Prevalence and Molecular Characterizations of Escherichia coli in Meat Products

Meat products is considered a rich source of proteins, essential amino acids, B complex vitamins and minerals. So, it considers a highly favorable environment for the pathogenic bacteria growth. A total of 200 random samples of meat products (minced meat, kofta, beef burger, luncheon and sausage) ,40 of each, collected from small scale shops and markets at Menoufia Governorate, Egypt. The collected samples were examined for isolation, serological identification and molecular characterization of E. coli by using PCR technique. The results showed that the isolated E. coli from the examined samples by the percentage of 20% (8/40) ,25% (10/40) ,42.5% (17/40) ,50% (20/40) ,37.5% (15/40), respectively. The isolated E. coli was serologically identified as O55:H7, O78, O119:H6, O124, O127:H6 and O146:H21. PCR results showed that shiga toxin 2 gene (stx2) was detected in O78 and O146:H21 while, shiga toxin 1 gene(stx1) and shiga toxin 2 gene(stx2) were detected in O55:H7 ,O119:H6 and O127:H6, also, E.coli O127:H6 strain was positive for intimin gene (eaeA).