Myanmar Health Sciences Research Journal
Volume 26, Number 1
TITLE: Detection of Verotoxic Escherichia coil in street Vended Grilled Meat
AUTHOR: Theingi Win Myat, Thaung Hla, Mo Mo Win, Lai Lai San, Thin Thin Wah, Tin Tin Htwe, May Than Htay; Mar Mar Nyein
SOURCE: Myanmar Health Sciences Research Journal. 2014; 26(1):48-51
ABSTRACT: Verotoxin producing Escherichia coli (VTEC), particularly 0157:117 serotype is more significant than other well-recognized food-borne pathogens and its contamination is known to be largely associated with raw and undercooked meat. This study was aimed to detect VTEC in street vended grilled meats. A total of 75 grilled meat samples (25 samples each for chicken, pork and mutton) were collected from street vendors in Latha Township and tested tor coliforms, fecal coliforms and Escherichia coli by standard microbiological analysis procedures and verotoxin production was detected by Reverse Passive Latex Agglutination (RPLA) test. Out of 75 samples tested, coli forms were isolated from 58 samples (77.33%), fecal coliforms in 45 samples (60%) and Escherichia coli in 29 samples (3 8.67%). Coliform, fecal coliform and Escherichia coli counts were ranging from 3 to > 1,100 MPN/g, Verotoxin 1 (VT 1) was detected in 3 isolates (I isolate from grilled chicken and 2 isolates from grilled pork), Verotoxin 2 (VT2) in 3 isolates (2 isolates from grilled chicken and I isolate from grilled pork) and both VTl and VT2 in 3 isolates (all from grilled pork). Among the isolated Escherichia coli, 2 isolates were found to be of O157K+ serotype (1 from grilled pork and 1 from grilled chicken), As VTEC can infect even with as low as 10 organisms and causes severe complications like Hemorrhagic Colitis and Hemolytic Uremic Syndrome, the presence of VTEC strains in the tested samples is of considerable risk to the health of consumers and highlights the importance of food safety interventions.
SUBJECT HEADINGS: Escherichia coil. Meat.