Scientific journal

49 2010

Journal of Food and Nutrition Research
Summary No. 1 / 2010

Virulence factors in Escherichia coli isolated from chicken meat in Slovakia
Journal of Food and Nutrition Research, 49, 2010, No. 1, s. 10-13

Vladimír Kmeť, nstitute of Animal Physiology, Slovak Academy of Sciences, Šoltésovej 4, SK – 040 01 Košice, Slovakia. E-mail:

Summary: The aim of this study was to examine the presence of virulence factors and assignments to phylogenetic groups in Escherichia coli strains isolated during one year from chicken meat and broiler faeces before slaughtering. The five virulence genes iutA, iss, cvaC, tsh and papC were detected significantly more often amongst meat isolates than in faecal isolates from healthy broilers. Phylogenetic typing showed that all faecal isolates fell into pathogenic group D and group B2, while approximately one half of meat strains belonged to commensal phylogenetic groups A and B1. Majority of meat E. coli strains belonged to the pathogenic serotype O78. Results showed that retail broilers in Slovakian food markets could be the source of E. coli virulence factors for the human population.

Keywords: Escherichia coli; virulence factor; phylogenetic group; meat; poultry

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