Shiga Toxin - Producing Escherichia Coli (STEC) in Meat: Selected Studies, Review

M. ABD Elgadir

Abstract: Wide range of food stuffs currently are associated with toxin - producing Escherichia Coli (TPEC) and potentially increased the risk of human disease. Raw meats and ready-to-eat meat products obtained from some animals such as cattle, goats, sheep and pork have been identified as an important source of Shiga Toxin - Producing Escherichia Coli (STEC) which could cause infection to humans. Contamination of meat and meat produts with shiga toxin-producing Escherichia coli (STEC) has became preeminent of the world concern for the last few decades due to the increasing of numerous number of illness occurring from this microorganism. The toxin of STEC is well recognized and associated with causes of diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome in humans. The human infections ocuur due to consumption of animal origins with STEC-contaminated meat in addition to other foodstuffs. The aim of this investigation was to summarise detection and prevalence of toxin-producing Escherichia coli (STEC) in different types of meat and meat products in order to give a clear picture about this microorganism.

Keywords: Meat, Shiga, Toxin, Escherichia coli, STEC

How to Cite?: M. ABD Elgadir, "Shiga Toxin - Producing Escherichia Coli (STEC) in Meat: Selected Studies, Review", Volume 6 Issue 11, November 2017, International Journal of Science and Research (IJSR), Pages: 906-910, https://www.ijsr.net/getabstract.php?paperid=10091705, DOI: https://dx.doi.org/10.21275/10091705