Molecular characteristics of E. coli contaminating from meat products | ||||
| Benha Veterinary Medical Journal | ||||
| Article 10, Volume 31, Issue 1, September 2016, Page 60-63 PDF (340.87 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2016.31220 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Emara N.M. A.1; El-shatter M. A.1; Saad S. M.2 | ||||
| 1Animal Health Research Institute | ||||
| 2Food hygiene Department, faculty of veterinary medicine, Benha University | ||||
| Abstract | ||||
| A total number of 200 meat products samples (50 each of frozen weight of 25 gram of minced meat, frozen beef burger, frozen kofta and traditional Egyptian sausage) were collected from different markets in Cairo and Giza governorates and examined by multiplex polymerase chain reaction method for detecting virulence genes of Escherichia coli strains previously isolated from frozen minced meat, frozen beef burger, frozen kofta and traditional Egyptian sausage. The present study detected the virulence genes stx1, stx2, eaeA and hlyA genes among 10 Escherichia coli strains. Results revealed that presence of one or more virulence genes in E. coli strains isolated from the examined meat products | ||||
| Keywords | ||||
| E. coli; meat product; PCR; Virulence genes | ||||
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