Prevalence of Escherichia coli O157 in red meat and meat products determined by VIDAS ECPT and LightCycler PCR

This study aimed to determine the prevalence of Escherichia coli O157 in retail red meat and meat products with the Vitek Immunodiagnostic Assay System, including H7 Escherichia coli phage technology (VIDAS ECPT), and a real-time polymerase chain reaction system (LightCycler PCR; LCPCR). A total of 106 red meat and meat product samples were analyzed with VIDAS ECPT and LCPCR. VIDAS ECPT presumptive positive samples were subjected to VIDAS Immuno Concentration E. coli O157, followed by culture and serology. Among the 27 out of 72 (37.50%) red meat samples and 3 out of 34 (8.82%) red meat products that tested positive by VIDAS ECPT, 5.55% and 0.00% were confirmed positive for E. coli O157 (but not H7), respectively. Red meat and red meat product samples were 73.61% and 20.58% positive by LCPCR. The 5.55% prevalence of E. coli O157 in red meats poses a significant risk for consumers and indicates insufficient hygiene management both at the farm and during the slaughtering and meat handling processes in Turkey. This is the first report on the detection of E. coli O157 by VIDAS ECPT and LCPCR in naturally contaminated red meat and meat products.

Prevalence of Escherichia coli O157 in red meat and meat products determined by VIDAS ECPT and LightCycler PCR

This study aimed to determine the prevalence of Escherichia coli O157 in retail red meat and meat products with the Vitek Immunodiagnostic Assay System, including H7 Escherichia coli phage technology (VIDAS ECPT), and a real-time polymerase chain reaction system (LightCycler PCR; LCPCR). A total of 106 red meat and meat product samples were analyzed with VIDAS ECPT and LCPCR. VIDAS ECPT presumptive positive samples were subjected to VIDAS Immuno Concentration E. coli O157, followed by culture and serology. Among the 27 out of 72 (37.50%) red meat samples and 3 out of 34 (8.82%) red meat products that tested positive by VIDAS ECPT, 5.55% and 0.00% were confirmed positive for E. coli O157 (but not H7), respectively. Red meat and red meat product samples were 73.61% and 20.58% positive by LCPCR. The 5.55% prevalence of E. coli O157 in red meats poses a significant risk for consumers and indicates insufficient hygiene management both at the farm and during the slaughtering and meat handling processes in Turkey. This is the first report on the detection of E. coli O157 by VIDAS ECPT and LCPCR in naturally contaminated red meat and meat products.

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Turkish Journal of Veterinary and Animal Sciences-Cover
  • ISSN: 1300-0128
  • Yayın Aralığı: Yılda 6 Sayı
  • Yayıncı: TÜBİTAK
Sayıdaki Diğer Makaleler

The effect of maternal undernutrition on muscle development in the ovine fetus

Mukaddes ÖZCAN, Berjan DEMİRTAŞ

The effect of pentylenetetrazole-induced seizures on blood-brain barrier integrity in a rat model of preeclampsia

Mutlu KÜÇÜK, Mehmet KAYA, Nurcan ORHAN, Oğuzhan EKİZOĞLU, Erol ARSLAN, Nadir ARICAN, R.candan GÜRSES, İmdat ELMAS, Rivaze KALAYCI, Bülent AHISHALI

A study on paranal sinus micromorphometrical parameters in dogs of different ages

İvaylo STEFANOV*

The detection of classical enterotoxins of Staphylococcus aureus in raw cow milk using the ELISA method

Ebrahim RAHIMI, Hassan MOMMTAZ, Amir SHAKERIAN, Hamid Reza KAVYANI

Prevalence of Escherichia coli O157 in red meat and meat products determined by VIDAS ECPT and LightCycler PCR

Seran TEMELLİ, Ayşegül EYİGÖR*, Şahsene ANAR

Progesterone concentrations and pregnancy rates of repeat breeder cows following postinsemination PRID and GnRH treatments*

Osman ERGENE**

Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts

Songül ÇAKMAKÇI, Bülent ÇETİN, Tamer TURGUT, Mustafa GÜRSES, Ahmet ERDOĞAN

The effect of maternal undernutrition on muscle development in the ovine fetus*

Berjan DEMİRTAŞ, Mukaddes ÖZCAN

The effect of oxytocin and cloprostenol application via umbilical artery immediately after dystocia on time and rate of fetal membrane removal in cows

Yaşar AKAR, Ömer KIZIL, Nevzat SAAT, Murat YÜKSEL

Probiyotikli muzlu yoğurtların probiyotik özellikleri, duyusal kalitesi ve depolama stabilitesi

Songül ÇAKMAKÇI, Bülent ÇETİN, Tamer TURGUT, Mustafa GÜRSES, Ahmet ERDOĞAN