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: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Alborz University of Medical Sciences
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/b0015372ab7a45aebf220a2f1122d9a5 |
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