Enterotoxin producing S. aureus in salted fish | ||||
| Benha Veterinary Medical Journal | ||||
| Article 5, Volume 31, Issue 1, September 2016, Page 30-34 PDF (305.45 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2016.31214 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Faten S. Hassanien1; M. A. Hassan1; Nahla Shawkey2; Ahmed E. A.2 | ||||
| 1Food Control Dept., Fac. Vet. Med. Benha University | ||||
| 2Animal Health Research Institute, Shibin EI-KOOM | ||||
| Abstract | ||||
| A total of 90 samples of sardine, molouha and feseikh (30 of each) were collected from different retail markets for bacteriological and molecular examination. The average of Staphylococci counts (cfu/g) were ranged from1.0 x 102 to 1.1x104 in sardine, ranged from 1.0x102 to 3.4×105 in molouha and 1.0×102 to 7.8×105 in feseikh. with a mean value 2.75×103 ± 0.41×103, 1.98×104 ± 0.28×104 and 5.03×104 ± 1.12×104, respectively. Concerning to S. aureus it was detected in 36.67%, 46.67% and 50.00% of the examined salted fish sardine, molouha and fesiekh, respectively. Totally 44.44% of the examined samples of salted fish were contaminated with S. aureus. The incidence of enterotoxins (A, B, C and D) produced by S. aureus were 20.00%, 40.00%, 60% of sardine, molouha and fesiekh. Modern rapid methods as Polymerase Chain Reaction (PCR) has high sensitivity, specificity and reduce detection time. It offers advantages over conventional diagnostic methods | ||||
| Keywords | ||||
| salted fish; Staph. aureus; enterotoxin; PCR | ||||
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