Prevalence and Diversity of Enterotoxigenic Escherichia coli Strains in Fresh Produce

Analysis of fresh produce showed that enterotoxigenic Escherichia coli (ETEC) strains are most often found in cilantro and parsley, with prevalence rates of approximately 0.3%. Some ETEC strains also carried Shiga toxigenic E. coli (STEC) genes but had no STEC adherence factors, which are essential...

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Veröffentlicht in:	Journal of food protection 2014-05, Vol.77 (5), p.820-823
Hauptverfasser:	FENG, Peter C. H, REDDY, Shanker P
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural commodities Annual reports Biodiversity Biological and medical sciences Cholera E coli Enterotoxigenic Escherichia coli - classification Enterotoxigenic Escherichia coli - genetics Enterotoxigenic Escherichia coli - isolation & purification Epidemics Escherichia coli Food contamination & poisoning Food Contamination - analysis Food Contamination - statistics & numerical data Food industries Food safety Fruit - microbiology Fundamental and applied biological sciences. Psychology Genes Gram-negative bacteria Humans Illnesses Infections Lettuce Pathogens Prevalence Salmonella Strain Toxins Tropical diseases Vegetables - microbiology Virulence
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Zusammenfassung:	Analysis of fresh produce showed that enterotoxigenic Escherichia coli (ETEC) strains are most often found in cilantro and parsley, with prevalence rates of approximately 0.3%. Some ETEC strains also carried Shiga toxigenic E. coli (STEC) genes but had no STEC adherence factors, which are essential to cause severe human illness. Most ETEC strains in produce carried stable toxin and/or labile toxin genes but belonged to unremarkable serotypes that have not been reported to have caused human illnesses.
ISSN:	0362-028X 1944-9097
DOI:	10.4315/0362-028X.JFP-13-412