A total of 100 minced meat samples were collected from different butchers in Port-Said city for isolation and identification of Staph. aureus, Escherichia coli and Salmonella spp.. The results revealed that Staph. aureus, E. coli and Salmonella spp. could be detected in a percentage of 14%, 12% and 1% respectively from minced meat samples. Molecular characterizations of all isolated S. aureus, E. coli and Salmonella spp. were confirmed using 16S rRNA, phoA and invA, respectively by conventional PCR at 791 bp; 720 bp and 284 bp, respectively. Multiplex PCR was developed with specific primers for the detection of different enterotoxin genes (Sea, Seb, Sec, Sed and See) of Staph. aureus, (Stx1, Stx2, STa and lt) of E. coli and (stn) of Salmonella which may be considered a significant in food safety threat. The obtained results showed that the positive serotypes for enterotoxin genes were (Seb in 3 isolates and Sed in one isolate) of Staph. aureus at 164 bp and 278 bp respectively; (Stx2 in 2 isolates and STa in 2 isolates) of E. coli at 779 bp and 229 bp, respectively. Conventional PCR is rapid methods for the confirmation of Staph. aureus, E. coli and Salmonella spp., while multiplex PCR is a useful technique for detection of enterotoxin genes. The public health hazards of this isolated organism, as well as recommended measures to improve quality status of minced meat were discussed.
120 samples of pickled white soft cheese (domiata cheese) and Mish were collected from local markets in Port Said governorate, Egypt. Samples were analyzed for sodium chloride level, determination of Staph. Spp at 3% and 10% Na CL, isolation of Staphylococcus aureus at 3% and 10% NaCL and Determination of Aeromonas spp. at 3% and 10% NaCL. Results obtained revealed that the mean values of the sodium chloride percentage were 3.7 ± 0.13 % in pickled domiata cheese samples and 6.1+0.14 % in mish samples. Incidence of Staph. spp in Pickled domiata cheese was 85% at 3% NaCL and 71.6% at10% NaCL. while in mish samples was 93% at3% NaCL and 83.3% at 10%NaCL. Incidence of Aeromonas spp.at 3% NaCL was nil while at 10 % NaCL was 48.3% in pickled domiata cheese and in Mish 38.3% in.
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