Abstract of research

Conventional and modern identification techniques for identification of Salmonellae isolated from some meat products

Hemmat M. Ibrahim1, Mohamed A. Hassan1, Reham A. Amin1, Nesreen, Z. Eleiwa 2, Samaa, S. Nadim 2

Abstract

This study was conducted to determine the prevalence of Salmonella pathogens in minced meat, kofta, beef burger and sausage (25 samples of each), weight of each sample10gm were collected from different shops and supermarkets in Cairo governorate. The obtained results indicated that the incidence of Salmonellae isolated from examined samples were (2)8%, (2)8%, 0% and (1)4% of minced meat, kofta, beef burger and sausage respectively. The serotypes of 5 positive Salmonella isolates in the examined meat product samples were Salmonella Typhimurium, Salmonella Muenster and Salmonella Enteritidis. Modern identification techniques as Enzyme-linked immunosorbent assay (ELISA), Latex Agglutination and Polymerase Chain Reaction (PCR). These techniques are considered powerful, rapid procedure with both sensitivity and specificity for quick detection and identification of specific pathogenic bacteria from different sources. The results obtained by applying PCR on 5 isolated Salmonella strains show presence of common Salmonella gene in isolated strains, the identification of isolated Salmonella strains show positive results by ELISA and latex agglutination technique only confirm Salmonella Typhimurium and Salmonella Enteritidis. Since presence of these food poisoning microorganisms as Salmonella constitute a potential risk to public health, these findings underscore the need to control them and to limit bacterial multiplication in meat products.