DETECTION AND MOLECULAR CHARACTERIZATION OF ESCHERICHIA COLI FROM RAW POULTRY MEAT
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Date
2012
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
AAU, Anand
Abstract
Poultry meat is a highly digestible, tasty and low-calorie food, often
recommended by nutritionists over other meats. Poultry meat is often contaminated
with Escherichia coli at the time of slaughtering. E coli are normal inhabitants of the
gastrointestinal tract of animals, birds and humans of which only some strains have
become highly adapted to cause diarrhoea and a range of extra-intestinal diseases. E.
coli are routinely characterised by serological identification of somatic O, flagellar H
and capsular K antigens. However, while some serotypes correlate closely with
certain clinical syndromes, differentiation of pathogenic strains from the normal flora
depends on the identification of virulence characteristics. These bacteria include
strains of Enterotoxigenic E. coli (ETEC), Enteropathogenic E. coli (EPEC),
Enteroinvasive E. coli (EIEC), Enterohaemorrhagic or Verotoxigenic E. coli
(EHEC/VTEC), Enteroaggregative E. coli (EAEC) and Diffusely adherent E. coli
(DAEC).
Description
Keywords
Veterinary science, veterinary public health & epidemiology, DETECTION, CHARACTERIZATION