Incidence and Duplex PCR for detection of S.aureus and L.monocytogenes in Meat Products

Abstract

One hundred random samples of raw meat products (minced meat and sausage, 25 of each) and treated meat products (luncheon and basterma, 25 of each) were gathered from various markets in the provinces of Cairo and Giza for a period of 6 months. Accurately, 25 samples from each product were gathered from various markets in the provinces of Cairo and Giza. Traditional bacteriological methods and duplex polymerase chain reaction were used for detection of S. aureus and L. monocytogenes in such examined samples. Actually, S. aureus was isolated from 24%, 28%, 16% and 12% in minced meat, sausage, luncheon and basterma, respectively. Only, L. monocytogenes was detected in 4% of minced meat. Characterization of S. aureus by (nuc) gene and L. monocytogenes by (hlyA) gene using duplex Polymerase Chain Reaction. Concerning duplex PCR results, the incidence of S. aureus in minced meat, sausage, luncheon and basterma was (24%, 24%, 16%, 8%), respectively. While the incidence of L. monocytogenes in minced meat, sausage, luncheon and basterma was (4%, 0%, 0%, 0%), respectively. Duplex PCR showed a great agreement with the results of bacteriological method which proves the utility of the molecular technique in detection of food pathogens.

Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods

“…such as S. xylosus or S. scuiri can be present in salami ingredients and can be either naturally present or used as starters to help the fermentation process (Comi et al, 2005). On the contrary, the presence of S. aureus must be avoided although it has been found in minced meat (Armany et al, 2021).…”