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Shiga toxin-producing Escherichia coli in ground beef at retail level in São Paulo city, Brazil

Grant number: 10/07262-2
Support Opportunities:Regular Research Grants
Duration: September 01, 2010 - September 30, 2012
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Mariza Landgraf
Grantee:Mariza Landgraf
Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil


E. coli O157: H7 is considered the main serotype of Shiga toxin-producing (STEC) involved in outbreaks of foodborne illnesses. However, many cases are occurring throughout the world due to pathogenic strains of STEC non-O157, like O103, O111 and O26. STECs are responsible for symptoms ranging from diarrhea to bloody diarrhea, which can progress to hemolytic uremic syndrome and thrombotic thrombocytopenic purpura, which may cause damage such as chronic renal failure and lead to death. Therefore, they present several virulence factors, including the Shiga toxin (Stx) or verotoxin (Vtx). The vehicles of these microorganisms are several foods, the main one, the ground meat. May also be cited milk and dairy juices, contaminated water and vegetables. Despite the importance of ground beef as a means of transmitting STEC, little is known about their presence in food sold in the city of Sao Paulo. Therefore, the aim of this study is to investigate the presence of STEC in ground beef and characterize them for the presence of theirs virulence factors. (AU)

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