Detection of C. perfringens toxins in vacuum packaged meat products by using polymerase chain reaction | ||
| Benha Veterinary Medical Journal | ||
| Article 9, Volume 28, Issue 2, June 2015, Pages 67-73 PDF (381.68 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2015.31868 | ||
| Authors | ||
| Hemmat M. Ibrahim1; Reham A. Amin1; Mohammed A. El-Shater2; Marwa M. Mohammed3 | ||
| 1Department of Food Control, Faculty of Veterinary Medicine, Benha University | ||
| 2Animal Health Research Institute, Dokki, Giza | ||
| 3Animal Health Research Institute, Benha | ||
| Abstract | ||
| A total of 100 random samples of vacuum packaged meat products represented by sausage ̦ luncheon ̦ frunkfurter and salami (25 of each) were collected from different supermarkets in Cairo, Giza and Kalyobia governments. The prevalence of total anaerobes was 84%with account ranged between<10and 5.38 with a mean 3.58±0.36 for sausage, 56% with account ranged between<10and 3.92 with a mean value 1.76±0.33 for salami total anaerobes in and 60% with account ranged between <10 and 5.73 with a mean 2.55±0.44for luncheon. The incidence of Clostridia perfringens isolated from the examined samples of vacuum packaged salami, sausage, luncheon and frunkfurter was 44%, 80%, 32% and 0% respectively. The enterotoxins of Clostridia perfringens isolated from the examined meat products by traditional methods were type A and type C. Agarose gel electrophoresis of multiplex PCR of specific primers for characterization of enterotoxins (A, C & D) of C. perfringens indicated that sausage had enterotoxin type A and enterotoxin type C, luncheon had enterotoxin type A, enterotoxin type C and enterotoxin D, however salami had enterotoxin type A and type D | ||
| Keywords | ||
| Vacuum packed; meat products; Enterotoxins; PCR | ||
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