Shiga toxin-producing Escherichia coli (STEC) in food safety: A review of pathogenicity and antibiotic resistance genes
Subject Areas : Industrial Food Microbiology
elyas shahrivar
1
,
Ebrahim Rahimi
2
*
,
Faham Khamesipour
3
1 -
2 - Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
3 - Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord Branch. Islamic Azad University, Shahrekord, Iran
Keywords: STEC, Shiga toxin, pathogenicity genes, antibiotic resistance, food safety, EHEC,
Abstract :
Shiga toxin-producing *Escherichia coli* (STEC) is a significant foodborne pathogen associated with severe illnesses, including hemolytic uremic syndrome. This review examines the prevalence, virulence genes, antibiotic resistance patterns, and food safety implications of STEC in various food sources. STEC prevalence varies widely, from 0.5% in lettuce to 52% in beef. Traditional products like fruit juice and ice cream also show higher contamination rates. Key virulence genes identified include *stx1* (up to 90.5%) and *eae* (up to 59.6%), particularly in EHEC strains, which are frequently detected. High resistance to antibiotics such as ampicillin (up to 91.7%), tetracycline (up to 91.7%), and trimethoprim-sulfamethoxazole (up to 83.3%) is common, driven by genes like *aadA1*, *tetA*, and *blaTEM*. Food safety challenges stem from inadequate hygiene, inconsistent regulations, and multidrug-resistant (MDR) strains. Recommendations include implementing Hazard Analysis and Critical Control Points (HACCP) systems, enhancing antibiotic stewardship, and utilizing advanced detection methods like whole-genome sequencing (WGS). This review underscores the global public health threat posed by STEC and the need for integrated food safety strategies.
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