الفهرس 
Definitions of virulence and pathogenicityOnly 14 pages are availabe for public view
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Abstract
Every year, 600 million people are thought to become ill from foodborne infections, which continue to be dangerous for global public health. In response, global standards are becoming more rigorous, which makes the food trade more challenging. Many Middle Eastern and North African (MENA) countries have updated their food laws and changed the organisational structure of their regulatory institutions in order to maintain or increase their international export activities, tighten controls on domestic and imported products, and protect consumers’ health (Faour-Klingbeil & Todd, 2020).
Humans require a lot of meat to survive. Meat is high in protein and contains all of the essential amino acids in a complete and balanced form (Schurgers et al., 2000). The amount of early microorganisms influences the rate of meat deterioration. If there are more early microorganisms in the beef flesh, it will be degraded more quickly (Nursani, 2003). Meat is easily destroyed because it includes about 75% water, 19% protein, 2.5% intramuscular fat, 1.2% carbohydrate, vitamins, minerals, and cholesterol, as well as a pH of 5.7, which is the permitted range of contamination. Meat deterioration is caused by microbial contamination, which leads to financial losses (Komba et al., 2012).
Healthy animal flesh is usually sterile; nevertheless, contamination can arise during the slaughter, preparation, and shipping processes. Meat can be contaminated by a variety of bacteria, but depending on parameters such as pH, oxygen, water availability, and storage temperatures, different species may become prevalent (Weigand et al., 2007). Infection of meat can be pathogenic to the customer, in addition to rotting.
The biochemical, serological and molecular methods used to characterise and type E. coli and Salmonella isolates have been explained in order to make an appropriate choice for specific E. coli and Salmonella strains/pathotypes, as well as determine potential associations between resistance phenotypes and resistance genes in relation to meat types. Meat is a major source of various nutrients (Abdilova et al., 2021) including high-quality proteins, vitamins, and minerals (Biesalski and Nohr, 2009) which makes it key source of human infections with Enterobacteriaceae and other foodborne pathogens (Yu, Chin & Paik, 2021), (Doulgeraki et al., 2012).
In both industrialised and developing nations, Salmonella infections are a significant cause of morbidity (Harb et al., 2019) and have economic implications (Antoine et al., 2008). Salmonella contamination of food products has prompted a rush of research into the organism’s ability to live and spread, raising serious health and economic issues. Despite the fact that all serovars have the potential to be human pathogens, only a few serovars are responsible for the majority of infections. Because these diseases are usually spread by contaminated food or water, the presence of strains in food animals and, subsequently, raw meat products, poses a severe public health risk (Graziani et al., 2008).
Escherichia coli, which is prevalent in the intestinal flora of warm-blooded animals like humans (Hassan et al., 2021), is widely distributed in the environment and has been used as a faecal contamination indicator (Clarence et al., 2009) to establish food safety and quality. Some E. coli strains, however, exhibit hazardous features as a result of the acquisition of pathogenic components.
Microbial features associated with virulent E. coli include the production of enterotoxin, verotoxin, colicins, and siderophores, type 1 pili and motility, resistance to the host complement’s lytic activity, and antibiotic resistance (Dho and Lafont, 1984 ; Chulasiri and Suthienkul, 1989).
Working with a diverse bacterial species with hundreds of pathotypes, hundreds of strains, and many closely related family members is difficult. Appropriate study design is critical not only for achieving a viable target outcome, but also for conserving resources such as time to outcome and intervention. This document outlines the basics of E. coli and Salmonella isolation and characterization processes, which can assist researchers in designing studies that satisfy their objectives. Culture, isolation protocols, and sample processing concentrating some E. coli and Salmonella strains are all covered, as well as the types of meat and meat byproduct samples that should be collected.
The purpose of this study was to isolate E. coli and Salmonella from meat. To achieve this purpose, meat and meat byproduct cultures were biochemically, serologically, and genetically studied from various locations throughout the governorate of Fayoum in order to acquire a better understanding of Salmonella and E. coli spp. behaviour in diseases and food poisoning. In order to achieve these requirements, the procedures listed below will be followed:
1. Collecting samples of meat and related meat products (fresh national beef, frozen Brazilian meat, frozen beef liver, fresh minced beef, beef burger, Egyptian luncheon, kofta and fresh beef sausage, 25 of each) from Fayoum governorate supermarkets and grocery stores.
2. Bacteriological testing of samples for the presence of bacteria that cause food poisoning.
3. Using traditional classification methods and the polymerase chain reaction”PCR” technique for characterization and defining the isolated bacteria.