Comparison between traditional methods and real time PCR for detection of E .coli in bovine meat products
Zakary, Eman M.
Comparison between traditional methods and real time PCR for detection of E .coli in bovine meat products [electronic resource]. مقارنة بين الطرق التقليدية وتفاعل انزيم البلمرة المتسلسل ذو الوقت الحقيقى فى كشف الاشريشيا كولاى فى منتجات اللحوم البقرية. - p.103-114.
Includes references.
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 .coli from minced meat and sausage respectively, while the incidence of E. coli 0157 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 o C) for E. coli 0 157 by using SYBR green Real time PCR.
Summary in Arabic.
Meat products.
Meat--Microbiology
Polymerase chain reaction.
Escherichia coli O157:H7
Comparison between traditional methods and real time PCR for detection of E .coli in bovine meat products [electronic resource]. مقارنة بين الطرق التقليدية وتفاعل انزيم البلمرة المتسلسل ذو الوقت الحقيقى فى كشف الاشريشيا كولاى فى منتجات اللحوم البقرية. - p.103-114.
Includes references.
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 .coli from minced meat and sausage respectively, while the incidence of E. coli 0157 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 o C) for E. coli 0 157 by using SYBR green Real time PCR.
Summary in Arabic.
Meat products.
Meat--Microbiology
Polymerase chain reaction.
Escherichia coli O157:H7