Enteropathogenic (EPEC) and Shigatoxigenic Escherichia coli (STEC) in broiler chickens and derived products at different retail stores

ALONSO, M.Z.; LUCCHESI, P.M.A.; RODRIGUEZ, E.M.; PARMA, A.E.; PADOLA, N.L.

FOOD CONTROL

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2012 vol. 23 p. 351 - 355

0956-7135

Enteropathogenic (EPEC) and Shigatoxigenic Escherichia coli (STEC) are foodborne pathogens that causepotentially fatal infant diarrhea and hemolytic uremic syndrome, respectively. We investigated thepresence of intimin and Shiga toxin encoding genes, as indicators of EPEC and STEC presence in cloacaeand chicken products. The analyzed products were hamburgers, giblets and carcasses obtained frompoultry and butcher shops. EPEC contamination predominated over STEC contamination in cloacae andchicken products, although some differences were detected when the kind of food or shop was taken intoaccount. In particular, among chicken hamburgers we found a greater proportion of EPEC than STECpositivesamples at poultry shops, while in butcheries STEC was predominant. This finding could suggestcross contamination during handling at butcheries. The results indicate that it is necessary improvehygienic measures both during slaughtering and manipulation of chicken products at retail stores, toprovide a safe product to consumers.