed the mincing machine, although this activity was carried out following wrong procedures, such as using incorrectly sanitized cotton dish cloths for cleaning. If surveys are analyzed based relating them to detected STEC contamination, cross-contamination between raw meat products and cold cuts was perceived as a high to moderate risk in 75.7% of butchers with positive/ potentially positive STEC samples and 68.3% of butchers with negative STEC samples, with no differences (p ? 0.5) between them. However, when asked if they make products with minced meat, 54% of the butchers with STEC-positive samples and 29% of the butchers with STEC-negative samples answered affirmatively, obtaining a significant difference between them, pointing out a bad manufacturing practice as critical point for this community. The STEC contamination values of beef samples from several butcheries showed a varied range, with differences in dispersion values and distribution within each area; Different degrees of implementation of good manufacturing practices were observed at the supply points. Among the isolates obtained, strains considered virulent clones which were previously isolated from HUS cases stand out, demonstrating that they are still circulating within the region; thus, beef is identified as a potential source of infection. Subtypes and virulence profiles identified allow for establishing a health risk. O157 strains have been isolated from the RE+ area, however, virulent non-O157 STEC was detected in the RE- area. To reduce the spread of pathogenic microorganisms, particularly STEC, it is necessary to train the food handler. The lack of internalization of some aspects such as cross contamination between raw and cooked foods, as well as the contact of raw foods with various surfaces, can be identified as a critical point to review. From the ?One Health? approach, it is necessary to consider an Integrated Health System with the compromise of all sectors that are involved in food production. In this sense, the promotion of public policies regarding these risks would allow to achieve a healthy and overall safe food supply, sustainable over time Fil: Marey, Edith Viviana. Universidad de Buenos Aires. Facultad de Ciencias Veterinarias. Buenos Aires, Argentina Calzetta Resio, Andrea Bentancor, Adriana B. Marey, Edith Viviana 2024-05-10 En este trabajo se evaluó el grado de contaminación por Escherichia coli productor de toxina Shiga (STEC) de carnes molidas en dos área de la Ciudad Autónoma de Buenos Aires (CABA), una de alto riesgo epidemiológico (RE+) de Síndrome Urémico Hemolítico (SUH) y otra de baja riesgo epidemiológico (RE-) previamente determinadas. De un total de 179 comercios que incluían el expendio de carne (carnicerías) registradas en ambas áreas, en diferentes rondas se muestrearon al azar un total de 96 carnicerías, obteniendo 271 muestras de carne molida. La prevalencia de contaminación por STEC detectada fue de 24,7% en área RE+ y 20,8% en área RE-. La contaminación de las bocas de expendio representó el 38,1% en área RE+ y 30,3% en área RE-. Se obtuvieron 37 aislamientos, de ellos 26 en RE+ y 11 en RE-. Los serotipos aislados en este estudio fueron O157:H7 (n: 4) y no-O157 (n: 33), distribuidos en el área RE+ O157:H7; O22:H8; O22:H16; O88:HNT; O91:H21; O93:H46; O113:H21; O116:H21; O174:H21; O178:H19; O185:H7; ONT:H11; ONT:H19, y en el área RE- O48:H7; O82:H8; O113:H21; O174:H21; O185:H7; ONT:H19. Los aislamientos de mayor riesgo para la salud pública obtenidos en este trabajo son los siguientes: stx2a/stx2c (19,0%), de las cuales 4/7 son E. coli O157:H7; 1/7 fue O113:H21 y 1/7 fue O185:H7. Fue hallado con estos subtipos el serotipo O48:H7 no relacionado con enfermedad en humanos. Los aislamientos con subtipo stx2c fueron 6/37 (16,2%), correspondiendo 2/6 O174:H21; 1/6 O178:H19 y 3/6 fueron O185:H7. También se aisló el subtipo stx2a 5/37 (13,5%) de las cuales 2/5 fueron O22:H8; 1/5 fue O48:H7; 1/5 fue O91:H21 y 1/5 fue O116:H21. Los aislamientos se compararon mediante PFGE con la base nacional de datos (BND) del ANLIS para E. coli O157 y no-O157. Identificando un cluster entre cepas aisladas en esta tesis y cepas idénticas de cuadros clínicos, indicando la circulación del mismo entre años y fuentes de aislamiento. Se diseñó una encuesta para manipuladores que fue contestada por el 81,2% de los trabajadores visitados, en la misma se analizaron conocimientos, hábitos y percepción de riesgo. Al preguntar a los encuestados, si perciben su actividad laboral como un riesgo hacia la salud de la población, los manipuladores de RE- lo perciben como riesgoso; en tanto los encuestados del área RE+ perciben que su actividad no ofrece ningún riesgo para la salud de la comunidad. El nivel de educación de los manipuladores no evidenció diferencias respecto del conocimiento que tienen en relación a la enfermedad; en cuanto a la formación relacionada con la manipulación de alimentos más del 70% no realizó cursos de capacitación y un 30% de los que hicieron cursos ya no estaban vigentes. No hubo una percepción generalizada en que dejar la carne a temperatura ambiente más de 4 horas constituya un riego. Se observó que más del 60% de los manipuladores lavan con frecuencia la máquina picadora pero lo realizan con un procedimiento erróneo, además utilizan como complementos para la limpieza trapos rejillas los cuales son incorrectamente sanitizados. Si las encuestas se analizan según la contaminación de STEC detectada, el 75,7% de los manipuladores con muestras de STEC potenciales positiva o positivas y 68,3% de los manipuladores con muestras de STEC negativas perciben como riesgo alto a moderado la contaminación cruzada entre los productos cárnicos crudos y el fiambre, sin diferencias (p ? 0,5) entre ellos. Cuando se les preguntó si elaboran productos con carne picada, respondieron afirmativamente el 54% los manipuladores con muestras positivas a STEC y el 29% de los manipuladores con muestras negativas a STEC obteniéndose una diferencia significativa entre ambos, señalando una mala práctica de manufactura como punto crítico para esta comunidad. Los valores de contaminación con STEC de muestras de carne de diversas bocas de expendio presento un rango variable con diferencias en la dispersión y distribución en cada área; se observaron diferentes grados de implementación de las buenas prácticas de manufactura en los puntos de abastecimiento de la población. Entre los aislamos obtenidos se destacan cepas que previamente fueron aisladas de casos de SUH, considerados clones virulentos demostrando que aún circulan en la región, y que la carne es una fuente potencial de infección. Los subtipos y perfiles de virulencia identificados permiten establecer un riesgo para la salud. Las cepas O157 han sido aisladas del área de RE+, sin embargo, también detectamos STEC virulentas no-O157 en el área RE-. Para disminuir la diseminación de microorganismos patógenos, particularmente STEC es necesario capacitar al manipulado de alimentos. La falta de internalización de algunos aspectos como la contaminación cruzada entre alimentos crudos y cocidos, además del contacto de alimentos crudos con diversas superficies, puedo ser identificado como un punto crítico a revisar. Desde el enfoque ?Una Salud? es preciso considerar un Sistema Integrado de Salud con la participación de todos los sectores que se ven involucrados en la producción de alimentos. El avance de políticas públicas en este sentido permitiría lograr una oferta de alimentos saludable y fundamentalmente inocuos que puedan sostenerse en el tiempo. application/pdf Carne molida CABA SUH STEC ground meat CABA STEC SUH spa Universidad de Buenos Aires. Facultad de Ciencias Veterinarias info:eu-repo/semantics/openAccess htpps://creativecommons.org/licenses/by-nend/2.5/ar/ Escherichia coli shigatoxigénica Carne Ciudad Autónoma de Buenos Aires Contaminación Ciencias Veterinarias Doctora de Universidad de Buenos Aires en Ciencias Veterinarias Estudio de riesgo de contaminación por Escherichia coli shigatoxigénica en carne molida para áreas urbanas de Buenos Aires info:eu-repo/semantics/doctoralThesis info:ar-repo/semantics/tesis doctoral info:eu-repo/semantics/acceptedVersion http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=avaposgra&cl=CL1&d=HWA_7565 https://repositoriouba.sisbi.uba.ar/gsdl/collect/avaposgra/index/assoc/HWA_7565.dir/7565.PDF |