Dr. J. B. NayakRATHOD PRATAPSINH TAKHATSINH2017-04-122017-04-122012http://krishikosh.egranth.ac.in/handle/1/5810007243Poultry 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).enVeterinary science, veterinary public health & epidemiologyDETECTION, CHARACTERIZATIONThesis