Detection of Staphylococcus aureus and enterotoxin genes from meat products by using conventional and modern identification methods
Younes, O., Ibrahim, H., Hassan, M., Amin, R., maarouf, A. (2019). Detection of Staphylococcus aureus and enterotoxin genes from meat products by using conventional and modern identification methods. EKB Journal Management System, 36(2), 229-237. doi: 10.21608/bvmj.2019.12556.1009
Ola Younes; Hemmat Ibrahim; Mohamed Hassan; Reham Amin; Ahmed Afifi maarouf. "Detection of Staphylococcus aureus and enterotoxin genes from meat products by using conventional and modern identification methods". EKB Journal Management System, 36, 2, 2019, 229-237. doi: 10.21608/bvmj.2019.12556.1009
Younes, O., Ibrahim, H., Hassan, M., Amin, R., maarouf, A. (2019). 'Detection of Staphylococcus aureus and enterotoxin genes from meat products by using conventional and modern identification methods', EKB Journal Management System, 36(2), pp. 229-237. doi: 10.21608/bvmj.2019.12556.1009
Younes, O., Ibrahim, H., Hassan, M., Amin, R., maarouf, A. Detection of Staphylococcus aureus and enterotoxin genes from meat products by using conventional and modern identification methods. EKB Journal Management System, 2019; 36(2): 229-237. doi: 10.21608/bvmj.2019.12556.1009

Detection of Staphylococcus aureus and enterotoxin genes from meat products by using conventional and modern identification methods

Benha Veterinary Medical Journal
Article 22, Volume 36, Issue 2, June 2019, Page 229-237  XML PDF (1.04 MB)
Document Type: Original Article
DOI: 10.21608/bvmj.2019.12556.1009
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Authors
Ola Younes email 1; Hemmat Ibrahim2; Mohamed Hassan2; Reham Amin2; Ahmed Afifi maarouf3
1Research assistant at Animal Health research institute
2Professor of food Hygiene and Control Department (Meat Hygiene), Fac. Vet. Med. Benha Univ
3Chief Researcher of Microbiology and Director of Animal Health Research Institute, Benha Branch
Abstract
One hundred meat product samples (minced meat, kofta, burger and sausage, 25 of each) were collected and examined for bacteriological evaluation and detection of Staphylococcus aureus by conventional bacteriological methods and by polymerase chain reaction PCR. The mean value of S. aureus counts cfu/g were 0.63×102 ±0.19×102, 0.17×102 ±0.06×102, 0.96×102 ±0.24×102 and 1.1×102 ±0.15×102, respectively. Concerning S.aureus, bacteriological results revealed that the prevalence in minced meat, kofta, burger and sausage was 16%, 12%, 16%, 20%, respectively. In addition, 5 samples out of 100 ones were unaccepted as they were exceeded the permissible limit of E.O.S 2005. Moreover, four random S. aureus samples (2 positive and 2 negative) were reexamined by polymerase chain reaction (PCR) and just one sample was negative by the bacteriological method for S. aureus showed positive results with PCR (false negative sample). Multiplex Polymerase Chain Reaction (m-PCR) was applied for detection of genes responsible for enterotoxins production (sea, seb, sec, sed and see) from identified coagulase positive Staphylococcus aureus. They were detected in the examined minced meat and sausage samples.
Keywords
meat products; S. aureus; clfA; enterotoxin; m-PCR
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