Comparison between traditional methods and real time PCR for detection of E .coli in bovine meat products
مقارنة بين الطرق التقليدية وتفاعل انزيم البلمرة المتسلسل ذو الوقت الحقيقى فى كشف الاشريشيا كولاى فى منتجات اللحوم البقرية
Assiut veterinary medical journal, 2013 v. 59 (138)
Zakary, Eman M.
creator
Fouad, Marium
text
bibliography
ua
2013
continuing
eng
bar
p.103-114.
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.
Includes references.
Summary in Arabic.
Meat products
Meat
Microbiology
Polymerase chain reaction
Escherichia coli O157:H7
Assiut Veterinary Medical Journal
1012-5973
u181356
2013.v.59(138)
http://nile.enal.sci.eg/EALE/2013/AVMJ/5913/138/103.pdf
http://nile.enal.sci.eg/EALE/2013/AVMJ/5913/138/103.pdf
EAL
141210
u207778