Importance of *E. coli* Infections and Pathogenic Mechanism

**3**

**Chapter 1**

Meats

**Abstract**

chicken meat

**1. Introduction**

Fast Detection of Pathogenic

*Escherichia coli* from Chicken

Food is a means to sustain and enjoy life, but it is also a medium for microbial contamination, causing disease and death. Fruits, vegetables, meat, and water are the common sources of contamination. *Escherichia coli* is one of the most frequent Pathogenic Bacteria responsible for food poisoning and food-related infections. *E. coli* infection causes severe bloody diarrhea, abdominal cramps, and occasional vomiting. In the present study, electrochemical impedance spectroscopy (EIS), surface plasmon resonance (SPR), and physisorption techniques were evaluated to decrease sample preparation time and to improve the sensitivity and specificity for the detection of low levels of pathogenic *Escherichia coli* in frozen chicken meat. The electrical and optical properties of the immobilized anti-*E. coli* antibody were studied. Moreover, the developed biosensor was used for *E. coli* detection in inoculated frozen chicken meat.

**Keywords:** physisorption, impedance spectroscopy, SPR imaging, *E. coli*, frozen

According to the World Health Organization (WHO), foodborne illnesses are defined as diseases of infectious or toxic nature caused by consumption of contaminated foods or water. The main causes of foodborne illness are viruses, bacteria, parasites, toxins, metals, and prions where bacteria constitute 66% of the problems [1]. *Campylobacter*, *Salmonella*, *Yersinia enterocolitica*, *Clostridium perfringens*, *Listeria monocytogenes*, *Staphylococcus aureus*, and *E. coli O157:H7* are the major Pathogenic Bacteria causing different food illness [2]. The most common clinical symptoms of foodborne illnesses are diarrhea, vomiting, abdominal cramps, headache, and nausea. In many developing countries, the elderly and children under the age of 5 years are at higher risk of food infection. Among the foodborne pathogens, *E. coli* and *Salmonella* are the most common and frequent pathogens responsible for food poisoning and food-related infections. These two Pathogenic Bacteria can be

Nowadays, *Escherichia coli* and *Salmonella* are the most important and frequent pathogens responsible for food poisoning and food-related infections in chicken meat [2–6]. *E. coli* is a normal inhabitant of intestinal tracts and can be found in chicken feces, litter, dust, and rodent droppings [7]. Preventing food contamination and human infection from *E. coli* requires continuous control measures at all stages of the

transferred by poultry meat, red meat, desserts, and egg.

*Saloua Helali and Adnane Abdelghani*

#### **Chapter 1**
