USE of PROBES TO DETECT VIRULENCE FACTOR DNA-SEQUENCES in ESCHERICHIA-COLI STRAINS ISOLATED FROM FOODS

USE of PROBES TO DETECT VIRULENCE FACTOR DNA-SEQUENCES in ESCHERICHIA-COLI STRAINS ISOLATED FROM FOODS

Autor Franco, BDGM Google Scholar
Gomes, TAT Google Scholar
Jakabi, M. Google Scholar
Marques, LRM Google Scholar
Instituição Universidade Federal de São Paulo (UNIFESP)
Resumo Escherichia coli strains were isolated from 96 food samples (32 milks, 4 dairy products, 36 raw meats, 7 meat products, 7 sandwiches and 10 ready-to-eat meals). A total of 306 colonies was submitted to hybridization assays with DNA probes for the following virulence factors: heat-labile toxins (LT-I and LT-II), heat-stable toxins (ST-h and ST-p), Shiga-like toxins (SLT-I and SLT-II), adherence factor of enteropathogenic E. coli (EAF) and invasive factor (INV). Six colonies isolated from 4 food samples hybridized with the probes for LT-II (3 colonies isolated from a milk sample), SLT-I and SLT-II (1 colony isolated from raw bovine meat) or EAF (2 colonies isolated from two raw chicken meat samples).
Palavra-chave ESCHERICHIA-COLI
VIRULENCE FACTORS
DNA HYBRIDIZATION ASSAYS
FOODS
Idioma Inglês
Data de publicação 1991-04-01
Publicado em International Journal of Food Microbiology. Amsterdam: Elsevier B.V., v. 12, n. 4, p. 333-338, 1991.
ISSN 0168-1605 (Sherpa/Romeo, fator de impacto)
Publicador Elsevier B.V.
Extensão 333-338
Fonte http://dx.doi.org/10.1016/0168-1605(91)90147-H
Direito de acesso Acesso restrito
Tipo Artigo
Web of Science WOS:A1991FK13800006
Endereço permanente http://repositorio.unifesp.br/handle/11600/25199

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