Prevalence of virulence genes of some food borne bacteria in chicken meat products

الملخص EN

This Study was carried out on 200 random samples of chicken meat products represented by chicken luncheon, chicken burger, chicken sausage and chicken shawerma (50 of each).

Samples were randomly collected from different supermarkets and retailers of different sanitation levels at Mansoura city, El Dakahlia Province, Egypt and bacteriologically analyzed to assess the prevalence of Staph.

aureus, E.

coli and S.

spp.

and their enterotoxigenic virulence genes using PCR in some chicken meat products intended for direct consumption.

The obtained results revealed that the prevalence of Staph.

aureus in examined chicken luncheon, chicken burger, chicken sausage and chicken shawerma were 6%, 2%, 2% and 2%., respectively.

While E.

coli were 2%, 4%, 0% and 2% in examined samples respectively and S.

spp.

was isolated by 2% from shawerma only.

The isolated S.

typhimurium harbor invA and stn genes.

The isolated E.

coli showed presence of shiga toxin genes (stx1 and stx2).

The examined coagulase positive Staph.

aureus showed the presence of different enterotoxin genes sea, seb, sec, sed and see.

Thus it is necessary to adopt a regime of good, safe and healthy production of such chicken meat products with cleaning and disinfection and hygienic packaging in order to ensure safe products for consumers.