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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Top Six Non-O157 E. coli
Top Six Shiga Toxin Producing Escherichia coli Classed as Adulterants: Background,
Detection, Control and Implications to the Industry
(Webinar length:  1h 33m)

Overview

Escherichia coli O157:H7 is an established human pathogen of great significance that
accounts for an estimated 73, 000 cases per year, 2000 hospitalizations and 60 deaths each
year. The pathogenicity of E. coli O157:H7 is primarily due to the bacterium’s ability to
produce shiga toxin that leads to Heamolytic Uremic Syndrome (HUS). Although E. coli O157:
H7 is the most predominant, it should be noted that there are over 200 serotypes of E. coli
within the STEC group that are commonly referred to as non-O157 STEC. It is estimated that
the prevalence of non-O157 STEC is double the prevalence of E. coli O157:H7 in foods but
accounts for half the clinical cases with HUS being encountered. The lower virulence of non-
O157 STEC is attributed to the lack of all the necessary virulence factors to cause illness. Yet,
in recent years there has been a significant increase in non-O157 STEC related illnesses,
including HUS, that have implicated 6 serotypes (referred to as the Top 6). This has now led
to the Top Six being classified along with E. coli O157:H7 as adulterants. Federal authorities
have seen the policy move as a major step in enhancing the microbiological safety of beef.
However, the industry views the policy change as unnecessary without scientific basis and will
add to the financial burden that will ultimately be paid by the public.

The following webinar will describe the evolutionary history of STEC and the underlying
reasons why the diverse group exhibits a spectrum of virulence. The prevalence of non-O157
STEC will be outlined along with dissemination routes and examples of outbreaks that have
occurred in recent years. The available detection methods and challenges in developing more
reliable diagnostics will be covered. Approaches to control STEC at different levels of the
food chain will be described and policy positions by different countries as they relate to non-
O157 STEC described. The implications of classing the Top Six as adulterants to the industry
and on food safety will be discussed.


Learning objectives:

Evolution of the STEC group
Important sources of non-O157 STEC and dissemination routes
Outbreaks implicating non-O157 STEC
Approaches to control non-O157 STEC at the farm, processing and user interface levels
Diagnostics for detection and differentiating STEC
Regulatory policy relating to non-O157 STEC
Future trends in the area of non-O157 STEC
Who will benefit

QA and QC Managers
Production Managers
Food Scientists and Technologists
Food Safety Personnel
HACCP Coordinators
Government food inspectors

Presenter - Dr. Keith Warriner

Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science
at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the
University of Nottingham, UK and PhD in Microbial Physiology from the University College of
Wales Aberystwyth, UK. He later went on to work on biosensors within the University of
Manchester, UK and subsequently returned to the University of Nottingham to become a
Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in
2002.

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner
has published more than 100 papers, book chapters, patents, and conference abstracts. He
has broad research areas encompassing development of decontamination technologies,
biosensors for biohazard detection, and more fundamental research on the interaction of
human pathogens with plants. One notable research accomplishment was the development of
a decontamination treatment for sanitizing seeds destined for sprout production and a further
process based on Advanced Oxidation Process for inactivating pathogens on fresh produce.
Current research in the area is focused on developing biocontrol strategies based on using a
combination of antagonistic bacteria and bacteriophage to reduce levels of human pathogens
at the primary production stage.

Webinar Price ($289)
Click here to buy it

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