Detection of salmonella enteritidis in some meat products by using PCR

Document Type : Original Article

Authors

1 Bacteriology, Immunology and Mycology Dep., Fac .Vet .Med. Medicine ,Benha Uni.

2 Animal Health Research Institute, Tanta branch

Abstract

A total of 150 random samples were collected from different supermarkets and retailers of different
sanitation levels at Gharbeia governorate, Egypt as follows 70 samples of minced meat, 40 samples of
sausage and 40 samples of beef burger. The aforementioned samples were subjected to bacteriological
and serological applications to assess the prevalence of S. Enteritidis. The obtained results revealed that
the incidence of S. Enteritidis in the examined samples of minced meat, sausage and beef burger were
1/70 (1.4%), 1/40(2.5%) and 0/40(0%) respectively. The isolates were submitted for serological analysis
and revealed that Salmonella Enteritidis O 1,9,12 ad monophasic H:g, m. The antibiogram sensitivity
test was applied upon the two isolates of S. Enteritidis and revealed that they are sensitive to
chloramphinicol, amoxicillin, levofloxacin, ciprofloxacin, enrofloxacin and gentamycin but they were
resistant to oxytetracycline. The virulence genes of S. Enteritidis isolates were determined by using
multiple PCR technique for the two serologically detected Salmonella Enteritidis by using the following
genes inv A, sef A, sop B and bcf C at 284bp, 310bp, 517bp, 467bp, respectively.

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