Incidence of Diarrheagenic E.coli in some Meat Products

N.M.A.Emara, S.M.Saad and M.A.El-Shatter"


A grand total number of 200 meat products samples (50 each of frozen minced meat, frozen beef burger, frozen kofta and traditional Egyptian sausage) were collected from different markets in Cairo and Giza governorates and examined to determine the rate of contamination with E. coli O157:H7 and other diarrheagenic E. coli. The results showed that incidences of contamination of examined minced beef, beef burger, kofta and sausage were 4%, 6%, 12% and 16% respectively, with diarrheagenic E. coli. However, failed to isolate E. coli O157:H7 from the all examined samples. Antimicrobial resistance profile of all isolated 19 E. coli strains (O111: H4, O128: H2, O26: H11, O119: H4, O125: H21, O127: H6, O55: H7, O114: H21, O124) were done by detecting susceptibility to 14 antibiotics which was tested by disc diffusion.

Key words

E.Coli , Meat products, Sensitivity.