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Ninety-oneEscherichia coli strains isolated from porcine neonatal diarrhea, representing 28 O-groups and rough and non-O-groupable strains, were examined for enterotoxigenicity (heat stable [ST] or heat labile [LT]) by using bacterial suspensions in intestinal loop tests in 3- to 7-week-old piglets and culture supernatant fluids in the Y1 adrenal cell test, the 18-h rabbit intestinal loop test, and the infant mouse test. Eleven strains in O-groups 101, 138, 147, and 149 were positive in all four assay systems and were designated ST + LT. Fourteen strains within O-groups 8, 9, 20, 64, 141, and 149 and non-O-groupable were positive only in the 3- to 7-week-old piglet loop test and the infant mouse test and were designated ST pig + mouse. Sixteen strains distributed among O-groups 8, 16, 32, 50, 51, 98, 115, 141, 149, and 157 were positive only in the piglet intestinal loop test and were designated ST pig. Three strains of O-groups 8, 9, and 140 were positive only in the infant mouse assay and were designated ST mouse. Two strains of O-group 149 were positive in all tests except the infant mouse test and were designated LT. A total of 42 strains were negative in all four tests (Ent- ), and 3 strains could not be categorized by the enterotoxigenicity criteria used. All K88-positive isolates, 17 strains of O-groups 8, 32, 147, and 149, were positive in at least one enterotoxigenicity test. ST pig and ST mouse strains gave positive intestinal loop tests as bacterial suspensions in 4- to 10-day-old piglets. A 6-h piglet intestinal loop test performed with heat-inactivated culture supernatants was preferable to an 18- to 20-h test for determination of ST production by strains of diverse O-groups. ST production by the two strains designated LT was detected by the 6-h test. The infant mouse test, although highly reproducible and convenient, appears to possess considerable limitations in routine screening ofE. coli of porcine origin for ST production.

Comparison of Different Assays for Definition of Heat-Stable Enterotoxigenicity of Escherichia coli Porcine Strains