Detection of salmonella in some red and white frozen meat obtained from local market

Abstract EN

Background : Salmonella spp.

are one of the most frequently reported causes of bacterial foodborne outbreak in the world.

Objective : This study has been conducted to detect salmonella as a major public health problem worldwide.

Methods : A total of 12 samples including 8 white meat (chicken) and 4 red meat (beef) samples were collected randomly from each sample ; 25 gr was separated and treated with 225ml of buffered peptone water, incubated at 37 C° and 42 C° for 24 hours.

Samples were streaked on selective enteric agar.

Result : Totally 4 out of 8 chicken meat and one out of 4 red meat samples were contaminated with Salmonella spp.

Conclusion : These results confirmed the previous findings stating the proper packaging of meat products can effectively decrease the rate of microbial contamination.