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Shiga toxins were widely spread in the meat especially in minced meat. These toxins have an important significance to human health because it is a major cause of food poisoning. About 150 meat samples purchased from a number of supermarkets and butcher shops in Luxor city were examined for presence of E. coli (50 raw meat samples 50 minced meat samples 50 sample of chicken meat). 62 samples were positive for E.coli spp. 26 isolates were confirmed serologically using O &H specific antisera as E.coli. Incidence of E. coli was in chicken meat 6/50 (12%) and raw meat 11/50 (22%) and minced meat 9/50 (18%). 26 E. coli isolates tested serology using special antisera (O & H) recognize that there are 12 genetic groups They are O26: H11, O114: H21, O119: H4, O2: H6, O125: H21 in chicken meat. O111: H2, O55: H7, O125: H21, O128: H2, O26: H11, O124 in raw meat. In minced meat O128: H2, O119: H4, O44: H18, O26: H11, O111: H2, O78, O55: H7. E.coli O111,O26 and O119 the most prevalent serotype. Polymerase chain reaction was used to detect virulence genes in isolated strains stx1, stx2, eaeA.

Detection of Shiga toxin produced by Escherichia coli in poultry and meat in Luxor city using multiplex PCR