The potential contribution of food contact surfaces to the incidence of Escherichia coli in Egyptian meat outlets, as well as their biofilm and pathogenicity characteristics.

Document Type : Original Article


1 1 Food Hygiene and Control, Dept., Fac. Vet. Med., Benha University, Egypt. 2Animal health research institute, Shibin El Kom, Menofia, Egypt

2 Food Hygiene and Control, Dept., Fac. Vet. Med., Benha University, Egypt.

3 Animal Health research institute, Shebin El koom branch


The study aimed to determine Escherichiacoliprevalence and their virulence and biofilm formation traits, in meat-contact and equipment surfaces at butcher shops, and supermarkets in Al-Menofia governorate, Egypt. One hundredswabs were collected from ten butcher shops and ten supermarkets (50 ofeach). The isolation and identification of targeted pathogens were conducted using standard culturing methods, biochemically using the VITEK2 compact system, and PCR techniques. PCR was used to investigate the genetic components that promote virulence and biofilm formation traits.Escherichiacoli was confirmed in 20% of swabbed samples. Targeted pathogen detection rates were higher from butchers than from supermarkets (24%vs. 16%) (P > 0.05). Eight serotypes and four pathotypes of Escherichiacoli were identified with enterohaemorrhagic accounting for 55%. Six of the eight Escherichiacoli isolates co-expressed Crl in all CsgA biofilm genes, with four, EHEC, also expressing Stx1.Strong virulence and a high prevalence of biofilm-producing components in isolated bacteria, together with popular Egyptian purchasing behaviors, raise concerns about the potential contamination of meat products and, eventually, humans.


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