000			01945cab a2200301Ia 45 0
999			_c57723 _d57723
001			u207778
003			SIRSI
008			141210s2013 ua ss b eng d
040			_aEAL
041			_aengbara
090			_aART AVMJ V59 No138 14
100	1		_aZakary, Eman M. _91029
240	1	0	_aAssiut veterinary medical journal, 2013 v. 59 (138) _h[electronic resource].
245	1	0	_aComparison between traditional methods and real time PCR for detection of E .coli in bovine meat products _h[electronic resource].
246	1	5	_aمقارنة بين الطرق التقليدية وتفاعل انزيم البلمرة المتسلسل ذو الوقت الحقيقى فى كشف الاشريشيا كولاى فى منتجات اللحوم البقرية.
300			_ap.103-114.
504			_aIncludes references.
520			_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.
546			_aSummary in Arabic.
650		0	_aMeat products. _91045
650		0	_aMeat _xMicrobiology _91046
650		0	_aPolymerase chain reaction. _9250
650		0	_aEscherichia coli O157:H7 _9120
700	1		_aFouad, Marium _9747
773	0		_tAssiut Veterinary Medical Journal. _g2013.v.59(138) _x1012-5973 _7nnas _wu181356
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2013/AVMJ/5913/138/103.pdf _zFull Text Article.
942			_cAR _2lcc