Detection of Shiga toxin produced by Escherichia coli in poultry and meat in Luxor city using multiplex PCR | ||||
| Benha Veterinary Medical Journal | ||||
| Article 6, Volume 31, Issue 2, December 2016, Page 40-44 PDF (303.35 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2016.31258 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Jehan R. Daoud1; Karmi Mohamed2; Soad A. Nasef3; Reham Y. Ahmed3 | ||||
| 1Faculty of Vet Medicine, South Valley Uni. | ||||
| 2Faculty of Vet Medicine, Aswan Uni. | ||||
| 3Reference Lab. For Vet. Quality control on poultry production | ||||
| Abstract | ||||
| Shiga toxins were widely spread in the meat especially in minced meat. These toxins have an important significance to human health because it is a major cause of food poisoning. About 150 meat samples purchased from a number of supermarkets and butcher shops in Luxor city were examined for presence of E. coli (50 raw meat samples - 50 minced meat samples - 50 sample of chicken meat). 62 samples were positive for E.coli spp. 26 isolates were confirmed serologically using O &H specific antisera as E.coli. Incidence of E. coli was in chicken meat 6/50 (12%) and raw meat 11/50 (22%) and minced meat 9/50 (18%). 26 E. coli isolates tested serology using special antisera (O & H) recognize that there are 12 genetic groups They are O26: H11, O114: H21, O119: H4, O2: H6, O125: H21 in chicken meat. O111: H2, O55: H7, O125: H21, O128: H2, O26: H11, O124 in raw meat. In minced meat O128: H2, O119: H4, O44: H18, O26: H11, O111: H2, O78, O55: H7. E.coli O111,O26 and O119 the most prevalent serotype. Polymerase chain reaction was used to detect virulence genes in isolated strains stx1, stx2, eaeA | ||||
| Keywords | ||||
| E. coli; stx1; stx2; eaeA | ||||
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