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

Abstract

Shiga toxins were widely spread in the meat especially in minced meat. These toxins have an important significance tohuman health because it is a major cause of food poisoning. About 150 meat samples purchased from a number ofsupermarkets and butcher shops in Luxor city were examined for presence of E. coli (50 raw meat samples - 50 mincedmeat samples - 50 sample of chicken meat). 62 samples were positive for E.coli spp. 26 isolates were confirmedserologically using O &H specific antisera as E.coli. Incidence of E. coli was in chicken meat 6/50 (12%) and raw meat11/50 (22%) and minced meat 9/50 (18%). 26 E. coli isolates tested serology using special antisera (O & H) recognizethat 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 reactionwas used to detect virulence genes in isolated strains stx1, stx2, eaeA