Prevalence and molecular characterisation of Shiga toxin-producing Escherichia coli in raw milk cheeses from Lazio region, Italy

被引：12
|
作者：
Marozzi, Selene [1 ]
De Santis, Paola [1 ]
Lovari, Sarah [1 ]
Condoleo, Roberto [1 ]
Bilei, Stefano [1 ]
Marciano, Rita [2 ]
Mezher, Ziad [1 ]
机构：
[1] Inst Expt Vet Med Lazio & Tuscany, Via Appia Nuova 1411, I-00178 Rome, Italy
[2] Lazio Reg Vet Hlth Sect, Rome, Italy
来源：
ITALIAN JOURNAL OF FOOD SAFETY | 2016年 / 5卷 / 01期
关键词：
Shiga-toxin-producing Escherichia coli; Raw milk cheeses; Prevalence;
D O I：
10.4081/ijfs.2016.4566
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In recent years, the incidence of foodborne diseases caused by Shiga toxin-producing Escherichia coli (STEC) has increased globally. For this reason, within the specific regional control plan for the detection of STEC in food products in Italy, the presence of STEC in unpasteurised milk cheeses was investigated. In total, 203 samples obtained from March 2011 to December 2013 were analysed, with two standard methods (ISO 16654:2001 and ISO 131362012). Two strains of E. coli 0157 were isolated (2/161, 1.2%) but did not carry any virulence-associated genes and 22 stx-positive samples (22/146, 15.1%) were detected in enrichment cultures, mostly from ovine cheeses. Only two strains isolated from different ovine cheeses carried stx gene and none of these was eae-positive. This study confirms the presence of stx-positive E. coli and suggests that this type of food cannot be excluded as a potential vehicle of STEC.
引用
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页码：4 / 6
页数：3
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