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Table 4 Prevalence of O-serogroups in the STEC strains isolated from raw milk and traditional dairy product samples

From: Prevalence, identification of virulence factors, O-serogroups and antibiotic resistance properties of Shiga-toxin producing Escherichia coli strains isolated from raw milk and traditional dairy products

Samples (No. STEC strains) Distribution of O-serogroups (%)
  O157 O26 O103 O111 O145 O45 O91 O113 O121 O128
Raw bovine milk (9) 4 (44.44) 3 (33.33) 1 (11.11) 1 (11.11)
Raw ovine milk (5) 2 (40) 2 (40) 1 (20)
Raw caprine milk (7) 3 (42.85) 2 (28.57) 1 (14.28) 1 (14.28)
Raw buffalo milk (10) 5 (50) 4 (40) 1 (10)
Cheese (17) 8 (47.05) 6 (35.29) 1 (5.88) 1 (5.88) 1 (5.88)
Yoghurt (2) 1 (50) 1 (50)
Butter (4) 1 (25) 2 (50) 1 (25)
Cream (6) 2 (33.33) 2 (33.33) 1 (16.66) 1 (16.66)
Ice-cream (4) 2 (50) 2 (50)
Total (64) 28 (43.75) 24 (37.50) 6 (9.37) 1 (1.56) 1 (1.56) 4 (6.25)