Determination of virulence and fitness genes associated with the pheU, pheV and selC integration sites of LEE-negative food-borne Shiga toxin-producing Escherichia coli strains

Table 1 General characteristics of LEE-negative foodborne STEC used for sequence analysis and the respective accession numbers

Strain^a	Serotype^a	Source^a	Predicted occupied integration sites^b	No. of contigs	N50 value (kbp)	Calculated genome size (Mbp)	Gen Bank Accession number
TS18/08	O113:H21	Minced meat	pheV	226	150	5.1	MPTX00000000
LM27558_stx2	Orough:H43	Deer meat	selC, pheU, pheV	410	111	5.7	MPTY00000000
RF1a	O8:H6	beef	selC, pheU	233	173	5.2	MPTZ00000000
TS25/08	Ont:Hnt	Minced meat	pheV	419	79	5.2	MPUA00000000
LM27564	O113:Hnm	Deer meat	pheU, pheV	413	101	5.4	MPUB00000000
LM14603/08	O21:H21	Deer meat	selC, pheU, pheV	271	169	5.4	MPUC00000000
K30	O55:Hnt	Raw milk	pheU	181	224	5.0	MPUD00000000
TS21/08	O113:H21	Minced meat	selC, pheV	297	177	5.2	MPUE00000000
17584/1	O91:H21	Mettwurst	selC, pheV	341	140	5.0	MPUF00000000

ISSN: 1757-4749