Detection of Salmonella Spp. in Meat and Meat Products by Culture, Biochemical and Molecular Characterization in Duhok City
ahmed, F., Mohammed Abdo, J., Sulaiman Abdulaziz Jakhsi, N. (2024). Detection of Salmonella Spp. in Meat and Meat Products by Culture, Biochemical and Molecular Characterization in Duhok City. EKB Journal Management System, 55(3), 661-669. doi: 10.21608/ejvs.2023.230031.1569
fatima sedeeq ahmed; Jassim Mohammed Abdo; Nadhim Sulaiman Abdulaziz Jakhsi. "Detection of Salmonella Spp. in Meat and Meat Products by Culture, Biochemical and Molecular Characterization in Duhok City". EKB Journal Management System, 55, 3, 2024, 661-669. doi: 10.21608/ejvs.2023.230031.1569
ahmed, F., Mohammed Abdo, J., Sulaiman Abdulaziz Jakhsi, N. (2024). 'Detection of Salmonella Spp. in Meat and Meat Products by Culture, Biochemical and Molecular Characterization in Duhok City', EKB Journal Management System, 55(3), pp. 661-669. doi: 10.21608/ejvs.2023.230031.1569
ahmed, F., Mohammed Abdo, J., Sulaiman Abdulaziz Jakhsi, N. Detection of Salmonella Spp. in Meat and Meat Products by Culture, Biochemical and Molecular Characterization in Duhok City. EKB Journal Management System, 2024; 55(3): 661-669. doi: 10.21608/ejvs.2023.230031.1569

Detection of Salmonella Spp. in Meat and Meat Products by Culture, Biochemical and Molecular Characterization in Duhok City

Egyptian Journal of Veterinary Sciences
Volume 55, Issue 3, May and June 2024, Page 661-669  XML PDF (1.01 MB)
Document Type: Original Article
DOI: 10.21608/ejvs.2023.230031.1569
View on SCiNiTO View on SCiNiTO
Authors
fatima sedeeq ahmed email 1; Jassim Mohammed Abdo2; Nadhim Sulaiman Abdulaziz Jakhsi3
1Department pathology Microbiology, College of Veterinary Medicine, Duhok University, Iraq
2Department of Basic Science, College of Pharmacy, Duhok University, Iraq
3Head of University of Zakho, Iraq
Abstract
Current result illustrated in indicate that total of 150 samples of local and imported meat and meat products were collected from different location of Duhok province from November 2021 to August 2022, as follow ,25 samples=(16.66%) from each type of meat included beef meat, samp burger meat, chicken meat , minced meat , sausage meat and sheep meat.
The study comprised between traditional, biochemical and PCR. The percentage of Salmonella spp. isolation was 29.3% (44/150) positive samples by using the Traditional culture methods. 23.33% (35/150) positive samples by biochemical method, and 33% (33/60) positive samples by PCR method and confirm by serological.
Accuracy techniques from(Salmonella, culture items (counts) and Accuracy % from Salmonella True positive (35),true negative( 115),false positive ,positive predictive value (80.8%)negative predictive value (100%) and Accuracy94.47%, sensitivity100%, specificity(92.8%).
Salmonella spp. invA was found using the polymerase chain reaction (PCR). Salmonella isolate from meat and meat products .These Salmonella isolates appeared to possess the invA gene according to the PCR technique since DNA amplification produced one unique band (size 389 bp) when electrophoresed on an agarose gel. Only 10 isolates were sent to the Gene BankNCBI for registration of the nucleotide sequences for the 660 bp of the invA gene based on the sequencing method. This was done to diagnose the isolates on a species level, receive accession numbers (BankIt2717061 SAL.), submitted.
Keywords
meat; Salmonella; morphology and PCR; invA gene; DNA sequencing 16sRNA
Statistics
Article View: 336
PDF Download: 369