Phenotypic and Genotypic Characterization of Clostridium Perfringens Isolated from Cattle Meat
khalifa, I., Ezzat, M., Mohamed, I. (2020). Phenotypic and Genotypic Characterization of Clostridium Perfringens Isolated from Cattle Meat. EKB Journal Management System, 25(2), 235-247. doi: 10.21608/scvmj.2020.44633.1017
Islam mohamed khalifa; Mahmoud Ezzat; Islam Mohamed. "Phenotypic and Genotypic Characterization of Clostridium Perfringens Isolated from Cattle Meat". EKB Journal Management System, 25, 2, 2020, 235-247. doi: 10.21608/scvmj.2020.44633.1017
khalifa, I., Ezzat, M., Mohamed, I. (2020). 'Phenotypic and Genotypic Characterization of Clostridium Perfringens Isolated from Cattle Meat', EKB Journal Management System, 25(2), pp. 235-247. doi: 10.21608/scvmj.2020.44633.1017
khalifa, I., Ezzat, M., Mohamed, I. Phenotypic and Genotypic Characterization of Clostridium Perfringens Isolated from Cattle Meat. EKB Journal Management System, 2020; 25(2): 235-247. doi: 10.21608/scvmj.2020.44633.1017

Phenotypic and Genotypic Characterization of Clostridium Perfringens Isolated from Cattle Meat

Suez Canal Veterinary Medical Journal. SCVMJ
Article 4, Volume 25, Issue 2, December 2020, Page 235-247  XML PDF (799.79 K)
Document Type: Original Article
DOI: 10.21608/scvmj.2020.44633.1017
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Authors
Islam mohamed khalifa email 1; Mahmoud Ezzatorcid 2; Islam Mohamed3
1Department of Bacteriology,immunology and mycoloDepartment of Bacteriology, Immunology and Mycology, Faculty of Veterinary Medicine, Suez Canal University.
2Professor of Microbiology, Faculty of Veterinary Medicine, Suez Canal University
3Animal Health Research Institute, Dokki, Giza
Abstract
The existence of Clostridium perfringens in cattle meat has a public health importance. The current preliminary study was aimed to investigate the prevalence of Clostridium perfringens in cattle meat. Fourty meat samples from fore and hind quarter (20 for each) were randomly collected from abattoirs and butcher's markets at south sinai province. The collected samples were subjected to the bacteriological examination; moreover, the total count of C. perfringens from examined meat samples was 2x103 C.F.U./ g; in addition, the prevalence of C. perfringens was 30% in cattle meat samples. Molecular typing of the major toxin genes of C. perfringens by multiplex PCR revealed that positive gene amplification at 324 bp for C. perfringens type A. Also enterotoxin virulent gene was detected at 485 bp. C. perfringens is considered one of the main spoilage organisms of meat leading to contaminations of great amount of decomposed meat, which ending with economic losses; bad hygienic conditions in slaughterhouses are the main cause for meat contamination with Clostridium species, since the gastrointestinal tract of slaughtered animals is their natural habitat, the abattoir processing represent a great source for meat surface contamination by these pathogens.
Keywords
Clostridium perfringens; cattle meat; PCR; pathogens
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