Comparison between traditional methods and real time PCR for detection of E. coli in bovine meat products

الملخص EN

This 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 O157 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 ° C) for E.

coli O 157 by using SYBR green Real time PCR.