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http://dx.doi.org/10.5851/kosfa.2010.30.1.148

Virulence Factor Profiles of Escherichia coli Isolated from Pork and Chicken Meats Obtained from Retail Markets  

Choi, Sun-Keum (Department of Food and Nutrition, Chung-Ang University)
Lee, Min-Hwa (Department of Food and Nutrition, Chung-Ang University)
Lee, Bog-Hieu (Department of Food and Nutrition, Chung-Ang University)
Jung, Ji-Youn (Department of Companion and Laboratory Animals Science, Kongju National University)
Choi, Chang-Sun (Department of Food and Nutrition, Chung-Ang University)
Publication Information
Food Science of Animal Resources / v.30, no.1, 2010 , pp. 148-153 More about this Journal
Abstract
The aim of this study was to investigate the virulence factor profiles of Escherichia coli strains isolated from pork and chicken meats purchased from retail markets in Korea. From 943 pork and 142 chicken meats, 217 isolates of E. coli were cultured. The presence of 11 virulence factors (elt, estI, estII, astA, stx, cdt, cnf, agg, inve, eae, afa) were detected by polymerase chain reaction. Forty one (18.9%) of 217 E. coli isolates carried at least one virulence factor. Among 175 E. coli isolates from pork, the detection rate of astA, elt, eae, estII, estI, afa, and cnf were 6.9%, 4.6%, 4.6%, 4.0%, 2.3%, 1.1%, and 0.6%, respectively. However, stx, agg, and cdt were not detected in our isolates. Therefore, we conclude that astA is the most prevalent virulence factor in E. coli isolates contaminated in pork and chicken meats in Korea.
Keywords
Escherichia coli; astA; prevalence; pork; chicken;
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