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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)