TY  - SER
AU  - Zakary,Eman M.
AU  - Fouad,Marium
TI  - Comparison between traditional methods and real time PCR for detection of E .coli in bovine meat products
KW  - Meat products
KW  - Meat
KW  - Microbiology
KW  - Polymerase chain reaction
KW  - Escherichia coli O157:H7
N1  - Includes references
N2  - 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
UR  - http://nile.enal.sci.eg/EALE/2013/AVMJ/5913/138/103.pdf
ER  -