JOURNAL ARTICLE

Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables.

  • Published In: Food Science & Technology International, 2024, v. 30, n. 1. P. 30 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Gökmen, Mukadderat; İlhan, Ziya; Tavşanlı, Hakan; Önen, Adem; Ektik, Nisanur; Göçmez, Enise Begüm 3 of 3

Abstract

This study focuses on the prevalence of the top seven shiga toxin–producing Escherichia coli (STEC) serotypes—O157, O26, O45, O103, O111, O121, and O145—in animal source foods and vegetables collected in Balıkesir Province, Turkey. Among 294 samples tested, 88.4% were positive for E. coli, and 11.1% carried shiga toxin (stx1/2) and eae genes indicative of STEC; 93.1% of these STEC-positive samples were identified as one of the top seven serotypes, predominantly O111 in beef and O145 in vegetables. Notably, serotypes O26, O121, and O157 were not detected in any samples. The findings underscore the public health risk posed by these STEC serotypes in both animal-derived foods and fresh produce, emphasizing the need for strict hygiene practices during food production and processing.

Additional Information

  • Source:Food Science & Technology International. 2024/01, Vol. 30, Issue 1, p30
  • Document Type:Article
  • Subject Area:Nutrition and Dietetics
  • Publication Date:2024
  • ISSN:1082-0132
  • DOI:10.1177/10820132221125104
  • Accession Number:173960233
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