Conventional and modern identification techniques for identification of Salmonellae isolated from some meat products
Ibrahim, H., Hassan, M., Amin, R., Eleiwa, N., Nadim, S. (2015). Conventional and modern identification techniques for identification of Salmonellae isolated from some meat products. EKB Journal Management System, 29(2), 262-267. doi: 10.21608/bvmj.2015.31732
Hemmat M. Ibrahim; Mohamed A. Hassan; Reham A. Amin; Nesreen Z. Eleiwa; Samaa S. Nadim. "Conventional and modern identification techniques for identification of Salmonellae isolated from some meat products". EKB Journal Management System, 29, 2, 2015, 262-267. doi: 10.21608/bvmj.2015.31732
Ibrahim, H., Hassan, M., Amin, R., Eleiwa, N., Nadim, S. (2015). 'Conventional and modern identification techniques for identification of Salmonellae isolated from some meat products', EKB Journal Management System, 29(2), pp. 262-267. doi: 10.21608/bvmj.2015.31732
Ibrahim, H., Hassan, M., Amin, R., Eleiwa, N., Nadim, S. Conventional and modern identification techniques for identification of Salmonellae isolated from some meat products. EKB Journal Management System, 2015; 29(2): 262-267. doi: 10.21608/bvmj.2015.31732

Conventional and modern identification techniques for identification of Salmonellae isolated from some meat products

Benha Veterinary Medical Journal
Article 32, Volume 29, Issue 2, December 2015, Page 262-267  XML PDF (284.34 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2015.31732
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Authors
Hemmat M. Ibrahim1; Mohamed A. Hassan1; Reham A. Amin1; Nesreen Z. Eleiwa2; Samaa S. Nadim2
1Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University
2Meat hygiene, animal health research institute Tanta Branch
Abstract
This study was conducted to determine the prevalence of Salmonella pathogens in minced meat, kofta,
beef burger and sausage (25 samples of each), weight of each sample10gm were collected from different
shops and supermarkets in Cairo governorate. The obtained results indicated that the incidence of
Salmonellae isolated from examined samples were (2)8%, (2)8%, 0% and (1)4% of minced meat, kofta,
beef burger and sausage respectively. The serotypes of 5 positive Salmonella isolates in the examined
meat product samples were Salmonella Typhimurium, Salmonella Muenster and Salmonella Enteritidis.
Modern identification techniques as Enzyme-linked immunosorbent assay (ELISA), Latex
Agglutination and Polymerase Chain Reaction (PCR). These techniques are considered powerful, rapid
procedure with both sensitivity and specificity for quick detection and identification of specific
pathogenic bacteria from different sources. The results obtained by applying PCR on 5 isolated
Salmonella strains show presence of common Salmonella gene in isolated strains, the identification of
isolated Salmonella strains show positive results by ELISA and latex agglutination technique only
confirm Salmonella Typhimurium and Salmonella Enteritidis. Since presence of these food poisoning
microorganisms as Salmonella constitute a potential risk to public health, these findings underscore the
need to control them and to limit bacterial multiplication in meat products.
Keywords
Salmonellae; meat products; ELISA; PCR
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