Even though the number of outbreaks linked to E. coli O157:H7 have declined over the last decade, sporadic outbreaks continue to occur across a diverse range of products from the raw beef, fresh produce, onions, water and low moisture foods. Apart from the diverse range of foods that can act as a vehicle for E coli O157:H7, another trend is the frequency in which non-O157 STEC are encountered. The common view was that STEC serotypes other than O157:H7 represented less risk given most have no or low virulence. However, 6 serotypes (Top 6) of non-O157 STEC emerged as being equally virulent as O157:H7 which led to the USDA to designate them as adulterants.
With increased significance placed on non-157 STEC, researchers have performed a range of comparative studies on the survival and growth of the Top 6 STEC relative to the well understood O157:H7. There has also been an intensive research effort to develop diagnostics for Top 6 screening. A range of diagnostic platforms have been developed and all have the limitation of over-estimating prevalence, in addition to infrequently returning a positive culture upon confirmation testing. Through recent research has identified that STEC strains can acquire, lose and transfer virulence factors thereby leading to an apparent increase in false positives. Interestingly, the instability of virulence factors does not only occur during culturing but also during the course of infection. In this respect, targeting the serogroups may prove unreliable and alternatives approaches are required.
This webinar with expert speaker Keith Warriner will describe recent advances in the area of non-O157 STEC of relevance to food and diagnostic sectors. You will understand more about advances in Shiga Toxin producing E. coli and outbreak, detection and control.
Who should attend?
Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.
Dr. Keith Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to...
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