Detection of some foodborne pathogens in meat products by Polymerase Chain Reaction

George, A. Armany1, Hemmat, M. Ibrahim2, Reham, A. Amin2, Hanaa, A. Ahmed1

Abstract

A total of 100 random samples of meat products including raw minced meat, raw sausage, luncheon and basterma (25 samples of each) were collected from different markets in Cairo and Giza governorates to be examined bacteriologically for detection of Staphylococcus aureus, Listeria monocytogenes and Escherichia coli. These samples were examined for isolation of such pathogens by conventional bacteriological methods and by polymerase chain reaction (PCR). Concerning S.aureus bacteriological results revealed the prevalence in minced meat, Sausage, luncheon and basterma was (24%, 24%, 20%, 4%) respectively. While L. monocytogenes revealed the prevalence in minced meat, sausage, luncheon and basterma was (4%, 0%, 0%, 0%) respectively and E. coli revealed the prevalence in minced meat, sausage, luncheon and basterma was (20%, 20%, 24%, 20%) respectively. The results cleared that PCR is an ideal method for identification of foodborne pathogens, as it was effective, less labor, more sensitive, reduces effort and time after using gradient PCR in validation of each microbe.

Key words

foodborne pathogens, optimization, polymerase chain reaction (PCR), bacteriological isolation, Meat products.