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

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.