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

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)

-