Prevalence of enterotoxigenic Escherichia coli in some processed raw food from animal origin.

Applied and environmental microbiology ·Vol. 39 ·No. 1 ·1980-01-00 ·Pages 270-1

Reis MH, Vasconcelos JC, Trabulsi LR

Abstract

Eighteen of 1,200 colonies of Escherichia coli isolated from "keebe," hamburger, or sausage produced heat-labile enterotoxin. None of them produced heat-stable enterotoxin. The characteristics of 9 of the 18 strains are presented.

MeSH Terms

Anti-Bacterial Agents/pharmacology Enterotoxins/biosynthesis Escherichia coli/classification,isolation & purification,metabolism Food Microbiology Hot Temperature Meat Meat Products Serotyping

Chemicals

Anti-Bacterial Agents Enterotoxins

Authors & Affiliations

3 authors, click to expand affiliations / ORCID

Reis M H

Vasconcelos J C

Trabulsi L R

References (14)

14 references, click to expand

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Heat-labile enterotoxin production in isolates from a shipboard outbreak of human diarrheal illness.
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Article Info

Journal

Applied and environmental microbiology

Abbr.

Appl Environ Microbiol

ISSN

0099-2240

DOI

10.1128/aem.39.1.270-271.1980

Published

1980-01-00

Pages

270-1

Language

English

Region

United States

NLM ID

7605801

PMCID

PMC291315

Subset

External Links

PubMed source DOI: 10.1128/aem.39.1.270-271.1980 PMC Full Text View journal details

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Prevalence of enterotoxigenic Escherichia coli in some processed raw food from animal origin.

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