Molecular detection of some virulence genes of e.coli isolates from meat and meat product in Port-Said governorate [electronic resource]

Includes bibliographic reference.

Food stuffs of animal origin may present hazards, due to bacterial contamination. This study was conducted to determine the prevalence, serotypes, and virulence genes of Escherichia coli in raw beef meat and some of meat products (raw, minced meat, beef burger and sausage, 25 sample each). Bacteriological examination of total 100 samples were collected from different localities in port-said City showed that 10/100 (10%) of samples were infected with E. coli. The prevalence of E.coli strains in fresh and minced meat, beef burger and sausage samples were 4% (1/25), 16 % (4/25), 8 %( 2/25), and 12% (3/25), respectively. Serological typing were conducted on 10 isolates and results obtained revealed that two (20%) O114, 2 (20%) O157, three (30%) O125, and one (10%) for each of O127; O18, and O158. Ten isolates were submitted to molecular studies for detection of the traT (transfer protein), iutA (encoding
aerobactin) and iss (increased serum survival protein) genes, by using PCR technique. PCR assays for different virulence genes showed that sex (60%), four (40%), and sex (60%) strains carry iss, iutA, and Trat genes, respectively.
Keywords : E.coli, virulence genes, Meat, Meat Products, PCR.

Summary in Arabic