Aislamiento y caracterización de Escherichia coli productor de toxina Shiga en hamburguesas supercongeladas y quesos de pasta blanda.

Gómez, D; Miliwebsky, E; Fernández Pascua, C; Baschkier, A; Manfredi, E; Zotta, M; Nario, F; Piquín, A; Sanz, M; Etcheverría, A; Padola, N; Parma, A; Rivas, M

Aislamiento y caracterización de Escherichia coli productor de toxina Shiga en hamburguesas supercongeladas y quesos de pasta blanda. / [Isolation and characterization of Shiga-toxin-producing Escherichia coli from frozen hamburgers and soft cheeses]

Gómez, D; Miliwebsky, E; Fernández Pascua, C; Baschkier, A; Manfredi, E; Zotta, M; Nario, F; Piquín, A; Sanz, M; Etcheverría, A; Padola, N; Parma, A; Rivas, M.

Afiliação

Rivas, M; Servicio de Bacteriología, Instituto Nacional de Epidemiología Dr. Juan H. Jara, ANLIS Dr. Carlos G Malbr.

Rev. argent. microbiol ; Rev. argent. microbiol;34(2): 66-71, 2002 Apr-Jun.

Article em Es | BINACIS | ID: bin-39174

Biblioteca responsável: AR32.1

ABSTRACT

ABSTRACT

Shiga toxin producing-Escherichia coli (STEC), an important emerging foodborne pathogen, has been associated with bloody and non-bloody diarrhea, hemorrhagic colitis, hemolytic uremic syndrome (HUS) and thrombotic thrombocytopenic purpura. The cattle have been shown to be a major reservoir of STEC and raw foods such as ground beef and milk are the most common vehicles of infection. In the present study, the prevalence of STEC in 95 samples of frozen hamburgers and in 114 samples of soft cheese was established in 8.4

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Coleções: 06-national / AR Base de dados: BINACIS Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: Es Revista: Rev. argent. microbiol Ano de publicação: 2002 Tipo de documento: Article País de publicação: Argentina

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