Prevalence, genetic characterization and virulence genes of sorbitol-fermenting Escherichia coli O157:H- and E. coli O157:H7 isolated from retail beef

Sorbitol-fermenting (SF) Escherichia coli O157:H- strains have emerged as important pathogens and have been associated with a higher incidence of progression to hemolytic–uremic syndrome (HUS) than non-sorbitol fermenting (NSF) E. coli O157:H7. The present study was carried out to determine the prev...

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Veröffentlicht in:	International journal of food microbiology 2013-08, Vol.165 (3), p.295-301
Hauptverfasser:	Sallam, Khalid Ibrahim, Mohammed, Mahmoud Ahmed, Ahdy, Asmaa Mohammed, Tamura, Tomohiro
Format:	Artikel
Sprache:	eng
Schlagworte:	Agar Animals Beef Biological and medical sciences Cattle Egypt Escherichia coli Escherichia coli O157 - genetics Escherichia coli O157 - isolation & purification Escherichia coli O157 - pathogenicity Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Meat - microbiology Meat and meat product industries O157:H7 Polymerase Chain Reaction Shiga Toxin - genetics Sorbitol - metabolism Sorbitol-fermenting Virulence Factors - genetics Virulence genes
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