Presence and Virulence Characteristics of Shiga Toxin and Non-Shiga Toxin-Producing O157 in Products from Animal Protein Supply Chain Enterprises in South Africa.

Consumption of food that is contaminated with Shiga toxin-producing (STEC) has been linked to serious foodborne disease outbreaks. Our aim was to provide a descriptive study on the presence and virulence factors of STEC and non-STEC O157 isolates recovered from 2017 diverse meat and meat product samples from all provinces of South Africa ( = 1758) and imported meat from South Africa's major ports of entry ( = 259). A cross-sectional study was undertaken to analyze raw intact meat, raw processed (nonintact) meat, and ready-to-eat (RTE) meat from cattle, game, sheep, pork, and poultry. Isolation was performed using International Organization for Standardization-based microbiological techniques, while detection and characterization were performed using real-time PCR (RT-PCR) and conventional PCR targeting the , , , and genes. A total of 28 of 1758 (1.59%; confidence interval [CI] 1.1-2) samples from the domestic market tested positive ( = 10 O157:H7;  = 14 O157: non-H7; and  = 4 non-O157 STEC), while 4/259 (1.54%; CI 0.4-4) samples from ports of entry tested positive for O157:H7 based on RT-PCR. On average, diverse samples from domestic meat and meat products from cattle showed the highest number of positive samples (22/1758; 1.3%; CI 0.8-2). RT-PCR detected more positive samples ( = 32) compared with culture ( = 17). Sixteen different virulence factor combinations were observed. Our findings demonstrate a relatively low presence of diverse STEC strains along the meat value chain. To our knowledge, this is the first extensive report in South Africa to analyze STEC and non-STEC O157 from local and imported samples from many animal species. This is important as it reveals virulence factors in STEC strains circulating in meat and meat products in South Africa, which contribute to the risk of infection.