Prevalence and Diversity of Enterotoxigenic Escherichia coli Strains in Fresh Produce-Reference-Cited by-同舟云学术

Prevalence and Diversity of Enterotoxigenic Escherichia coli Strains in Fresh Produce

Published:2014-05-01 Issue:5 Volume:77 Page:820-823
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

FENG PETER C. H.¹,REDDY SHANKER P.²

Affiliation:

1. 1Division of Microbiology, U.S. Food and Drug Administration, College Park, Maryland, 20740

2. 2Agricultural Marketing Service, U.S. Department of Agriculture, Washington, D.C. 20250, USA

Abstract

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.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/77/5/820/1686954/0362-028x_jfp-13-412.pdf

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