Bacteriological assessment and multiplex-PCR test for the detection of meat adulteration of different animal species

Azza Sayed Mohamed Abuelnaga,Elgabry Abd-Elalim Elgabry,Riham Hasaan Hedia,Khaled Abd El-Hamid Abd El-Razik,Nagwa Sayed Ata,Hanan Shawky Abdel Wahab Marie,Mona Mohamed Hassan Soliman

doi:10.1590/fst.11520

Azza Sayed Mohamed Abuelnaga, Elgabry Abd-Elalim Elgabry + Show 5 more

Open Access

https://doi.org/10.1590/fst.11520

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Abstract

Meat samples of various animal species have been obtained from Giza Governorate's butcher shops, common retail markets, veterinary faculties, Zoo and hospitals. Physical, bacteriological, and molecular analysis was carried out on the meat samples. Physical examination showed that typical and untypical meat differed. Bacteriological examination showed the highest TCC was found in horse meat while the least was in goat meat. The total count of S. aureus was the highest in donkey and dog whilst the least in pork meat. As for E.coli, donkey meat was the highest while buffalo and mutton meat were the lowest. The highest total Listeria monocytogenes and Salmonella Species count were in horse, donkey, rat and dog meat but zero in the other species examined. Multiplex-PCR targeting partial-length of cytochrome b (cyt b) gene of mitochondrial DNA (mtDNA) was used for the discovery of adulteration of beef meat with chicken, pork, dog, cat and rat tissue. It showed high specificity in differentiating the six animal species meat. The study points out the importance of taking serious steps to control species meat adulteration that may lead to transmission of severe foodborne diseases and more studies need to be implemented to apply new and easy meat adulteration detection protocols.

Highlights

Meat is considered as an outstanding source of high-quality protein, fat, carbohydrates, vitamins and minerals and is delicious, palatable or easy to digest (Sharma & Bist, 2011)
Bacteriological analysis followed by meat species identification was carried out using species‐specific primers in multiplex Polymerase chain reaction (PCR) for common animal species
Physical characteristics of various animal species where the usual color of meat varies from dark red to reddish depending on age and species (Table 2)

Summary

Introduction

Meat is considered as an outstanding source of high-quality protein, fat, carbohydrates, vitamins and minerals and is delicious, palatable or easy to digest (Sharma & Bist, 2011). Raw meat eaten by more than 80% of the population is one of the main sources of foodborne diseases (Hassan Ali et al, 2010), meat is considered to be an ideal medium for bacterial growth due to available favorable environmental factors (pH, temperature, minerals and other growth factors) (Russell, 2001). Enterobacteriaceae group are often of global concern and is very difficult due to its close association with both raw and processed meat contamination. Has always been chief species in all food poisoning circumstances linked to some meat products (Food and Agriculture Organization, 2000). L. monocytogenes is responsible for several listeriosis outbreaks related to meat product consumption. L monocytogenes are present in small quantities in foodstuffs, and can multiply at varying rates during chilled storage depending on the type of food product, both under aerobic and anaerobic conditions, adapt to disinfectants and adhere to different surfaces (Meloni, 2015)

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