Study on Virulence Factors of Escherichia Coli Isolates of Buffalo Meat Origin

Authors

  • S. Kaskhedikar Department of Veterinary Microbiology College of Veterinary Sc. and A.H., Mhow-453446 (M.P.)
  • Daljeet Chhabra Department of Veterinary Microbiology College of Veterinary Sc. and A.H., Mhow-453446 (M.P.)
  • R. Sharda Department of Veterinary Microbiology College of Veterinary Sc. and A.H., Mhow-453446 (M.P.)

Keywords:

Buffalo meat, E. coli, Virulence factors

Abstract

The global increase in food-borne diseases poses major challenges to health delivery and consequently economic well being of all nations, particularly the developing countries. 29 E. coli strains isolated from total 50 buffalo meat samples were tested for colonization factors (HA, Salt aggregation test and Congo red dye binding assay). Out of total 29 E. coli strains isolated from buffalo meat, 24 (82.75%) strains exhibited MSHA and 18 (62.06%) strains exhibited MRHA, 14 (48.27%) were positive for congo red dye binding and 11 (37.93%) isolates were positive for salt aggregation test. 

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Published

2017-02-15

Issue

Vol. 12 No. 3 (2017): The Indian Journal of Veterinary Sciences and Biotechnology (IJVSBT) (Jan-Mar) 2017

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Kaskhedikar, S., Chhabra, D., & Sharda , R. (2017). Study on Virulence Factors of Escherichia Coli Isolates of Buffalo Meat Origin. Indian Journal of Veterinary Sciences and Biotechnology, 12(3), 62–64. Retrieved from https://acspublisher.com/journals/index.php/ijvsbt/article/view/2749