GENOTYPING OF STAPHYLOCOCCUS AUREUS ISOLATED FROM SOME READY TO EAT CHICKEN PRODUCTS | ||||
| Journal of the Egyptian Veterinary Medical Association | ||||
| Volume 77, Issue 2, July 2017, Page 297-311 PDF (648.26 K) | ||||
| Document Type: Original Research Articles | ||||
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| Abstract | ||||
| Hundred samples of chicken products (nuggets, shawarma, chicken burger and chicken fillet, Twenty-five samples from each n= 25) were collected aseptically from different restaurant at Giza governorate. They were examined microbiologically for isolation of S. aureus using recommended selective media as well as the recommended tests. the mean value of coagulase positive S.aureus in nuggets and chicken fillet were 0.4 ×102 ±0.001×102and 0.5 ×102 ±0.002×102 CFU/g respectively. However, the mean values of S.aureus of shawarma and chicken burger were 9×102 ±0.01×102 and 2.1×102 ±0.007×102 CFU/g. From the accepted percent of examined ready to eat nuggets, shawarma, chicken burger and chicken fillet were 92, 80, 84 and 88 % respectively. While the rejected percent of examined ready to eat nuggets, shawarma, chicken burger and chicken fillet were 8, 20, 16band 12 % respectively. S. aureus isolates were confirmed by PCR. Staphylococcal enterotoxin A was detected in 7% of the total examined samples and produces one or more toxins simultaneously. The identified isolates were screened for their capability of producing some virulence factors namely: hemolysin, licithinase and proteinse enzymes using well agar diffusion assay as zone diameters (mm) on blood agar, egg yolk agar and casein agar plates. | ||||
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