Prevalence and biocontrol of shiga toxin-producing Escherichia coli in some beef products
|Submitted by :||Reyad Rabea Mostafa Ahmed Shawish|
|University:||University of Sadat City|
|E-mail :||[email protected]|
|Supervisor's Name :||Dr. Abdel-Rahman Mahmoud El-Bagoury|
|Year of award :||2015|
|Awards :||Doctor of Philosphy|
A total of 250 random meat product samples (50 each of minced meat, beef burger, beef sausage, beef kofta and beef luncheon) were collected from different super markets at different localties for detection of Escherichia coli using conventional method and Polymerase chain reaction. Conventional method indicated that E coli could be isolated from of minced meat, beef burger, beef sausage, beef kofta and beef luncheon in a percentage of 46%, 28%, 32% , 36% and 16% respectively. While Polymerase chain reaction detected E coli in of minced meat, beef burger, beef sausage, beef kofta and beef luncheon in a percentage of 38%, 22%, 30%, 32% and 12% respectively.
The present study was planned...
- REVIEW OF LITERATURE
- MATERIAL AND METHODS
- CONCLUSION AND RECOMMENDATIONS
- ARABIC SUMMARY