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Isolation, Identification and Virulence Gene Profiling of E scherichia coli O 157: H 7 in Retail Doner Kebabs, I ran
Author(s) -
Hosseini Hedayat,
Jamshidi Abdollah,
Basssami Mohammad Reza,
Khaksar Ramin,
Zeynali Tayebe,
Mousavi Khaneghah Amin,
Khanzadi Saeid
Publication year - 2013
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12080
Subject(s) - stx2 , virulence , multiplex polymerase chain reaction , gene , polymerase chain reaction , microbiology and biotechnology , biology , escherichia coli , isolation (microbiology) , genetics , shiga toxin
Most illnesses caused by E scherichia coli O 157: H 7 have been associated with eating undercooked, contaminated meat. In this study, a number of 200 cooked beef doner kebab samples from different restaurants across cities of T ehran and M ashhad were analyzed. After enrichment, selective plating and biochemical tests, the DNA from suspected colonies were extracted. Three multiplex polymerase chain reaction ( PCR ) assays to confirm the isolates as E . coli O 157: H 7 and the presence of virulence factors were performed. Specific primers for cH7 and rfbO157 genes in the first and for stx1 and stx2 genes in the second m‐ PCR were used. The third m‐ PCR performed using specific primers for eaeA and EhlyA genes. From 25 nonsorbitol‐fermenting isolates, 21 isolates confirmed as E . coli O 157: H 7. The results of third m‐ PCR showed 12 isolates harboring the EhlyA gene, three isolates the eaeA gene and three isolates harboring both the EhlyA and eaeA genes. Practical Applications The presence of E scherichia coli O 157: H 7 in cooked beef doner kebabs could be considered a serious public health hazard. These three multiplex PCR assay are a suitable method for rapid identification of E . coli O 157: H 7 virulence genes.