The contamination of drinking water by microbial pathogens is recognized as one of the most pressing water supply problems of our day. To minimize the impact of pathogens and parasites on the environment and public health, accurate methods are needed to evaluate their presence and concentration. Although various techniques exist to detect certain pathogens in water (e.g., immunofluorescence or PCR techniques), these are time- and labor-intensive. A direct, real-time method for detection and quantification of target organisms would thus be very useful for rapid diagnosis of water safety. A quartz crystal microbalance with dissipation monitoring (QCM-D) based biosensor for detection of waterborne pathogens (i.e., Escherichia coli O157:H7) was developed. The detection platform is based on the immobilization of affinity purified antibodies onto gold coated QCM-D quartz crystals via a cysteamine self-assembled monolayer. The results show that the optimal sensor response is the initial slope of the dissipation shift. A highly log-log linear response is obtained for detection of E. coli O157:H7 over a broad range of cell concentration from 3 x 105 to 1 x 109 cells/mL. The prepared biosensor also exhibits a log-log linear working range from 107 to 109 cells/mL for E. coli K12 D21, a non-pathogenic model organism. The biosensor also shows satisfactory selectivity using Bacillus subtilis . To our knowledge, this is the first study demonstrating the use of the slope of the dissipation shift as a sensor response when using QCM-D technology. / Keywords: Biosensor, QCM-D, E. coli O157:H7, polyc1onal antibodies, dissipation slope, cysteamine, self-assembled monolayer

Shiga toxin-producing E. coli (STEC) cause diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome (HUS). All STEC produce one or both of two Shiga toxins, Stx1 and Stx2. STEC strains that produce Stx2 are more strongly associated with HUS than strains that produce Stx1 or both Stx1 and Stx2. Epidemiologic evidence indicates a recent increase in the rate of HUS among STEC outbreaks. The increasing rate of HUS could be explained by a shift in the toxin profiles of STEC strains. The purpose of this study was to examine trends in toxin profiles of human STEC O157 isolates from 1996 to 2008 and to assess whether an increase in the number of Stx2-only-producing strains could be correlated with a recent increase in HUS cases. Data from three independent datasets, collected from PulseNet, eFORS and NARMS, were used. Additionally, trends such as seasonal variations, geographical variations, gender differences, and age differences were examined for each toxin profile. Results from this study show a shift in the toxin profile of human STEC O157 strains in the United States, in that the proportion of Stx2-only producing strains has increased dramatically since 1996.

Waterborne pathogen presence caused by fecal pollution is a leading cause of morbidity and mortality worldwide. In developed countries, this problem can result in waterborne outbreaks. Research suggests that there is a need for better fecal indicators because current methods (total coliforms and E. coli) are insufficient. This study investigated Bacteroidales 16S rRNA markers as a microbial source tracking tool in an agricultural watershed. Correlations between pathogens and markers were also investigated. Water quality monitoring was conducted following assay validation of ruminant-, bovine-, human-specific, and universal Bacteroidales markers. Results revealed a positive relationship between E. coli and the universal marker. Ruminant- and bovine-specific marker detection was associated with increased runoff due to precipitation; however, the human associated marker was not detected. Furthermore, no correlations between Campylobacter, Salmonella, or E. coli O157:H7 could be made. Consequently, these techniques have potential to become a powerful tool; however, further research is needed

The persistance of Escherichia coli in the larval, pupal and adult stages of both house flies, Musca domestica (L.), and stable flies, Stomoxys calcitrans (L). was examined. Abundance of E.coli declined over time in immature house flies, but remained constant in immature stable flies, suggesting house fly larvae digest E. coli but stable fly larvae do not. Survival of house fly and stable fly larvae averaged 62% and 25% respectively when reared on pure E. coli cultures. E. coli load in pupae decreased significantly one day before emergence of adult house flies, but remained constant until stable fly emergence. Nevertheless, E. coli was detected in 78% of emerging house flies and in 28% of emerging stable flies. House flies are more important E. coli vectors as adults, whereas stable flies may be overlooked vectors of E. coli during immature development. / ix, 89 leaves ; 28 cm.

Escherichia coli O157:H7 is an important human pathogen that resides primarily in cattle and feedlot environments. E. coli O157:H7 can be divided into phylogenetic groups termed lineages; lineage I strains are responsible for most human illnesses. An understanding of the etiology of these lineages within cattle and the feedlot environment could allow for more effective surveillance and mitigation strategies. There were no lineage associated differences in growth or survival of E. coli O157:H7 in bovine feces at 4°C, 12°C or 25°C. Lineage I strains more readily colonized cattle jejunum tissue and a bovine colonic cell line than lineage II and intermediate type strains. Enhanced colonization of cattle by lineage I strains may increase the persistence of these strains in feedlots via re-infection and increased shedding. This outcome could increase the transmission of lineage I strains to the food supply and increase the potential for these strains to cause human illness. / xiii, 101 leaves ; 29 cm

For pathogenic microorganisms, heme uptake and degradation is a critical mechanism for iron acquisition that enables multiplication and survival within hosts they invade. While the bacterial proteins involved in heme transport had been identified at the initiation of our investigation, the fate of heme once it reached the cytoplasm was largely uncharacterized. Here we report the first crystal structures of two members of the heme utilization operon from the human pathogen Escherichia coli O157:H7. These are the heme oxygenase ChuS in its apo and heme-complexed forms, and the apo form of heme binding protein ChuX. Surprisingly, despite minimal sequence similarity between the N- and C-terminal halves, the structure of ChuS is a structural repeat. Furthermore, the ChuS monomer forms a topology that is similar to the homodimeric structure of ChuX. Based on spectral analysis and carbon monoxide measurement by gas chromatography, we demonstrated that ChuS is a heme oxygenase, the first to be identified in any E. coli strain. We also show that ChuS coordinates heme in a unique fashion relative to other heme oxygenases, potentially contributing to its enhanced activity. As ChuS and ChuX share structural homology, we extended the structural insight gained in our analysis of ChuS to purport a hypothesis of heme binding for ChuX. Furthermore, we demonstrated that ChuX may serve to modulate cytoplasmic stores of heme by binding heme and transferring it to other hemoproteins such as ChuS. Based on sequence and structural comparisons, we designed a number of site-directed mutations in ChuS and ChuX to probe heme binding sites and mechanisms in each. ChuS and ChuX mutants were analyzed through reconstitution experiments with heme and functional analyses, including enzyme catalysis by ChuS and mutants, and in culture development during heme challenge experiments by ChuX and mutants. Taken together, our results suggested that ChuX acts upstream of ChuS, and regulates heme uptake through ChuX-mediated heme binding and release. ChuS can degrade heme as a potential iron source or antioxidant, thereby contributing directly to E. coli O157:H7 pathogenesis. Functional implications that may be revealed from sequence and structure based information will be addressed as they pertained to our evaluation of ChuS and ChuX. / Thesis (Ph.D, Biochemistry) -- Queen's University, 2007-04-27 11:34:50.272

Mémoire numérisé par la Division de la gestion de documents et des archives de l'Université de Montréal

Refrigeration has been found to cause cell elongation in mesophilic enteric organisms like commensal Escherichia coli and E. coli O157:H7. As elongated cells may divide into multiple daughter cells, they may result in underestimation of pathogen numbers in foods when plate counts are used. When E. coli cultures were incubated at 6°C for ≤10 days, cells grew by elongation, did not divide, and lost viability (LIVE/DEAD vitality stain) at similar rates. Substantial fractions of cells in cultures elongating at 6°C were inactivated by an abrupt shift to 37°C. Direct microscopic observation of cells transferred to 37ºC after 5 days at 6°C showed that few or no cells of normal size (≤4µm) divided, while elongated cells (>4 µm) formed multiple daughter cells. Thus the threat from mesophilic pathogens with a low infective dose may be underestimated in refrigerated foods. It was also found that E. coli O157:H7 cultures containing elongated cells prepared at 6 or 15 °C have greater potential to attach to food contact surfaces than those grown at higher temperatures. Interestingly, at 6°C cell elongation was inhibited by ≥ 100 mg/l cinnamaldehyde and ≥ 200 mg/l cinnamaldehyde was lethal. In contrast, at 37°C 200 mg/l cinnamaldehyde initially delayed multiplication of E. coli cells by causing cell elongation, but from 2 to 4 h, growth resumed and cells reverted to normal length. To understand this transient behaviour, genome-wide transcriptional analysis of E. coli O157:H7 was performed at 2 and 4 h exposure to cinnamaldehyde in conjunction with reverse phase-high performance liquid chromatography analysis for cinnamaldehyde and other cinnamic compounds. At 2 h exposure, cinnamaldehyde induced expression of many oxidative stress-related genes, reduced expression of genes involved in DNA replication, synthesis of protein, O-antigen and fimbriae. At 4 h many repressive effects of cinnamaldehyde on E. coli O157:H7 gene expression were reversed. Data indicated that by 4 h, E. coli O157:H7 was able to convert cinnamaldehyde into the less toxic cinnamic alcohol using alcohol dehydrogenase or aldehyde reductase enzymes (YqhD and DkgA). The results also showed that the antimicrobial activity of cinnamaldehyde was likely attributable to its carbonyl aldehyde group.

E. coli O157:H7 has been found to survive in dry sausages and cause disease. Isothiocyanates have been studied for their capacity to eliminate pathogens from foods and are attractive from the consumer perspective because of their natural origin. There is a need to better understand how isothiocyanates kill microorganisms and their behaviour in food matrices. It was found that glutathione and cysteine naturally present in meat can react with AIT, forming a conjugate with no or low bactericidal activity against an E. coli O157:H7. In addition, AIT presented higher anti-E. coli activity at lower pH values; therefore, it should be more efficient in acid foods. AIT was also found to inhibit the activity of thioredoxin reductase and acetate kinase; hence, enzymatic inhibition may represent a way in which AIT kills E. coli O157:H7. Mustard powder is used as a spice (active myrosinase) and/or binder (inactive myrosinase) in meat products. Both of these powders killed E. coli O157:H7 in dry fermented sausage. This was not expected since the powder lacking myrosinase is not able to produce isothiocyanates. Starter cultures and E. coli were found to consume significant amounts of glucosinolates. Pediococcus pentosaceus UM 121P and Staphylococcus carnosus UM 123M (higher myrosinase-like activity) were compared against P. pentosaceus UM 116P + S. carnosus UM 109M for their ability in reducing E. coli viability in dry sausage. Sausage batches containing powders of hot mustard, cold mustard, autoclaved mustard and no powder were prepared. Both pairs of starters yielded similar results. Reduction >5 log CFU/g of E. coli O157:H7 occurred after 31 d for hot powder and 38 d for cold powder; there was no reduction in the control. E. coli O157:H7 itself has greater effect on glucosinolate degradation than either pair of starters, which may be more important in determining its survival. Autoclaved powder caused >5 log CFU/g reduction after 18 d. This may be the result of synergistic/additive interaction among E. coli O157:H7 myrosinase-like activity, the presence of newly formed/released antimicrobials in the autoclaved powder and the multiple hurdles present in the dry sausage. Autoclaved mustard powder has potential as a novel food ingredient for the meat industry.

Escherichia (E.) coli O157:H7 survival in dry cured (uncooked) meat products leading to human illness outbreaks is an international problem. Their manufacture does not involve a heat kill step to ensure the destruction of the organism, and the adverse conditions created during processing may not be sufficient to prevent E. coli O157:H7 survival. Deodorized yellow mustard powder has antimicrobial properties from glucosinolate (sinalbin) hydrolysis catalyzed by the endogenous enzyme myrosinase, generating antimicrobial isothiocyanate (PHBIT). Previous work has shown that its addition during dry sausage manufacture was capable of eliminating the pathogen. In this study, its use for the same purpose was investigated during dry cured Westphalian ham production. Hams were inoculated with a 7.5 log cfu•g-1 cocktail of E. coli O157:H7, surface applied with 4% or 6% (w/w) deodorized yellow mustard powder, and monitored for E. coli O157:H7 survival during 80d ham maturation. One trial included the inoculation of Staphylococcus (S.) carnosus, a meat starter culture with myrosinase-like activity, onto the hams (after salt equilibration) to accelerate formation of antimicrobial isothiocyanate from mustard glucosinolate and help control the pathogen. In both trials, E. coli O157:H7 was reduced 3 log cfu•g-1 by 21d on hams treated with mustard powder, whereas only a 1 log cfu•g-1 reduction was found in the inoculated control which was not treated with mustard. By 45d, hams treated with mustard powder showed a reduction of >5 log cfu•g-1 E. coli O157:H7, whereas it took 80d to for numbers in control hams to be similarly reduced. Since a 5 log kill of E. coli O157:H7 was achieved in control hams by the end of 80d, dry cured Westphalian ham manufacture would be considered capable of controlling the risk of E. coli O157:H7 survival by North American regulatory agencies. However, deodorized yellow mustard powder at 4%, and to a greater extent at 6%, eliminated the pathogen at a significantly faster rate than the control during ham processing. Addition of the S. carnosus starter culture in trial 2 may have contributed to the maintenance of this effect through isothiocyanate formation. It also helped restore numbers of staphylococci, which were found to be sensitive to deodorized mustard powder.