Evaluation of stx1, stx2, hlyA, and eaeA Virulence Genes in Escherichia coli O157:H7 Isolated from Meat (Beef and Mutton) in Hamedan, Iran, During 2015-2016

Background and Objectives: Consuming raw or undercooked cattle meat is the most common transmission way of infection with Escherichia coli O157:H7. The present study aimed to identify virulence genes stx1, stx2, hlyA, and eaeA in E. coli isolated from meat samples (beef and mutton) in Hamedan during...

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Autores principales: Fatemeh Binandeh, Mohammadreza Pajohi-Alamoti, Pezhman Mahmoodi, Azam Ahangari
Formato: article
Lenguaje:EN
Publicado: Alborz University of Medical Sciences 2020
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Acceso en línea:https://doaj.org/article/b0015372ab7a45aebf220a2f1122d9a5
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