Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Microbiology

In this study, 360 samples of beef meat and meat products were collected from different markets, where79 isolates of E.coli (21.9%) were isolated. Beef sausage showed the highest rate of isolation (40%) followed by beef oriental sausage; beef luncheon; Beef burgers; minced beef meat; raw beef meat and frozen imported meat (33.3%; 30%; 22%; 16.7% 13.3% and 4% respectively). In raw beef meat, 8 isolates were serogroupd as O26 (37.5%), O111(37.5%) and untyped E.coli (25%). In frozen imported meat 2 isolates were serogroupd as O111. In minced beef meat 10 isolates were serogrouped as O157:H7(20%), O111(10%), O148(20%), O55(20%) and O2(30%).. In beef burgers (11 isolates) were serogrouped as O157:H7(9.1%), O55(18.2%), untyped E.coli(27.2%), O1(18.2%) and O111(27.2). In Beef luncheon, 15 isolates were serogrouped into O55(26.7%), O157:H7(13.3%), O158(20%), O101(20%), O26(13.3%) and O1(6.7%). In Beef sausage, 18 isolates were serogrouped as O157:H7(16.7%), O55(16.7%), O1(11.1%), O111(11.1%), O26(27.8%) and O101(16.7%). In Beef oriental sausage, 15 isolates were serogrouped as O157:H7(6.7%), O26(20%), O158(13.3%), O55(13.%), O1(20%) and O111(26.7%). The occurrence of O157:H7 among different samples revealed that beef sausage showed the highest rate of O157:H7 isolates (6.7%) followed by beef luncheon, minced beef meat, beef oriental sausage and beef burgers (4%, 3.3%, 2.2% and 2% respectively) while Raw beef meat and frozen imported meat showed no occurrence of O157:H7. The genetic profile of E.coli O157:H7 and non O157 isolates using real time PCR was detected. The genetic profile Stx1+Stx2+eae was only found in one sample of beef burger. The genetic profile Stx2+eae was the highest occurrence in non O157 E.coli

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