Table 3 Screening of 58 food samples commonly consumed in Japan for clb + E. coli by PCR analysis
From: Mother-to-infant transmission of the carcinogenic colibactin-producing bacteria
Source | PCR | Source | PCR | Source | PCR |
|---|---|---|---|---|---|
Vegetable | |||||
bran pickles | – | broccoli | – | brown beech mushroom | – |
burdock root | – | cabbage | – | celery | – |
cherry tomato | – | Chinese cabbage | – | cloud ear mushroom | – |
cucumber | – | dried shiitake mushroom | – | enoki mushroom | – |
eryngii mushroom | – | ginger | – | Japanese ginger | – |
Japanese parsley | – | Japanese radish | – | kimchi | – |
Korean lettuce | – | lettuce | – | lotus root | – |
maitake mushroom | – | mesclun greens | – | olive oil | – |
onion | – | parsley | – | pea sprouts | – |
pickled Chinese cabbage | – | potherb mustard | – | red leaf lettuce | – |
salted plum | – | shiitake mushroom | – | soybean sprouts | – |
spinach | – | spring onion | – | tomato | – |
white radish sprouts | – | ||||
Meat | |||||
beef | – | beef / ground meat | – | cattle / large intestine | – |
cattle / liver | – | cattle / small intestine | – | cattle / stomach | + |
chicken / ground meat | – | chicken / liver | – | pork / ground meat | – |
Seafood | |||||
clam | – | crab | – | freshwater clam | – |
salmon | – | shrimp | – | tuna | – |
Dairy products | |||||
butter | – | cheese | – | milk | – |
Others | |||||
honey | – | tap water | – | yogurt | – |