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KMID : 0881720170320020129
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 2 p.129 ~ p.134
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Prevalence and Characterization of Diarrheagenic Escherichia coli Isolated from Raw Chicken and Chilled Chicken in Korea
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Cho Yong-Sun
Lee Da-Yeon
Kim Hee-eon
Lee Myung-Ki
Lee Joo-Young
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Abstract
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Diarrheagenic Escherichia coli is now recognized as an important cause of diarrhea, hemorrhagic colitis and hemolytic-uremic syndrome (HUS) worldwide. E. coli were isolated from 80 of 356 (22.5%) chicken and chilled chicken products in Korea. Fifteen virulence genes specific for pathogenic E. coli, including Shiga toxin-producing E. coli (STEC), enteropathogenic E. coli (EPEC), enterotoxigenic E. coli (ETEC), enteroinvasive E. coli (EIEC) and enteroaggregative E. coli (EAEC), were examined by multiplex PCR. STEC virulence markers were detected for eaeA (20.0%), escV (21.3%), stx1 (3.8%), ent (2.5%), EHEC-hly (1.3%), stx2 (1.3%), EAEC virulence marker (astA) was detected in 32.5%. ETEC and EIEC were not detected. STEC serotypes O152, O1, O116, O26, O25, O119 and O153 were found in chicken samples. This suggests the importance of diarrheagenic Escherichia coli control in raw chicken and chilled chicken food for food safety.
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KEYWORD
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Diarrheagenic Escherichia coli , Prevalence , Chicken , Multiplex PCR , STEC O-serogroup
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