Detección y aislamiento de cepas presuntivas de E.coli productor de toxina shiga en vegetales (espinaca, zanahoria y col) listos para el consumo

Abstract

Vegetables ready-to-eat are vegetables that maintain their freshness and nutritional value, do not incorporate any type of additive in their processing, altering only their original physical; these types of products have been implicated in some cases in the emergence of outbreaks of E. coli O157:H7 in recent years, recognized as an emerging pathogen due to the clinical conditions it generates (Hemorrhagic Colitis and Hemolytic Uremic Syndrome). Considering these antecedents the objective of the present investigation was to know the presence of presumptive strains of E. coli O157:H7 isolated from vegetables (carrot, spinach and cabbage) ready-to-eat. In total, 15 samples of each plant were analyzed, which were enriched in novobiocin modified E. coli broth (0.02g/L) and its subsequent isolation in MacConkey Agar with Sorbitol; The presumptive E. coli O157:H7 colonies were isolated by re-seeding, until typical colonies were obtained and subsequently cryopreserved at -80 ° C. 100% of the analyzed samples presented presumptive bacterial growth for the shiga toxin-producing serotype O157:H7. According to the reference standards, the analyzed samples do not meet the established criteria and can be considered as risk factors in the transmission of ETA, if confirmed by molecular or serological methods