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Original Article

AJVS. 2018; 56(2): 39-47

Molecular Characterization of Escherichia Coli Isolated from Poultry Meat and its Products

Zakaria H. Elbayoumi, Reyad R. Shawish, Mohamed Hamada, Hanady R. Esmail.

This study was conducted on chicken breast, chicken thigh, Shish Taouk, chicken shawarma, chicken nuggets and chicken luncheon (35 of each) collected from different supermarkets at Menoufia Governorates for isolation and identification of E. coli and using PCR for detection of virulence gene. The obtained results indicated that the incidence of E. coli was 14.3%, 20%, 14.3%, 17.1%, 14.3% and 20% of examined samples of chicken breast, chicken thigh, Shish Taouk, chicken shawarma, chicken nuggets and chicken luncheon, respectively. Moreover, the incidence of serologically identified E. coli O78, O26: H11, O2: H6, O91:H21, O44:H18, O128:H2, O1:H7, O103:H2, O127:H4, O114:H4 and O158. PCR results showed shiga toxin 2 gene(stx2) detected in (O1), (O2), (O114) & (O128), while shiga toxin 1 gene(stx1) detected in (O44), (O127) & (O158), also (O78) & (O91) Positive E. coli strains for stx1 and stx2 genes, and(O26) & (O103) Positive E. coli strains for stx1, stx2 and eaeA genes.

Key words: E. Coli, poultry products, PCR, virulence Gene

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Journal of Contemporary Medical Education


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