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Table 4 Prevalence of O-serogroups in the STEC strains isolated from raw milk and traditional dairy product samples

From: Prevalence, identification of virulence factors, O-serogroups and antibiotic resistance properties of Shiga-toxin producing Escherichia coli strains isolated from raw milk and traditional dairy products

Samples (No. STEC strains)

Distribution of O-serogroups (%)

 

O157

O26

O103

O111

O145

O45

O91

O113

O121

O128

Raw bovine milk (9)

4 (44.44)

3 (33.33)

–

1 (11.11)

–

–

–

–

1 (11.11)

–

Raw ovine milk (5)

2 (40)

2 (40)

–

1 (20)

–

–

–

–

–

–

Raw caprine milk (7)

3 (42.85)

2 (28.57)

–

–

–

1 (14.28)

–

–

1 (14.28)

–

Raw buffalo milk (10)

5 (50)

4 (40)

–

1 (10)

–

–

–

–

–

–

Cheese (17)

8 (47.05)

6 (35.29)

–

1 (5.88)

–

–

–

1 (5.88)

1 (5.88)

–

Yoghurt (2)

1 (50)

1 (50)

–

–

–

–

–

–

–

–

Butter (4)

1 (25)

2 (50)

–

1 (25)

–

–

–

–

–

–

Cream (6)

2 (33.33)

2 (33.33)

–

1 (16.66)

–

–

–

–

1 (16.66)

–

Ice-cream (4)

2 (50)

2 (50)

–

–

–

–

–

–

–

–

Total (64)

28 (43.75)

24 (37.50)

–

6 (9.37)

–

1 (1.56)

–

1 (1.56)

4 (6.25)

–