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Prof. Fahim Shaltout :: Publications:

Title:
Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products
Authors: Shaltout FA1*, El-Toukhy EI2 and Abd El-Hai MM3
Year: 2019
Keywords: Luncheon; Sausage; Minced meat; Frozen meat; Salmonellae; Serovars; PCR
Journal: Nutrition and Food Technology: Open Access ISSN 2470-6086
Volume: 5
Issue: 1
Pages: 1-6
Publisher: Sci Forschen
Local/International: International
Paper Link:
Full paper Fahim Aziz El-Dein Mohamed Shaltout_NFTOA155_2.pdf
Supplementary materials Fahim Aziz El-Dein Mohamed Shaltout_NFTOA155_2.pdf
Abstract:

Citation: Shaltout FA, El-Toukhy EI, Abd El-Hai MM (2019) Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products. Nutr Food Technol Open Access 5(1): dx.doi.org/10.16966/2470-6086.155 Copyright: © 2019 Shaltout FA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract A total of one hundred and twenty random samples of luncheon, fresh raw sausage, frozen packed minced meat and frozen meat (30 samples of each) were collected from different supermarkets at Kalyobia Governorate. The collected samples were transferred directly to the laboratory in an ice box under complete aseptic conditions. The samples were immediately examined bacteriologically for the detection of Salmonellae. The Salmonellae isolates were confirmed by PCR. Salmonellae failed to be detected in luncheon beef samples but the percentage of Salmonellae in fresh sausage was 10% and the isolated serovars were S. typhi (3.3%), S. typhimurium (3.3%) and S. enteritidis (3.3%). In frozen packed minced meat, the percentage of Salmonellae was 6.7% and the isolated serovars were S. typhi (3.3%) and S. typhimurium (3.3%) and in frozen meat, the percentage of Salmonellae was 13.3% and the isolated serovars were S. papuana (6.7%), S. paratyphi A (3.3%) and S. vircho (3.3%). The virulence of the isolated strains was confirmed through molecular technique by polymerase chain reaction (PCR) of the isolated Salmonellae strains for detection of the virulence factor (invA gene).

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