Microbiological studies on salmonella microorganism in some meat products

الملخص EN

Hundred and fifty random samples of various meat products represented by luncheon, sausage and frozen minced meat (50 of each) were collected from different markets for detection of Salmonella spp., Obtained results declared that Salmonella could be detected in zero, 8 and 6% of the examined samples of luncheon, sausage and frozen minced meat respectively.

The recovered salmonellae were serotyped as Salmonella typhimurium and Salmonella enteritidis.

The in vitro senstivity tests for the isolated bacteria were determined, Salmonella typhimurium and Salmonella enteritidis were sensitive to Amoxicillin, cefuroxime sod.

Ciprofloxacin, Danofloxacin and oxytetracycline and were resistant to streptomycin.

Salmonella typhimurium and Salmonella enteritidis can be detected by Real-Time PCR when used Quantitect probe RT-PCR kit cat.

no.

20 4443 which based on fluoroqenic primers and probe (TAMRA dye).