Isolation and Characterization of Shiga Toxin–Producing Escherichia coli from Retail Beef Samples from Eight Provinces in China-Reference-Cited by-同舟云学术

Isolation and Characterization of Shiga Toxin–Producing Escherichia coli from Retail Beef Samples from Eight Provinces in China

Published:2021-08-01 Issue:8 Volume:18 Page:616-625
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Hu Ying¹,Cui Guangqing²,Fan Yiling³,Liu Yan⁴,Zhou Wei⁵,Huo Shengnan⁶,Wu Xin⁷,Song Sheng⁸,Cui Xuewen⁹,Zhao Linna¹⁰,Bai Li¹¹,Cui Shenghui¹⁰^ORCID,He Zhifei¹¹²

Affiliation:

1. Department of Food Science, College of Food Science, Southwest University, Chongqing, China.

2. Department of Microbiology, Shanxi Provincial Institute for Food and Drug Control, Taiyuan, China.

3. Department of Microbiology, NMPA Key Laboratory for Testing Technology of Pharmaceutical Microbiology, Shanghai Institute for Food and Drug Control, Shanghai, China.

4. Department of Microbiology, Hubei Provincial Institute for Food Supervision and Test, Wuhan, China.

5. Department of Microbiology, Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Zhengzhou, China.

6. Department of Microbiology, Shandong Institute for Food and Drug Control, Jinan, China.

7. Department of Microbiology, Jiang Xi Institute for Food Control, Nanchang, China.

8. Department of Microbiology, Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, China.

9. Department of Microbiology, Microbiological Inspection Center, Sichuan Institute for Food and Drug Control, Chengdu, China.

10. Department of Food Science, The National Institutes for Food and Drug Control, Beijing, China.

11. Department of Microbiology, Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing, China.

12. Department of Microbiology, Chongqing Engineering Research Center of Regional Food, Chongqing, China.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

https://www.liebertpub.com/doi/pdf/10.1089/fpd.2021.0005

Reference42 articles.

1. Detection of Shiga toxin-producing Escherichia coli (STEC) in ground beef and bean sprouts: Evaluation of culture enrichment conditions

2. Molecular and Phylogenetic Characterization of Non-O157 Shiga Toxin-Producing Escherichia coli Strains in China

3. Prevalence and characteristics of Shiga toxin-producing Escherichia coli isolated from retail raw meats in China

4. Low level of cross-resistance between triclosan and antibiotics inEscherichia coliK-12 andE. coliO55 compared toE. coliO157

5. Non‐O157 Shiga Toxin–ProducingEscherichia coliInfections in the United States, 1983–2002

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