Detection of Shiga toxin produced by Escherichia coli in poultry and meat in Luxor city using multiplex PCR

Document Type : Original Article

Authors

1 Faculty of Vet Medicine, South Valley Uni.

2 Faculty of Vet Medicine, Aswan Uni.

3 Reference Lab. For Vet. Quality control on poultry production

Abstract

Shiga toxins were widely spread in the meat especially in minced meat. These toxins have an important significance to
human health because it is a major cause of food poisoning. About 150 meat samples purchased from a number of
supermarkets and butcher shops in Luxor city were examined for presence of E. coli (50 raw meat samples - 50 minced
meat samples - 50 sample of chicken meat). 62 samples were positive for E.coli spp. 26 isolates were confirmed
serologically using O &H specific antisera as E.coli. Incidence of E. coli was in chicken meat 6/50 (12%) and raw meat
11/50 (22%) and minced meat 9/50 (18%). 26 E. coli isolates tested serology using special antisera (O & H) recognize
that there are 12 genetic groups They are O26: H11, O114: H21, O119: H4, O2: H6, O125: H21 in chicken meat. O111:
H2, O55: H7, O125: H21, O128: H2, O26: H11, O124 in raw meat. In minced meat O128: H2, O119: H4, O44: H18,
O26: H11, O111: H2, O78, O55: H7. E.coli O111,O26 and O119 the most prevalent serotype. Polymerase chain reaction
was used to detect virulence genes in isolated strains stx1, stx2, eaeA

Keywords

Benha Veterinary Medical Journal
Volume 31, Issue 2
December 2016
Pages 40-44

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