Abstract
The incidence of enteropathogenicEscherichia coli was higher (33 to 50%) in uncooked chicken sausages than in pork sausages (10 to 43%). The toxigenic isolates in general were of O5 and O89 sero types ofE. coli. The amount of toxin produced varied in raw and boiled sausages as tested by ileal loop and rabbit skin permeability tests. The toxin production was invariably higher at 28°C or 37°C in raw and boiled sausages than at 45°C.
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