Prevalence and Molecular Characterization of Salmonella spp. in Poultry Meat and Its Products | ||
| Journal of Current Veterinary Research | ||
| Volume 5, Issue 2, October 2023, Pages 1-9 PDF (352.19 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jcvr.2023.320405 | ||
| Authors | ||
| Zakaria Hassan Elbayoumi; Gehad A. Ibrahim* ; Mahmoud Ge. Zayda; Reyad R. Shawish | ||
| Abstract | ||
| One hundred random samples of poultry meat and its products, 50 of which were fresh cuts-up (chicken breast and chicken thigh) and 50 of which were frozen half-cooked products of various brands (chicken burger and chicken nuggets), 25 of each, collected from retailers and poultry butcher shops at Menoufia governorate, Egypt. Results revealed that the prevalence of Salmonella spp. was 6% in the examined poultry meat samples. The prevalence was as the following: chicken breast 8% (2 out of 25 samples), chicken thigh was 8% (2 out of 25 samples), chicken nuggets was 4% (1 out of 25 samples), and chicken burger was 4% (1 out of 25 samples). The highest prevalence of Salmonella spp. was detected in chicken thigh and chicken breast while the lowest was in both chicken nuggets and chicken burger. Salmonella was typed by using antisera and resulted in 3 different serotypes, one isolate was Salmonella paratyphi A, one isolate was Salmonella Heidelberg, and four isolates were Salmonella Typhimurium. The highest rate of isolation was Salmonella typhimurium (4%). R-T PCR confirmed that all the isolates were Salmonella spp. by targeting invA gene specific for Salmonella spp. | ||
| Keywords | ||
| invA gene; Poultry meat; R-T PCR and Salmonella spp | ||
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