Detection of virulent genes of Staph Au Reus and E.Coli in fresh, frozen chicken and ready-to- eat chicken meat products [electronic resource].
Language: English Summary language: Arabic Description: p.13-23Uniform titles:- Veterinary medical journal, 2017 v.63 (1) [electronic resource].
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Articles
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Main | ART VMJ V63 NO1 2 (Browse shelf(Opens below)) | Available |
Includes references.
Enterotoxigenic Staph. aureus is one of the causative agents of food borne intoxication. For this reason, determination
of its prevalence in foods is important with respect to assessing public health risk. Many different types of foods are
considered as a source of the bacterium and have been identified as a potential source of shiga Toxin-producing
Escherichia coli.The research study focused on detection of the virulent genes of Staph. aureus enterotoxins and shiga
toxins of E.coli in fresh and frozen chicken and ready- to- eat chicken meat products (RTE), by using Multiplex PCR
(m- PCR) technique.lt was carried out on 20 isolates of Staph. aureus from different ready- to- eat chicken meat
products (14 isolates) as well as fresh and frozen chicken carcasses (six isolates; three of each), the (Sea) gene of Staph.
aureus had the highest prevalence of virulence genes. Shiga toxin 1 (Stxl) gene could be detected only in one strain
(50%) isolated from both of chicken shawerma and chicken salad.Shiga toxin2(Stx2) could be detected in two isolates
of E. coli from chicken Fajitas and chicken salad. The public health significance ofboth toxins was discussed
Summary in Arabic.
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