IDENTIFICATION AND EXTRACTION OF E. coli O157:H7 MICROORGANISM FROM CHICKEN, DUCK, OSTRICH, QUAIL, MANURE AND CRUDE VEGETABLES, ALONG WITH INVESTIGATING THE EFFECT OF HEAT ONIDENTIFICATION AND EXTRACTION OF E. coli O157:H7 MICROORGANISM FROM CHICKEN, D

Escherichia coli serotype O157:H7 is considered as one of the major factors causing food poisoning and diseases, such as diarrhea, bleeding colitis, hemolytic uremic syndrome, thrombocytopenic purpura, and even human death. As was found in our study, poultrysuch as chicken, quail and duck showed relative infection to E. coli O157:H7. Furthermore, microbial evaluation was performed on ostrich meat and revealed low level of infection to this microorganism. In the current research, manure, crude vegetables and disinfected vegetables were investigated as well. As the result, manure had relatively high level of infection to this microorganism whereas crude vegetables had lower infection and no infection was observed in disinfected vegetables. In order to gain a better understanding of heat’s effect on this microorganism, some products were exposed to heat. Identification and extraction of this microorganism is carried out by two methods, namely culture on E. coli O157:H7 specific chrome agar, as well as m-PCR, where mPCR, in turn, was performed in two stages. The first stage included performing m-PCR test on positive cases separated by chrome agar specific culture, and the second stage included applying the test to all samples under study. The genes extracted by PCR method were specified individually, and it was identified that stx2 gene contributed the most among the extracted genes.

E. coli O157:H7; poultry; vegetable; manure; chromeagar; m-PCR