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KMID : 1024620100300010148
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Food Science of Animal Resources
2010 Volume.30 No. 1 p.148 ~ p.153
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Virulence Factor Profiles of Escherichia coli Isolated from Pork and Chicken Meats Obtained from Retail Markets
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Choi Sun-Keum
Lee Min-Hwa
Lee Bog-Hieu
Jung Ji-Youn
Choi Chang-Sun
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Abstract
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The aim of this study was to investigate the virulence factor profiles of Escherichia coli strains isolated from pork and
chicken meats purchased from retail markets in Korea. From 943 pork and 142 chicken meats, 217 isolates of E. coli were
cultured . The presence of 11 virulence factors (elt, estI, estII, astA, stx, cdt, cnf, agg, inve, eae, afa) were detected by polymerase chain reaction. Forty one (18.9%) of 217 E. coli isolates carried at least one virulence factor. Among 175 E. coli
isolates from pork, the detection rate of astA, elt, eae, estII, estI, afa, and cnf were 6.9%, 4.6%, 4.6%, 4.0%, 2.3%, 1.1%,
and 0.6%, respectively. However, stx, agg, and cdt were not detected in our isolates. Therefore, we conclude that astA is the most prevalent virulence factor in E. coli isolates contaminated in pork and chicken meats in Korea.
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KEYWORD
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Escherichia coli, astA, prevalence, pork, chicken
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