Risk evaluation of E. coli ST 131 as a foodborne pathogen in Switzerland

Wetzel, Silvan; Fieseler, Lars

Full metadata record

DC Field	Value	Language
dc.contributor.author	Wetzel, Silvan	-
dc.contributor.author	Fieseler, Lars	-
dc.date.accessioned	2020-09-10T17:10:57Z	-
dc.date.available	2020-09-10T17:10:57Z	-
dc.date.issued	2020	-
dc.identifier.uri	https://digitalcollection.zhaw.ch/handle/11475/20469	-
dc.description.abstract	Within recent years, the topic of multidrug-resistant, uropathogenic Escherichia coli strains has seen a rise in occurrence as foodborne pathogens. At the core of this topic is the specific clonal group referred to as Escherichia coli O25b:H4 sequence type 131 (ST 131). It is an extended-spectrum β-lactamase (ESBL) producing E. coli strain, postulated to be responsible for the spread of ESBL-encoding genes worldwide. This literature review aimed to evaluate ST 131 as a foodborne pathogen in Switzerland, in order to assess the risk it poses for food producers in Switzerland specifically. On a global scale, ST 131 has been identified on all continents. It is mostly associated with chicken and poultry meat, and has been isolated from retail products many times. Not exclusive to chicken, it was rarely identified from fish guts and gills. In all other meat products, ST 131 was found only in faecal matter, not in the product itself. Besides meat, the pathogen was not identified from any sources such as dairy, fruit and vegetables. The situation is similar in Switzerland, where it was isolated frequently from chicken, rarely from fish and a complete absence of the pathogen in all other food product groups. The risk, ST 131 poses to-wards Swiss food producers has been evaluated as a medium risk factor for both chicken and fish products, and a low risk factor for any other products. Despite ST 131 being evaluated as a medium-to-low risk factor, depending on the product, it is still recommended to perform further research on the topic. Especially looking to-wards prevalence in Swiss food, in chicken and poultry meat, but also in fish. Specifically fish designated for raw consumption (Sushi, Sashimi). Moreover, the spread of aforementioned ESBL-encoding genes is hypothesized to occur also during infection of humans. This leads to the recommendation, that ST 131 should be considered a food-safety risk in all products, in order to eliminate said spread. Whether this consideration as a food-safety risk is feasible, cannot be said without further analysis of products and viable treatment options.	de_CH
dc.language.iso	en	de_CH
dc.rights	Not specified	de_CH
dc.subject	E. coli	de_CH
dc.subject	ST 131	de_CH
dc.subject.ddc	570: Biologie	de_CH
dc.title	Risk evaluation of E. coli ST 131 as a foodborne pathogen in Switzerland	de_CH
dc.type	Working Paper – Gutachten – Studie	de_CH
dcterms.type	Text	de_CH
zhaw.departement	Life Sciences und Facility Management	de_CH
zhaw.organisationalunit	Institut für Lebensmittel- und Getränkeinnovation (ILGI)	de_CH
zhaw.funding.eu	No	de_CH
zhaw.originated.zhaw	Yes	de_CH
zhaw.webfeed	Mikrobiologie	de_CH
zhaw.author.additional	No	de_CH
zhaw.display.portrait	Yes	de_CH
Appears in collections:	Publikationen Life Sciences und Facility Management

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Wetzel, S., & Fieseler, L. (2020). Risk evaluation of E. coli ST 131 as a foodborne pathogen in Switzerland.

Wetzel, S. and Fieseler, L. (2020) Risk evaluation of E. coli ST 131 as a foodborne pathogen in Switzerland.

S. Wetzel and L. Fieseler, “Risk evaluation of E. coli ST 131 as a foodborne pathogen in Switzerland,” 2020.

WETZEL, Silvan und Lars FIESELER, 2020. Risk evaluation of E. coli ST 131 as a foodborne pathogen in Switzerland

Wetzel, Silvan, and Lars Fieseler. 2020. “Risk Evaluation of E. Coli ST 131 as a Foodborne Pathogen in Switzerland.”

Wetzel, Silvan, and Lars Fieseler. Risk Evaluation of E. Coli ST 131 as a Foodborne Pathogen in Switzerland. 2020.