Determinación de Toxina Shiga en cepas de Escherichia coli aisladas de vegetales listos para el consumo y empacados de la ciudad de Loja.

Abstract

Abstract:Escherichia coli is a gram-negative bacillus that is part of the intestinal microbiota, however, there are six pathotypes associated with gastrointestinal diseases which are grouped by their pathogenic mechanism and the coding of genes associated with virulence. E. coli enterohemorrhagic has the capacity to produce toxins called Shiga Toxin, associated with severe diseases such as hemolytic uremic syndrome (HUS) and hemorrhagic colitis (CH). Many foods have been associated with outbreaks caused by this bacteria, especially meats, raw meat products followed by vegetables such as spinach and lettuce. The purpose of the present is to determine the presence of Shiga Toxin in 26 strains of Escherichia coli from vegetables ready for consumption and packaged from the city of Loja. For the determination, the conventional PCR technique was used, obtaining the following prevalence 11.54% (3/26) E. coli O157: H7, 46.15% (12/26) E. coli not O157: H7 and 42, 31% (11/26) non-pathogenic.