Abstract of research

Enterotoxin producing S. aureus in salted fish

Hassanien -Faten, S.1, Hassan-M.A.1, Shawkey-Nahla, A.2 and Ahmed-E., A.

Abstract

A total of 90 samples of sardine, molouha and feseikh (30 of each) were collected from different retail markets for bacteriological and molecular examination. The average of Staphylococci counts (cfu/g) were ranged from1.0 x 102 to 1.1x104 in sardine, ranged from 1.0x102 to 3.4×105 in molouha and 1.0×102 to 7.8×105 in feseikh. with a mean value 2.75×103 ± 0.41×103, 1.98×104 ± 0.28×104 and 5.03×104 ± 1.12×104, respectively. Concerning to S. aureus it was detected in 36.67%, 46.67% and 50.00% of the examined salted fish sardine, molouha and fesiekh, respectively. Totally 44.44% of the examined samples of salted fish were contaminated with S. aureus. The incidence of enterotoxins (A, B, C and D) produced by S. aureus were 20.00%, 40.00%, 60% of sardine, molouha and fesiekh. Modern rapid methods as Polymerase Chain Reaction (PCR) has high sensitivity, specificity and reduce detection time. It offers advantages over conventional diagnostic methods.