Prevalence of campylobacter jejuni in meat | ||||
| Benha Veterinary Medical Journal | ||||
| Volume 43, Issue 2, January 2023, Page 64-68 PDF (869.21 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2023.167193.1602 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Ahmed Mohamed Adel AboShady 
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| Micobiology, Faculty of Veterinary medicine Benha University | ||||
| Abstract | ||||
| Campylobacter jejuni (C. jejuni) is one of great significance to public health as it is the main source of food borne Campylobacter enteritis in human. Raw and undercooked contaminated meat products are known as important sources of human campylobacteriosis. Contamination of meat can occur in different steps during production as preparation, processing, distribution, marketing and handling at transportation. The main object of study was to isolated and identified of C. jejuni in from fresh meat by conventional methods and confirmed by polymerase chain reaction (PCR). Sixty one samples were collected from fresh meat including minced meat (15), liver (14), meat (25) and sausage Baladi (7). The prevalence rate of C. jejuni in fresh meat by PCR was 32.7% compared with conventional methods (19.67%). Polymerase chain reaction targeting hip O gene specific for C. jejuni was used for phenotypically identified C. jejuni isolates. This study concluded that PCR was more specific and rapid than the conventional methods for identification of C. jejuni in fresh meat. Raw retail meats need control programs and consumer food safety education efforts by application of hygienic measuring. | ||||
| Keywords | ||||
| Campylobacter jejuni; fresh meat; PCR | ||||
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