title: Prevalence of enterotoxigenic Escherichia coli in some processed raw food from animal origin.
abstract: Eighteen of 1,200 colonies of Escherichia coli isolated from "keebe," hamburger, or sausage produced heat-labile enterotoxin. None of them produced heat-stable enterotoxin. The characteristics of 9 of the 18 strains are presented.
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology; D004768:Enterotoxins / Q000096:biosynthesis*; D004926:Escherichia coli / Q000145:classification / Q000302:isolation & purification* / Q000378:metabolism; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat; D008461:Meat Products; D012703:Serotyping
chemical_list: D000900:Anti-Bacterial Agents; D004768:Enterotoxins