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Table 2 Prevalence of STEC serogroups isolated from fermented dairy products in Iran

From: Virulence factors, serogroups and antimicrobial resistance properties of Escherichia coli strains in fermented dairy products

Samples

E. coli positive (%)

O157 (%)

O145 (%)

O128 (%)

O121 (%)

O113 (%)

O111 (%)

O103 (%)

O91 (%)

O45 (%)

O26 (%)

Non detected (%)

Yoghurt (200)

20 (10)

5 (25)

1 (5)

2 (10)

1 (5)

1 (5)

1 (5)

1 (5)

-

1 (5)

3 (15)

4 (20)

Doogh (200)

14 (7)

3 (21.42)

1 (7.14)

1 (7.14)

-

1 (7.14)

1 (7.14)

1 (7.14)

1 (7.14)

-

2 (14.28)

3 (21.42)

Kashk (200)

16 (8)

5 (31.25)

1 (6.25)

1 (6.25)

1 (6.25)

1 (6.25)

1 (6.25)

1 (6.25)

1 (6.25)

1 (6.25)

1 (6.25)

2 (12.5)

Total (600)

50 (8.33)

13 (26)

3 (6)

4 (8)

2 (4)

3 (6)

3 (6)

3 (6)

2 (4)

2 (4)

6 (12)

9 (18)