الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 83 |  |  |
| | | from | 83 | | |
Abstract
Shiga toxin-producing Escherichia coli (STEC) is an enteric pathogen that have been liked to outbreak from foodborne and water borne sources.
STEC causes gastrointestinal illness ranging from watery and bloody diarrhea to hemorrhagic colitis, in some cases infection can result in life-threating, hemolytic uremic syndrome (HUS).
We aimed to study the laboratory investigate the incidence of STEC and its molecular characterization in raw milk and dairy products.
A total of 450 samples of milk and milk products (50 each of raw buffalo milk; raw cow milk; Karish, Talaga, and Roquefort cheeses; yogurt; Rayeb; condensed milk; and sour cream) were randomly purchased from various markets in Kafr El-Sheikh for isolation and identification of STEC. Also antibiotic sensitivity for the isolated strains was tested.
We found the pathogen in 60% of buffalo milk samples, 80% of cow milk, 30% of Karish, 10% of Roquefort, 12% of Talaga, 20% of yogurt, 6% of Rayeb and 22% of sour cream, but none in condensed milk.
Fifty of suspected colonies were serologically identified, using E. coli O157:H7 kits; and confirmed in 69.2%, 53.8%, 60%, 16.6% and 20% isolates of buffalo milk, cow milk, Karish, Talaga, and yogurt, respectively, while Roqufort and Rayeb were negative.
Using polymerase chain reaction assays, 21 confirmed isolates were examined, and 44.4, 71.4, 66.7, 100, and 100% of isolates of buffalo milk, cow milk, Karish, Talaga, and yogurt respectively, were positive for rfbE gene; while 55.6, 42.8, 66.7, 100, and 100 % isolates of buffalo milk, cow milk, Karish, Talaga, and yogurt respectively, were positive for blaTEM, but all isolates were negative for blaCMY2.
Antibiotic sensitivity test revealed that Amoxicillin + Clavulanic acid (AMC), Ampicillin/Sulbactam and Vancomycin were most effective antimicrobials against the isolated bacteria.
Consequently, raw milk and most dairy products including fermented products, were possible sources of E. coli O157:H7 food poisoning, so the implementation of strict hygienic measures throughout the manufacture and retail of milk products is essential.