Prevalence and Molecular Characterization of Salmonella spp. in Poultry Meat and Its Products

Document Type : Original Article

Authors

Abstract

One hundred random samples of poultry meat and its products, 50 of which were fresh
cuts-up (chicken breast and chicken thigh) and 50 of which were frozen half-cooked
products of various brands (chicken burger and chicken nuggets), 25 of each, collected
from retailers and poultry butcher shops at Menoufia governorate, Egypt. Results
revealed that the prevalence of Salmonella spp. was 6% in the examined poultry meat
samples. The prevalence was as the following: chicken breast 8% (2 out of 25 samples),
chicken thigh was 8% (2 out of 25 samples), chicken nuggets was 4% (1 out of 25
samples), and chicken burger was 4% (1 out of 25 samples). The highest prevalence of
Salmonella spp. was detected in chicken thigh and chicken breast while the lowest was in
both chicken nuggets and chicken burger. Salmonella was typed by using antisera and
resulted in 3 different serotypes, one isolate was Salmonella paratyphi A, one isolate was
Salmonella Heidelberg, and four isolates were Salmonella Typhimurium. The highest rate
of isolation was Salmonella typhimurium (4%). R-T PCR confirmed that all the isolates
were Salmonella spp. by targeting invA gene specific for Salmonella spp.

Keywords

Main Subjects

Files

Share

How to cite

Statistics