Zakary, Eman M.   <br/><br/>
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. 
<br/><br/>Includes references. 
<br/><br/> 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. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat products.<br/>Meat--Microbiology<br/>Polymerase chain reaction.<br/>Escherichia coli O157:H7