Abstract of research

Incidence of Salmonella species in chicken cut -up carcasses and chicken products

Saad M. Saad1, Shaimaa Nada2, Samar S. Abd El Sattar3.

Abstract

A total of 125 samples weight 1kg of frozen packaged raw chicken cut- up (fillet, thigh and drumstick) and frozen packaged uncooked breaded chicken products (pane and drumstick) 25 of each collected from different retail shops and supermarkets for different companies at El Menofia Governorate. All samples were examined bacteriologically, serologically and multiplex PCR for isolation and identification of Salmonella species. Salmonella organisms were isolated from frozen packaged raw chicken cut- up (fillet, thigh and drumstick) and frozen uncooked packaged breaded chicken products (pane and drumstick) with percentages of 8%, 24%, 48%, 32% and 16% (the percent was according to n=25) and 1.6%, 4.8%, 9.6%, 6.4% and 3.2% (the percent was according to n=125), respectively. Moreover, the isolated Salmonella could be serologically identified as S. enteritidis was only detected in fillet by percent of 100% and S. enteritidis, S. typhimurium and S. kentucky were detected in drumstick by percent of 33% of each, but S. enteritidis, S. typhimurium and S. anatum were detected in thigh by percent of 33%, 50% and 17%, respectively. And also S. enteritidis, S. typhimurium, and S. haifa were detected in pane (uncooked breaded product) with percentages of 25%, 50% and 25%%, respectively. S. typhimurium and S. Kentucky were detected in drumstick (uncooked breaded product) with percentage of 50% of each. Also multiplex PCR methods were used for detection of virulence factors (invA, hil A, fimH and Stn genes) of S. typhimurium and S. enteritidis by PCR 2x Reddy Mix TM Master Mix (Thermo Scientific) with Cat No. AB0575/ LD-A, Waltham 02451, USA.