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Understanding the survival and growth of non-0157 Shiga toxin-producing Escherichia coli (STEC) strains under cold temperatures may be important for protecting public health. The aim of this study was to compare the growth of three strains of each of the major non-0157 STEC serogroups (026, 045, 0103, 0111, 0121, and 0145) with the growth of six 0157:H7 STEC strains in broth at 10°C. Brain heart infusion broth (BHIB; pH 7.4) was inoculated with a single strain of stationary-phase STEC culture to produce a starting inoculum of ~106 CFU/ml and stored at 10°C for up to 96 h (three trials per strain). Populations over time were fitted to the Baranyi and Roberts model, and lag-phase duration (LPD) and growth rate were calculated for each strain per trial. Average LPD ranged from 9.2 to 32.8 h for non-0157 STEC and from 10.5 to 17.2 h for 0157 STEC. One strain of 026 STEC had a significantly longer LPD (P < 0.05) than did the other strains (32.8 h); otherwise, no significant differences were noted (P > 0.05). Growth rate ranged from 0.031 to 0.060 log CFU/ml/h for non-0157 STEC strains and from 0.034 to 0.046 log CFU/ml/h for 0157 STEC strains. No significant difference in growth rate was noted among strains in BHIB at pH 7.4 and 10°C. In subsequent trials, growth of a single strain of each of the non-0157 STEC serogroups was compared with growth of four acid-tolerant 0157 STEC strains in BHIB acidified to pH 5.6 with lactic acid. Acidification generally increased LPD and decreased the growth rate for strains, although the effect was variable and not significant. These findings suggest that growth patterns for strains of non-0157 STEC are similar to those for strains of 0157 STEC in neutral and pH 5.6 BHIB at 10°C. Further research is needed to determine whether strains behave similarly in meat systems. [ABSTRACT FROM AUTHOR]

Background:Bilateral risk-reducing salpingo-oophorectomy (BRRSO) is the only effective way of reducing mortality from ovarian cancer. This study investigates uptake of BRRSO in 700 BRCA1/2 mutation carriers from Greater Manchester.Methods:Dates of last follow-up and BRRSO were obtained, and the following variables were investigated: ovarian cancer risk/gene, age and breast cancer history. The date of the genetic mutation report was the initiation for Kaplan-Meier analysis.Results:The uptake of BRRSO in BRCA1 mutation carriers was 54.5% (standard error 3.6%) at 5 years post testing compared with 45.5% (standard error 3.2%) in BRCA2 mutation carriers (P=0.045). The 40-59 years category showed the greatest uptake for BRRSO and uptake was significantly lower in the over 60 s (P<0.0001). Of the unaffected BRCA1 mutation carriers, 65% (standard error 5.1%) opted for surgery at 5 years post-testing compared with 41.1% (standard error 5.1%) in affected BRCA1 mutation carriers (P=0.045).Conclusion:The uptake of BRRSO is lower in women previously affected by breast cancer and in older women. As there is no efficient method for early detection of ovarian cancer, uptake should ideally be greater. Counselling should be offered to ensure BRCA1/2 mutation carriers make an informed decision about managing their ovarian cancer risk. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate possible claims by advocates of small-scale dairy farming that milk from smaller Wisconsin farms is of higher quality than milk from larger Wisconsin farms. Reported bulk tank standard plate count (SPC) and somatic cell count (SCC) test results for Wisconsin dairy farms were obtained for February to December, 2008. Farms were sorted into 3 size categories using available size-tracking criteria: small (≤118 cows; 12,866 farms), large (119--713 cattle; 1,565 farms), and confined animal feeding operations (≥714 cattle; 160 farms). Group means were calculated (group = farm size category) for the farms' minimum, median, mean, 90th percentile, and maximum SPC and SCC. Statistical analysis showed that group means for median, mean, 90th percentile, and maximum SPC and SCC were almost always significantly higher for the small farm category than for the large farm and confined animal feeding operations farm categories. With SPC and SCC as quality criteria and the 3 farm size categories of ≤118, 119 to 713, and ≥714 cattle, the claim of Wisconsin smaller farms producing higher quality milk than Wisconsin larger farms cannot be supported. [ABSTRACT FROM AUTHOR]

Ground-and-formed beef jerky can be made easily at home with ground beef and kits that include spice, cure, and jerky- forming equipment. Ground beef poses inherent risks of illness due to Escherichia coli O157:H7 and Salmonella contamination, making adequate pathogen lethality important in jerky manufacturing. We evaluated the effectiveness of drying regimes at eliminating E. coli O157:H7 and Salmonella in seasoned ground-and-formed beef jerky manufactured with three home-s dehydrators and one small commercial unit. Inoculated jerky strips were dried for up to 12 or 24 h in a home-style or the commercial unit, respectively, with target drying temperatures ranging from 51.7°C (125°F) to 71.1°C (160°F). Pathogen lethality varied with seasoning, temperature, and drying time (n = 288 samples). Lethality against E. coli O157:H7 ranged from 1.5 log CFU (Jerky Xpress, 57.2°C [135°F], 4 h) to 6.4 log CFU (Gardenmaster, 68.3°C [155°F], 12 h), and varied with seasonin Lethality against Salmonella ranged from 1.7 log CFU (Jerky Xpress, 57.2°C [135°F], 4 h) to 6.0 log CFU (Gardenmast 68.3°C [155°F], 12 h), and also varied with seasoning. There was a ->5-log CFU reduction in both pathogens in 0, 10, and 27% of samples at 4, 8, and 12 h, respectively. Heating jerky for 10 min at 135°C (275°F) 4 or 6 h postdrying increased lethality, on average, 2.99 log CFU for Salmonella and 3.02 log CFU for E. coli O157:H7. The use of a lactic acid bacterium culture (Pediococcus spp.) as a pathogen surrogate accurately predicted safety in 28% of samples containing E. coli O157:H7 and 78% of Salmonella-inoculated samples. [ABSTRACT FROM AUTHOR]