Enteropathogenic (EPEC) and Shigatoxigenic Escherichia coli (STEC) in broiler chickens and derived products at different retail stores |
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Authors: | Mó nica Zulema Alonso,Edgardo Mario Rodrí guez |
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Affiliation: | a Laboratorio de Inmunoquímica y Biotecnología, Departamento Sanidad Animal y Medicina Preventiva, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Pinto 399 (7000), Tandil, Argentina b Área de Bioestadística, Departamento Sanidad Animal y Medicina Preventiva, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Pinto 399 (7000), Tandil, Argentina |
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Abstract: | Enteropathogenic (EPEC) and Shigatoxigenic Escherichia coli (STEC) are foodborne pathogens that cause potentially fatal infant diarrhea and hemolytic uremic syndrome, respectively. We investigated the presence of intimin and Shiga toxin encoding genes, as indicators of EPEC and STEC presence in cloacae and chicken products. The analyzed products were hamburgers, giblets and carcasses obtained from poultry and butcher shops. EPEC contamination predominated over STEC contamination in cloacae and chicken products, although some differences were detected when the kind of food or shop was taken into account. In particular, among chicken hamburgers we found a greater proportion of EPEC than STEC-positive samples at poultry shops, while in butcheries STEC was predominant. This finding could suggest cross contamination during handling at butcheries. The results indicate that it is necessary to improve hygienic measures both during slaughtering and manipulation of chicken products at retail stores, to provide a safe product to consumers. |
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Keywords: | Intimin Shiga-toxin EPEC STEC Chicken products PCR |
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