DETECTION OF STAPHYLOCOCCUS AUREUS CLASSIC ENTEROTOXIN GENES IN SOME MEAT PRODUCTS USING MULTIPLEX PCR | ||||
| Kafrelsheikh Veterinary Medical Journal | ||||
| Article 3, Volume 14, Issue 1, May 2016, Page 47-58 PDF (647.83 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/kvmj.2016.108554 | ||||
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| Authors | ||||
| N. Y. Moustafa* 1; Azza, M.M Deeb2; Seham, N. Homouda3; Shimaa, M. Abd El-Bar3 | ||||
| 1Food Control Dept., Faculty of Veterinary Medicine, Kafrelsheikh University, Egypt | ||||
| 2Food Control Dept., Faculty of Veterinary Medicine, Kafrelsheikh Univ., Egypt. | ||||
| 3Animal Health Research Institute, Tanta Lab., Tanta, Egypt | ||||
| Abstract | ||||
| A total of 200 meat product samples of beef burger, sausage, minced meat and luncheon were randomly collected from different shops and markets in El-Gharbia and Kafr-El-Sheikh governorates. The samples from 3 brands A, B and C were examined for the presence S. aureus using classical bacteriological and molecular methods. The obtained results revealed thatthe 2, 1 and 4 samples of beef burger, sausage and minced meat respectively, were positive for S. aureus by PCR. Additionally multiplex PCR was used for detection of five S. aureus virulence classic enterotoxin genes (sea, seb, sec, sed and see). The obtained results revealed thatthe beef burger samples harbored (1) seb gene; meanwhile sausage sample harbored (1) sea gene and minced meat samples harbored (2) sea, (1) sec and (1) sed genes. This study offers the basis for further phenotypic and molecular characterization S. aureus isolated from these products to guarantee safe consumption of meat products. | ||||
| Keywords | ||||
| S. aureus; meat products; virulence genes and PCR | ||||
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