Rapid detection of enterotoxigenic E. coli recovered from buffalo meat products using PCR [electronic resource].

Includes references.

A total of 100 random samples each from meat products from buffalo meat (fresh minced meat, sausage, beef burger and basterma) were collected from different markets and small shops in Cairo city, Egypt. All samples were examined bacteriologically to determine the prevalence of E. coli using direct plate technique. Recovered isolates were subjected for biochemical identification, biotyping as well as serolological characterization for detection of enteropathogenic E. coli serovars. All isolates were tested for their virulence by examining their ability to produce E. coli heat stable enterotoxins using mouse suckling technique and Polymerase Chain reaction to detect gene encoding for the heat stable enterotoxins STI.

Summary in Arabic.