Aislamiento y caracterización de Escherichia coli O157:H7 a partir de carne molida de bovino en Lima-Per

The aim of the study was to isolate and characterize E. coli O157: H7 from fresh ground beef obtained in different food markets. 195 samples were analyzed, for isolation and enumeration of E. coli was used most probable number technique using multiple tubes, for the isolation and characterization of E. coli O157: H7 selective enrichment and biochemical analysis, characteristic colonies were confirmed serologically. To determine the presence of shigatoxin (stx1, stx2) and intimin (eaeA) was done with multiplex real time PCR and for enterohemolysin the hemolysis test. The 87.18% of the samples were positive for E. coli and 77.95% had a count greater than or equal to 50 NMP/g. Were obtained 3 (1.54%) strains of E. coli O157: H7, one stx1 +/stx2 +/eaeA - and enterohemolysin -, one stx1 +/stx2 -/eaeA + and enterohemolysin - and the other stx1 -/stx2 -/eaeA - and enterohemolysin +. Also obtained 4 (2.05%) strains of E. coli O157 non H7, no virulence factors presented. The study found that the risk potential E. coli O157: H7 affecting the population of Lima.