Serotypic characterization of salmonella isolates in meat and poultry products

Abstract EN

A total of 100 meat and poultry products samples were collected from shops and supermarkets in Aswan governorate; including 50 meat products samples and 50 poultry products.

Samples were collected to determine the serotypes and antigenic structures of Salmonella isolates in meat and poultry products and to study the correlation between serotypes and type of meat.

Salmonella was isolated by conventional methods and serotyping of Salmonella isolates was performed by slide agglutination method using antisera to Salmonella.

It was observed that 16 % of samples were positive for Salmonella ; 26 % (13 / 50) in meat samples and 6% (3 / 50) in poultry samples.

Serotypes of isolated Salmonella were Salmonella enteritidis 6.

25 % (1 / 16), Salmonella newland 18.

75% (3 / 16), Salmonella Kentucky 12.5% (2/16), Salmonella heifa 6.25% (1 / 16), Salmonella bron 6.25% (1/16), Salmonella rissens 12.

5 % (2 / 16), Salmonella fortune 12.5% (2/16), Salmonella agona 6.25% (1 / 16), Salmonella hessarek 6.25% (1/16), Salmonella hoboken 6.

25 % (1 / 16), Salmonella veneziana 6.

Meat and poultry products were contaminated with pathogenic Salmonella and the more prevalent serotypes were Salmonella newland, Salmonella rissens, Salmonella fortune, Salmonella Kentucky and the lesser prevalent isolates were Salmonella enteritidis, Salmonella heifa, Salmonella bron, Salmonella agona, Salmonella hessarek, Salmonella hoboken and Salmonella veneziana.

Results showed that minced meat, kofta, liver and gizzard and sheeshtawook were more contaminated with Salmonellae.

Meat and poultry products considered an important source of high risk serotypes of Salmonellae for human and hygienic measures should be undertaken to reduce contamination of meat and poultry products with Salmonella.