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Escherichia coli O157:H7 stress and virulence gene expression on Romaine lettuce using comparative real-time PCR
- Source :
- Journal of microbiological methods. 77(2)
- Publication Year :
- 2008
-
Abstract
- Foodborne outbreaks attributed to the contamination of fresh produce with Escherichia coli O157:H7 are a growing concern. In particular, leafy-green vegetables, including lettuce and spinach, are susceptible to contamination by irrigation water, manure, and food processing and storage practices. The survival of E. coli O157:H7 and natural microflora on Romaine lettuce stored at 4 degrees C and 15 degrees C over a 9-day period was evaluated by plate counts. A two-step reverse-transcription comparative quantitative real-time PCR assay was employed to evaluate expression of genes coding for the A subunit of Shiga-toxin 1 and 2 (stx1A and stx2A), intimin (eaeA), flagellin (fliC), sigmaS--general stress sigma factor (rpoS) and iron superoxide dismutase (sodB) in E. coli O157:H7. Results indicate that reducing the storage temperature from 15 degrees C to 4 degrees C significantly (P
- Subjects :
- Microbiology (medical)
Virulence
Cold storage
medicine.disease_cause
Escherichia coli O157
Shiga Toxin 1
Microbiology
Polymerase Chain Reaction
Shiga Toxin 2
Stress, Physiological
Gene expression
medicine
Adhesins, Bacterial
Molecular Biology
Escherichia coli
Intimin
Analysis of Variance
biology
Escherichia coli Proteins
Temperature
Gene Expression Regulation, Bacterial
Lettuce
biology.organism_classification
Enterobacteriaceae
Food Microbiology
rpoS
Bacteria
Flagellin
Subjects
Details
- ISSN :
- 18728359
- Volume :
- 77
- Issue :
- 2
- Database :
- OpenAIRE
- Journal :
- Journal of microbiological methods
- Accession number :
- edsair.doi.dedup.....2467a941da17882f65ba631c04bcf662