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Table 3 Distribution of virulence factors in Escherichia coli subtypes isolated from hospital food samples

From: Shiga (Vero)-toxin producing Escherichia coli isolated from the hospital foods; virulence factors, o-serogroups and antimicrobial resistance properties

Samples (No. positive) Subtypes No. positive samples Virulence genes
Raw meat (12) Non detected 2 (33.33) -
EHEC 1 (16.66) stx1, eae, ehly: 1 (100)
AEEC 3 (50) stx1: 3 (100) stx2: 1 (33.33) eaeA: 3 (100) stx1, eaeA: 1 (33.33) stx2, eaeA: 1 (33.33) stx1, stx2, eaeA: 1 (33.33)
Total 6 (50)  
Raw chicken (10) Non detected 1 (20) -
EHEC 1 (20) stx1, eae, ehly: 1 (100)
AEEC 3 (60) stx1: 3 (100) stx2: 1 (33.33) eaeA: 3 (100) stx1, eaeA: 1 (33.33) stx2, eaeA: 1 (33.33) stx1, stx2, eaeA: 1 (33.33)
Total 5 (50) -
Raw fish (1) Non detected 1 (100) -
EHEC - -
AEEC - stx1: - stx2: - eaeA: - stx1, eaeA: - stx2, eaeA: - stx1, stx2, eaeA: -
Total 1 (100) -
Cooked meat (6) Non detected 1 (25) -
EHEC 1 (25) stx1, eae, ehly: 1 (100)
AEEC 2 (50) stx1: 2 (100) stx2: 1 (50) eaeA: 2 (100) stx1, eaeA: 1 (50) stx2, eaeA: 1 (50) stx1, stx2, eaeA: 1 (50)
Total 4 (66.66) -
Cooked chicken (3) Non detected 1 (33.33) -
EHEC - -
AEEC 1 (33.33) stx1: 1 (100) stx2: - eaeA: 1 (100) stx1, eaeA: 1 (100) stx2, eaeA: - stx1, stx2, eaeA: -
Total 2 (66.66) -
Cooked fish (3) Non detected 1 (50) -
EHEC - -
AEEC 1 (50) stx1: 1 (100) stx2: - eaeA: 1 (100) stx1, eaeA: 1 (100) stx2, eaeA: - stx1, stx2, eaeA: -
Total 2 (66.66) -
Soup (4) Non detected - -
EHEC 1 (33.33) stx1, eae, ehly: 1 (100)
AEEC 2 (66.66) stx1: 2 (100) stx2: 1 (50) eaeA: 2 (100) stx1, eaeA: 1 (50) stx2, eaeA: 1 (50) stx1, stx2, eaeA: 1 (50)
Total 3 (50) -