Prevalence of E. coli O157:H7 in Raw Minced Beef at Slaughterhouses in Tripoli, Lebanon
Journal: Virology & Immunology Journal (Vol.2, No. 4)Publication Date: 2018-03-17
Authors : Omari KE Kassaa IA Kara-Ali H Dabboussi F; Hamze M;
Page : 1-4
Keywords : E. coli; O157:H7;
Abstract
Enterohemorrhagic Escherichia coli O157:H7 is a pathogenic strain associated with infections caused by consumption of undercooked raw meat. Sensitive and rapid detection methods for this pathogen are essential for the meat industry to ensure a safe meat supply. This study was conducted to determine the prevalence of E. coli O157:H7 in raw minced beef. A total of 80 raw minced meat samples were collected from eighty different slaughterhouses. Samples were investigated for the presence of E. coli O157:H7 by using VIDAS system followed by culture, biochemical characterization and PCR confirmation.It was observed that 18.8% (15/80) of samples were positive for E. coli O157:H7 by VIDAS, 33.33% (5/15) were identified as E. coli by conventional biochemical tests, while toxin genes amplification by PCR showed negative results for all samples 0%.
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Last modified: 2018-05-26 19:15:14