Molecular Characterization of pathogenic E. coli isolated from meat and their products

Abstract

This study was planned to throw the light on the prevalence of Escherichia coli (E. coli) in meat and meat products and determine its virulence gene that may be considered a significant food safety threat. Therefore two hundred samples of meat and meat products; minced meat, kofta, sausage, beefburger, pastirma, luncheon and hot dog (25 of each) were randomly collected from supermarkets, butcher shops and street vendors in Ismailia city. Bacteriological examination revealed that the prevalence of E. coli was 17% of the total collected samples. Serological identification of E. coli isolated from meat, minced meat, beefburger and pastirma revealed that strains of E.

Bacteriological studies on some food borne bacteria isolated from Chicken meat and meat products in Kaliobia Governorate

“…Six S. aureus strains out of 10 randomly examined ones (60.0%) using the SET-RPLA test, were enterotoxigenic and classified according to type of toxin into (3A,1 B, 1C, 1A&C). This result nearly similar to that recorded by (Rosec et al, 1997, Abdaslam et al, 2014and Ezzat et al, 2014 who found enterotoxin A, C and A&C in chicken, beef meat and meat products. The in-vitro sensitivity tests for the isolated S.aureus Table (10) showed that, the isolated S.aureus were highly sensitive to norfloxacin, enrofloxacin, gentamycin, ciprofloxacin and cefotaxime.…”

“…Nearly similar results were obtained by Maarouf and Nassif (2008), Abdaslam et al, (2014), Abd El-Salam (2014), Ramadan (2015) and Saif (2015). The colonial appearance and the biochemical profile of E. coli isolated was similar to those previously reported such as the fermentation of certain sugars or enzymatic reaction (Quinn et al, 2002, andEzzat et al, 2014). Regarding to, the serological identification of 53 isolated E. coli (Table,4) showed that, 43 strains were typed as O55:H7 (13=24.5%), O78 (5=9.4%), O111:H4 (8=15.1%), O26:H11 (7=13.2%), O119:H4 (2=3.8%) and O125:H18 (8=15.1%).…”

“…The results of S. aureus isolation (Table,9) cleared that, 40 strains were isolated from minced meat (12=30.0%), sausage and chicken meat (8=20.0% for each one), beef meat (7=17.5%) and beef burger (5=12.5%). These results were nearly similar to Aseel et al, 2010, Kanika et al, 2011, Goja et al, 2013, Jackson et al, 2013, Abdaslam et al,2014and Ezzat et al,2014 The presence of S. aureus in meat and its products indicates poor hygiene of meat handlers as well as lack of sterilization of utensils and they grow without pronounced change in odour or taste in the products and producing heat stable enterotoxins which lead to food poisoning with severe diarrhoea and gastroenteritis among consumers (Plaatjies et al, 2004). The colonial appearance and the biochemical profile of S.aureus isolated was similar to those previously reported such as the fermentation of certain sugars or enzymatic reaction as lipase, extracellular pigmentation production (Staphyloxathine) and Staphylocoagulase (Quinn et al, 2002, Shittu et al, 2006, Chandrakanth et al, 2010and Ezzat et al, 2014.Moreover, all isolated strains were coagulase positive S. aureus.…”

“…Contaminated chicken, beef and meat products may constitute a public health hazard (Ahmed andIsmail, 2010 andDatta et al, 2012). The most important bacterial pathogens in chicken meat, beef meat and meat products that are responsible for food-borne infections include E. coli, Salmonellae and coagulase positive S.aureus (Abdaslam et al, 2014, Ezzat et al, 2014and Saif ,2015. Cattle is the most important reservoir for Enteropathogenic E. coli where carcass contamination mainly occurs during the hide removal process or evisceration and its M BENHA VETERINARY MEDICAL JOURNAL, VOL.…”

Bacteriologicalquality of frozenminced meat in MenofiaGovernorate

“…2:129-137, JUNE, 2019 BENHA UNIVERSITY FACULTY OF VETERINARY MEDICINE the absence of coliforms (Mercuri et al, 1978). Escherichia coli and Staphylococcus aureus are the most important bacterial pathogens in beef meat and meat products that are responsible for food-borne infections (Abdaslam, 2014;Ezzat et al 2014 andSaif-Marwa, 2015).…”