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COMPARISON BETWEEN TRADITIONAL METHODS AND REAL TIME PCR FOR DETECTION OF E .COLI IN BOVINE MEAT PRODUCTS

2013; Assiut University; Volume: 59; Issue: 138 Linguagem: Inglês

10.21608/avmj.2013.171815

2314-5226

Eman M. Zakary, MARIUM FOUAD,

Listeria monocytogenes in Food Safety

This study was performed to compare the prevalence of E .coli in minced meat and sausage using traditional methods and real time PCR.A total of 100 samples of minced meat and sausage (50 of each) were collected from different supermarket in Giza and Assiute governorates.The results using traditional methods recorded as 25% and 15% as positive E .colifrom minced meat and sausage respectively, while the incidence of E. coli O157 recorded as 4% and 2% from minced meat and sausage respectively.The incidence of E. coliO 157 by using real time PCR recorded as 8% and 6% from minced meat and sausage respectively.The melting curve appeared at (82 ° C) for E. coli O 157 by using SYBR green Real time PCR.