01989cab a2200301Ia 4500999001700000001000800017003000600025008004100031040000800072041001200080090002600092100002800118240008000146245013400226246023000360300001500590504002500605520071300630546002301343650002501366650002901391650003601420650003401456700002301490773008201513856008001595942001201675  c57723d57723u207778SIRSI141210s2013    ua     ss b         eng d  aEAL  aengbara  aART AVMJ V59 No138 141 aZakary, Eman M.  9102910aAssiut veterinary medical journal, 2013 v. 59 (138)h[electronic resource].10aComparison between traditional methods and real time PCR for detection of E .coli in bovine meat productsh[electronic resource].15aمقارنة بين الطرق التقليدية وتفاعل انزيم البلمرة المتسلسل ذو الوقت الحقيقى فى كشف الاشريشيا كولاى فى منتجات اللحوم البقرية.  ap.103-114.  aIncludes references.  aThis 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.  aSummary in Arabic. 0aMeat products.91045 0aMeatxMicrobiology91046 0aPolymerase chain reaction.9250 0aEscherichia coli O157:H791201 aFouad, Marium97470 tAssiut Veterinary Medical Journal. g2013.v.59(138)x1012-59737nnaswu18135640uhttp://nile.enal.sci.eg/EALE/2013/AVMJ/5913/138/103.pdfzFull Text Article.  cAR2lcc