Resumo

BRAVO, V. J. B.  e  VILLALOBOS DE BASTARDO, L. B.. Enterohemorragic Escherichia coli in meat product marketed in Cumaná, Venezuela.. Rev. Soc. Ven. Microbiol. [online]. 2002, vol.22, n.2, pp.119-121. ISSN 1315-2556.

Abstract E. coli O157:H7 has been associated to the consumption of undercooked ground meat. In order to determinate the presence of enterohemorragic E. coli (EHEC), bacteriological samples of ground meat and fresh sausage in the municipal market of Cumaná were collected among February 1997 and March 1998. Samples were assayed for EHEC by enrichment in modified EC broth and plating onto SMAC Agar. Sorbitol negative strains were identified by conventional biochemical tests, ID32E strips and MUG test. Serology of MUG test negative strains was carried out with by monovalent antiserum, and heat stable toxin production by Dean´s test. Additionally antibiotic profiles were determinated. Ninety five negative sorbitol strains were isolated, only three (3,15%) of those strains were confirmed as E. coli O157:H7 toxin stable producers. One of those showed resistance to ampicillin, ceftazidime and tetracicline.

Palavras-chave : Escherichia coli enterohemorrágica; aislamiento; cárnicos.