文章基本信息

标题：Escherichia coli O157 in foodstuffs: first year results of monitoring plan in Piedmont region, 2011
本地全文：下载
作者：Antonio Barbaro ; Francesca Rubinetti ; Silvia Gallina 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2012
卷号：1
期号：5
页码：47-49
DOI：10.4081/ijfs.2012.5.47
语种：English
出版社：PAGEPress Publications
摘要：A total of 260 food samples were examined for the presence of Shiga toxin-producing Escherichia coli O157 (STEC O157). Samples were collected between May 2011 and September 2011 in Piedmont region and included 120 minced meat and meat preparation (hamburger and meat balls) and 180 soft and semi-soft cheeses made from raw milk with less than 60 days of ripening. Samples were collected at re-tail level. All samples were tested using an Enzyme Linked Fluorescent Assay (ELFA) (AFNOR BIO 12/8 - 07/00), with kit VIDAS® ECO (bioMérieux); if positive, the samples have been tested with VIDAS® ICE and spread onto selective media to allow the growth of the strains. If present, all the strains have been tested to detect the genes encoding the pathogen factors (stx1, stx2 and eae). STEC O157 was not detected in any products. This survey on the presence of STEC O157 in foodstuffs provided data, demonstrating a low prevalence of the pathogen in our Region.
关键词：E. coli O157; Dairy products; Meat preparation; Survey; STEC