MOLECULAR CHARACTERIZATION OF STAPH. AUREUS AND SOME ENTERIC BACTERIA PRODUCING TOXINS IN MINCED MEAT SOLED IN PORT-SAID CITY MARKETS

Gihan M.o Mohammed ,Hanan El Dahshan

doi:10.21608/avmj.2016.170007

Abstract

A total of 100 minced meat samples were collected from different butchers in Port-Said city for isolation and identification of Staph. aureus, Escherichia coli and Salmonella spp.. The results revealed that Staph. aureus, E. coli and Salmonella spp. could be detected in a percentage of 14%, 12% and 1% respectively from minced meat samples. Molecular characterizations of all isolated S. aureus, E. coli and Salmonella spp. were confirmed using 16S rRNA, phoA and invA, respectively by conventional PCR at 791 bp; 720 bp and 284 bp, respectively. Multiplex PCR was developed with specific primers for the detection of different enterotoxin genes (Sea, Seb, Sec, Sed and See) of Staph. aureus, (Stx1, Stx2, STa and lt) of E. coli and (stn) of Salmonella which may be considered a significant in food safety threat. The obtained results showed that the positive serotypes for enterotoxin genes were (Seb in 3 isolates and Sed in one isolate) of Staph. aureus at 164 bp and 278 bp respectively; (Stx2 in 2 isolates and STa in 2 isolates) of E. coli at 779 bp and 229 bp, respectively. Conventional PCR is rapid methods for the confirmation of Staph. aureus, E. coli and Salmonella spp., while multiplex PCR is a useful technique for detection of enterotoxin genes. The public health hazards of this isolated organism, as well as recommended measures to improve quality status of minced meat were discussed.

Highlights

Minced meat that has been minced into fragments and contains less than 1% salt
The present work was made in order to evaluate the prevalence of Staph. aureus, E. coli and Salmonella spp. among minced meat, to confirm the isolated microbes and determined some enterotoxins genes characteristics of Staph. aureus, E. coli and Salmonella spp. using conventional PCR and multiplex PCR
A total of 100 minced meat samples showed bacterial contamination with species of the genera, Staph. aureus, E. coli and Salmonella spp. in percentages of 14 %, 12% and 1%, respectively in (Table 2). The presence of these isolates in the higher percentage in minced meat samples collected from different butchers in Port-Said city is an indication of unsatisfactory handling of minced meat and inadequate hygiene

Summary

Introduction

Minced meat that has been minced into fragments and contains less than 1% salt. Minced meat has an important role in human nutrition as they are desirable foodstuff (Biesalski, 2005). In a whole cut from an animal, the interior of the meat is essentially sterile, even before cooking; any bacterial contamination is on the outer surface of the meat. Bacterial contamination from the surface can be distributed throughout the meat. If ground beef is not well cooked all the way through, there is a significant chance that enough pathogenic bacteria will survive to cause illness. Food-borne illness is a major international health problem (Mensah et al, 2002 and Ayten et al, 2014)

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Conclusion