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Genotyping and hemolytic characterization of pathogenic bacteria from some raw and cooked foods
Other Title(s)
الخصائص الجينية و التحليلية للبكتريا المرضية المعزولة من بعض الأغذية الخام و المطبوخة
Author
al-Laythi, Shadha Abd Allah M.
Source
The Iraqi Journal of Agricultural Science
Issue
Vol. 49, Issue 5 (31 Oct. 2018), pp.755-762, 8 p.
Publisher
University of Baghdad College of Agriculture
Publication Date
2018-10-31
Country of Publication
Iraq
No. of Pages
8
Main Subjects
Topics
Abstract EN
This study aimed to identify pathogenic bacteria in contaminated food from cafeterias and restaurants at the University of Kerbala.
Thirty-nine bacterial samples were collected from various foods, such as salads, falafel, and meat products (burger, kebab, and shawarma), before cooking.
Bacteria were serially diluted, isolated on selective media, and identified based on biochemical characteristics, and 16S rDNA sequencing.
Hemolysin production, seen in most bacteria from raw food samples, was determined using blood agar.
Genomic DNA was extracted from all bacterial samples, and their 16S rDNA were analyzed through PCR, gene sequencing, and phylogenetic tree construction.
Twenty-seven genetic variants representing both gram-positive and gram-negative bacteria were identified.
Most of the bacterial isolates produced α or β hemolysin and are likely important causes of food poisoning.
These results highlight the need for strict quality control in the cafeterias and restaurants at the university, improving the public’s awareness of food safety issues, and possible routine medical examination of those who handle food at these locations
American Psychological Association (APA)
al-Laythi, Shadha Abd Allah M.. 2018. Genotyping and hemolytic characterization of pathogenic bacteria from some raw and cooked foods. The Iraqi Journal of Agricultural Science،Vol. 49, no. 5, pp.755-762.
https://search.emarefa.net/detail/BIM-898015
Modern Language Association (MLA)
al-Laythi, Shadha Abd Allah M.. Genotyping and hemolytic characterization of pathogenic bacteria from some raw and cooked foods. The Iraqi Journal of Agricultural Science Vol. 49, no. 5 (2018), pp.755-762.
https://search.emarefa.net/detail/BIM-898015
American Medical Association (AMA)
al-Laythi, Shadha Abd Allah M.. Genotyping and hemolytic characterization of pathogenic bacteria from some raw and cooked foods. The Iraqi Journal of Agricultural Science. 2018. Vol. 49, no. 5, pp.755-762.
https://search.emarefa.net/detail/BIM-898015
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 760-762
Record ID
BIM-898015