Abstract of research

ISOLATION AND IDENTIFICATION OF SALMONELLAE AND E .COLI FROM MEAT AND POULTRY CUTS BY USING MULTIPLEX PCR

Saad, M.S., Edris, A.M., Shaltout, F.A. and Edris-Shimaa, N.

Abstract

A total of 100 random samples of chicken (thigh and breast) and red meat cuts (mutton and beef shoulders) were collected from different poulterer’s and butcher’s shops at Cairo, El- Kalyobia and El-Gharbia governorates to detect level of Salmonella and E.coli contamination. The obtained results indicated that salmonella organisms were isolated from the examined samples of chicken thigh, chicken breast, mutton and beef with percentages of 16%, 16%, 8% and 8% respectively. Moreover, the isolated Salmonellae could be serologically identified as S. Typhimurium (28%), S. Enteritidis (16%) and S. Haifa (4%). On the other hand, the percentages of isolated E. coli from the examined samples of chicken thigh, chicken breast, mutton and beef were 16%, 12%, 28%and 12% respectively. Moreover, the results cleared that PCR is an ideal method for identification of Salmonella spp. as it was effective, less labor and more sensitive as well as reduces effort and time. Out of 10 strains of different serotypes of Salmonella isolated from chicken (thigh and breast), mutton and beef by traditional method, 4 strains were positive in m-PCR for Salmonella from which, one strain was identified as S. Typhimurium. As well as out of 10 strains of different serotypes of E .coli isolated from chicken (thigh and breast), mutton and beef shoulders, 2 strains were positive in m-PCR. E.coli O55: K59 (B5) and E.coli O119: K69 (B14) isolated from thigh and breast, respectively, which were positive for elt gene (labile toxin).