Detection of virulent genes of Staph aureus and E.coli in fresh, frozen chicken and Ready-to- Eat chicken meat products | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 63, Issue 1, January 2017, Page 13-23 PDF (7.15 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2017.354157 | ||||
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| Authors | ||||
| Taghreed Abbas* 1; K.S Tolba2; Adel Ibrahim1; Elmosalami M.K1 | ||||
| 1Meat Hygiene and Control Department, Faculty of Veterinary Medicine, Cairo University | ||||
| 2Food Hygiene Department, Animal Health Research Institute, Dokki-Giza | ||||
| Abstract | ||||
| Enterotoxigenic Staph. aureus is one of the causative agents of food borne intoxication. For this reason, determination of its prevalence in foods is important with respect to assessing public health risk. Many different types of foods are considered as a source of the bacterium and have been identified as a potential source of shiga Toxin-producing Escherichia coli. The research study focused on detection of the virulent genes of Staph. aureus enterotoxins and shiga toxins of E. coli in fresh and frozen chicken and ready- to- eat chicken meat products (RTE), by using Multiplex PCR (m- PCR) technique. It was carried out on 20 isolates of Staph. aureus from different ready- to- eat chicken meat products (14 isolates) as well as fresh and frozen chicken carcasses (six isolates; three of each), the (Sea) gene of Staph. aureus had the highest prevalence of virulence genes. Shiga toxin] (Stx1) gene could be detected only in one strain (50%) isolated from both of chicken shawerma and chicken salad. Shiga toxin2(Stx2) could be detected in two isolates of E. coli from chicken Fajitas and chicken salad. The public health significance of both toxins was discussed. | ||||
| Keywords | ||||
| Ready to eat; enterotoxins producing genes; m-PCR; staph. aureus; shiga toxin | ||||
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