Morphological Detection and Molecular diagnosis of some food-borne pathogens from Camel meat | ||
| Egyptian Journal of Chemistry | ||
| Articles in Press, Accepted Manuscript, Available Online from 17 December 2024 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2024.328752.10637 | ||
| Authors | ||
| Wafa Abdulallah Alshehri* 1; Amwaj Abdullah A Ltowairqi2; Afra M Baghdadi3; Nagwa Thabet Elsharawy4 | ||
| 1Department of Biological Science, Collage of Science, University of Jeddah, Jeddah 21493, Saudi Arabia. | ||
| 2Department of Biological science, Collage of Science, University of Jeddah, Jeddah 21493, Saudi Arabia. | ||
| 3Biology Department, College of Sciences, P.O. Box 34, Jeddah 21959, University of Jeddah, Jeddah, Saudi Arabia | ||
| 4Department of Sport Health, College of Sport Science, University of Jeddah, Jeddah, Saudi Arabia Food Hygiene Department, Faculty of Veterinary Medicine, New Valley University, Egypt. | ||
| Abstract | ||
| A well-balanced diet requires essential vitamins, minerals, high protein, and essential amino acids, such as those found in camel meat. A total of 50 camel carcasses, weighing 25 kg, were obtained, with 500g samples collected from various retail markets in Jeddah city. Bacterial isolations, including Escherichia coli, Staphylococcus aureus, Salmonella sp, Klebsiella pneumoniae, Pseudomonas aeruginosa, and Hafnia alvei, were carried out using bacteriological plating, microscopic inspection, and serological testing. The camel samples' bacterial profiles revealed the presence of Staphylococcus spp. in approximately 70% and 40% of the analyzed samples, respectively. Positive aerobic bacteria constituted 50% of the entire camel samples. Only 2 out of 50 camel samples (5%) tested positive for Pseudomonas spp. All camel meat samples met the microbiological criteria for food (GSO 1016/2015) and were deemed safe for human consumption. This research offers promising solutions to combat E. coli, Staphylococcus aureus, Staphylococcus saprophyticus, Pseudomonas aeruginosa, Klebsiella pneumoniae, and Hafnia alvei contamination in meat products. | ||
| Keywords | ||
| Staphylococcus aureus; Staphylococcus saprophyticus; Pseudomonas aeruginosa; Klebsiella pneumoniae; Hafnia alvei; PCR detection | ||
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