USE OF PROBES TO DETECT VIRULENCE FACTOR DNA-SEQUENCES IN ESCHERICHIA-COLI STRAINS ISOLATED FROM FOODS

被引：7

作者：

FRANCO, BDGM ^{[1
]}

GOMES, TAT ^{[1
]}

JAKABI, M ^{[1
]}

MARQUES, LRM ^{[1
]}

机构：

[1] ESCOLA PAULISTA MED SCH,DEPT MICROBIOL IMMUNOL & PARASITOL,BR-04023 SAO PAULO,BRAZIL

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1991年 / 12卷 / 04期

关键词：

ESCHERICHIA-COLI; VIRULENCE FACTORS; DNA HYBRIDIZATION ASSAYS; FOODS;

D O I：

10.1016/0168-1605(91)90147-H

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Escherichia coli strains were isolated from 96 food samples (32 milks, 4 dairy products, 36 raw meats, 7 meat products, 7 sandwiches and 10 ready-to-eat meals). A total of 306 colonies was submitted to hybridization assays with DNA probes for the following virulence factors: heat-labile toxins (LT-I and LT-II), heat-stable toxins (ST-h and ST-p), Shiga-like toxins (SLT-I and SLT-II), adherence factor of enteropathogenic E. coli (EAF) and invasive factor (INV). Six colonies isolated from 4 food samples hybridized with the probes for LT-II (3 colonies isolated from a milk sample), SLT-I and SLT-II (1 colony isolated from raw bovine meat) or EAF (2 colonies isolated from two raw chicken meat samples).

引用

页码：333 / 338

页数：6

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