出版社：International Medical Journal Management and Indexing System
摘要：The use of advanced molecular techniques such as PCR has been introduced as a new fast and reliable method for detection of microbial contamination of food stuff. In this study, a total 160 samples of meat products (40 luncheon, 40 beef burger, 40 minced meat, and 40 fresh sausage) were examined for the presence of E. coli and pathogenic S. aureus using traditional methods of isolation and identification and PCR. The data obtained from this study showed that E. coli was isolated from 9 (22.5%), 13 (32.5%), 19 (47.5%), and 24 (60%) by traditional method comparing with 8 (20%), 13 (32.5%), 17 (42.5%), 23 (57.5%) out of 40 samples of luncheon, beef burger, minced meat, and fresh sausage samples respectively. While, S. aureus was isolated from 17 (42.5%), 11 (27.5%), 28 (70%), and 18 (45%) using traditional methods of isolation in comparison with 13 (32.5%), 8 (20%) 23 (57.5%), and 14 (35%) using PCR method out of 40 samples of luncheon, beef burger, minced meat, and fresh sausage samples correspondingly, with a sensitivity rate ranged from 87 to 96% in case of E. coli and 72 to 82% in case of S. aureus. Collectively, the data presented have revealed that, PCR is considered a fast, reliable and sensitive tool for detection of microbial contamination of food stuff.
