Abstract of research

TRADITIONAL AND RECENT TECHNIQUES FOR DETECTION OF ESCHERICHIA COLI IN FRESH CHICKEN CUTS AND GIBLETS

Hassanin F. S.a; salem A.M.a; Shorbagy E.M.b and Kholy R.L.b

Abstract

100 random samples of fresh chicken cuts (breast and thigh) and chicken giblets (liver, gizzard and heart) (25 of each) were collected from different butcher’s shops at El-Sharkia Governorates. The mean value of coliforms count varied from (7.07 × 102 ± 0.70× 102 ) cfu/g, (6.71× 102 ± 0.65× 102 ) cfu/g , (6.23× 102 ± 0.58× 102 ) cfu/g, (4.91× 102 ± 0.45× 102 ) cfu/g and (5.88× 102 ± 0.53× 102 ) cfu/g for chicken thigh, breast, liver, gizzard and heart samples, respectively. Moreover, the incidence of E. coli were 15%, 10%, 25%, 10% and 20% of examined thigh, breast, liver, gizzard and heart samples, respectively. They are serologically identified as O55:k59, O124:k72, O125:k70, O127:k63, O128:k67, O119:k69, O26:k60, O111:K58, O86:k6. The incidence of positively identified E. coli were 80% and 65% by both traditional methods (serological examinations) and recent techniques (PCR) from biochemically positive E. coli samples. (n=20). Moreover, the serologically identified enteroheamorrhagic strains doesn't have a gene responsible for production of shiga toxin (stx1 and stx2 genes).The results cleared that PCR is an ideal method for identification of E. coli, as it is effective, less labor, more sensitive, reduces effort and time. The public health significance of isolated microorganisms and the possible sources of contamination of chicken meat cuts and giblets with these organisms as well as suggestive hygienic measures to improve the quality of such items were discussed.