Shiga toxins were widely spread in the meat especially in minced meat. These toxins have an important significance tohuman health because it is a major cause of food poisoning. About 150 meat samples purchased from a number ofsupermarkets and butcher shops in Luxor city were examined for presence of E. coli (50 raw meat samples - 50 mincedmeat samples - 50 sample of chicken meat). 62 samples were positive for E.coli spp. 26 isolates were confirmedserologically using O &H specific antisera as E.coli. Incidence of E. coli was in chicken meat 6/50 (12%) and raw meat11/50 (22%) and minced meat 9/50 (18%). 26 E. coli isolates tested serology using special antisera (O & H) recognizethat 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 reactionwas used to detect virulence genes in isolated strains stx1, stx2, eaeA
