Escherichia coli O157:H7 in Raw and Processed Meat with Virulence Genes Detection in Aswan Governorate | ||||
| Zagazig Veterinary Journal | ||||
| Article 3, Volume 47, Issue 3, September 2019, Page 259-266 PDF (426.71 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zvjz.2019.12922.1043 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Mohamed Karmi 
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| Food Hygiene Department, Faculty of Veterinary Medicine, Aswan University, 81528 Aswan, Egypt | ||||
| Abstract | ||||
| Meat and its products are a common source for the most virulent Escherichia coli O157:H7 for consumers. Hence, this study aimed to detect the presence of E. coli O157:H7 in raw and processed meat and to determine serotypes and some virulence genes of the recovered isolates. A total of 200 samples of raw and processed meat and meat products including minced meat, burger, sausage, kofta, cooked burger, cooked sausage, cooked kofta, cooked luncheon and cooked shawerma (20 of each) were obtained from different shops in Aswan Governorate during 2017. The samples were examined bacteriologically for E. coli O157:H7which were characterized serologically and genetically for the confirmation and detection of some virulence genes including stx1, stx2, hlyA and eaeA. Prevalence of E. coli O157:H7 versus other E. coli serotypes were 14.3% Vs 85.7%. The overall percentage of non-O157:H7 E. coli to E. coli O157:H7 in raw meat were 27% to 4% while in processed meat were 8% Vs 1%, respectively. E. coli O157:H7 and non-O157:H7 E. coli were more detected in raw meat than processed ones. Raw meat and meat products still threaten human health via harboring pathogenic and zoonotic E. coli, in turn; hygienic and good manufacturing practices should be enforced in meat factories and markets. | ||||
| Keywords | ||||
| E. coli O157:H7; Raw meat; meat products; Virulence genes | ||||
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