Prevalence and characterization of Escherichia coli O157 and O157:H7 in retail fresh raw meat in South China-Reference-Cited by-同舟云学术

Prevalence and characterization of Escherichia coli O157 and O157:H7 in retail fresh raw meat in South China

Published:2015-01-23 Issue:4 Volume:65 Page:1993-1999
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Zhang Shuhong,Zhu Xuemei,Wu Qingping,Zhang Jumei,Xu Xiaoke,Li Haigang

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13213-015-1037-x.pdf

Reference40 articles.

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2. Abu-Ali GS, Ouellette LM, Henderson ST, Whittam TS, Manning SD (2009) Differences in adherence and virulence gene expression between two outbreak strains of enterohaemorrhagic Escherichia coli O157:H7. Microbiology 156:408–419

3. Ateba CN, Mbewe M (2011) Detection of Escherichia coli O157:H7 virulence genes in isolates from beef, pork, water, human and animal species in the northwest province, South Africa: public health implications. Res Microbiol 162:240–248

4. Bai L, Liu XM, Fu P, Guo YC (2010) Serotyping and virulence genes of suspected Escherichia coli O157 strains in food from 2005 to 2007. Wei Sheng Yan Jiu 39:335–339 (In Chinese)

5. Bauer ME, Welch RA (1996) Characterization of an RTX toxin from enterohemorrhagic Escherichia coli O157:H7. Infect Immun 64:167–175

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