The Staphylococcus aureus enterotoxin A (sea) is the toxin mostly involved in Staphylococcus aureus (S. aureus) food poisoning. In this study, the effect of different lactic acid (LA) concentrations (LA 1% and 2%) and temperatures (4 oC, 25 oC, and 37 oC) on S. aureus growth and relative sea expression in fresh meat cuts were studied. Real-Time RT-PCR used to determine the relative sea expression. Fresh meat cuts were inoculated with 105 CFU/g of S. aureus producing enterotoxin A. S. aureus growth and relative sea expression were regularly tested for 48 hours. The growth of S. aureus was decreased by one log CFU/g than control sample using 1% LA and 2% LA 2% (5.32 ± 3.76 log CFU/g, 4.38 ± 3.00 log CFU/g and 4.54 ± 3.18 log CFU/g respectively) at zero time. Relative expression of the sea gene in both LA concentrations was lower than control. Moreover, both lactic acid concentrations had effect on relative sea gene expression at all examined hours, especially at 4 oC compared to control samples. The higher the lactic acid concentration, the lower the S. aureus enterotoxin A relative expression was.
Meat species specification is a vital field to ensure the food safety to the consumers which corresponds to the laws related to meat and meat products. The adulteration of inferior quality meat into superior quality one is a common practice all over the world. In this study, 30 beef product samples including minced beef, luncheon and sausage (10 samples each) were collected from different markets in Cairo and Giza Governorate, transferred to the laboratory for detection of adulteration of beef with pig, equine and dog meat using Simple and reliable multiplex-polymerase chain reaction (multiplex-PCR) for the partial-length of cytochrome b (cyt b) gene of mitochondrial DNA (mtDNA) which indicated the successful detection of little as 0.05 ng % adulteration of meat products. Multiplex PCR can also be applied to detect authentication with equal efficiency to fresh, cooked or putrefied mixed meat samples. The obtained results revealed that one examined sample (10%) of minced beef was intermixed with equine meat only, while two samples (20%) of beef sausage were adulterated with addition of equine meat only. Moreover, the examined luncheon samples were free from adulteration with either pork or equine meat. All examined samples were found to be free from adulteration with dog meat. The bad effects of fraud and adulteration of meat products was discussed.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.