Habib, I. (2004). Next Day Detection of Salmonella spp. In Naturally Contaminated Meat Products Using Molecular Approach. Journal of High Institute of Public Health, 34(2), 279-288. doi: 10.21608/jhiph.2004.188692
Ihab E. Habib. "Next Day Detection of Salmonella spp. In Naturally Contaminated Meat Products Using Molecular Approach". Journal of High Institute of Public Health, 34, 2, 2004, 279-288. doi: 10.21608/jhiph.2004.188692
Habib, I. (2004). 'Next Day Detection of Salmonella spp. In Naturally Contaminated Meat Products Using Molecular Approach', Journal of High Institute of Public Health, 34(2), pp. 279-288. doi: 10.21608/jhiph.2004.188692
Habib, I. Next Day Detection of Salmonella spp. In Naturally Contaminated Meat Products Using Molecular Approach. Journal of High Institute of Public Health, 2004; 34(2): 279-288. doi: 10.21608/jhiph.2004.188692
Next Day Detection of Salmonella spp. In Naturally Contaminated Meat Products Using Molecular Approach
Food Hygiene and Control Division, The High Institute of Public Health, University of Alexandria, Egypt
Abstract
Salmonella species are a well known food borne pathogen in developed and developing countries with a wide variety of illnesses conditions. The aim of this study was to compare a traditional isolation and identification method for Salmonella spp from meat products with a newer DNA/rRNA gene hybridization method [LUMIprobe 24 Salmonella] under the routine food laboratory conditions. A total of 133 samples [30 pork sausage, 40 chicken meat coated with oil and spices, 40 kebab and 23 beef burger] were collected from February to May 2004, samples were processed according to the guideline of the British Standard Cultural Method; BS EN 12824:1998, as well as, the DNA/rRNA method as guided by the manufacture. Results showed that the two methods gave equivalent sensitivity and selectivity for Salmonella spp detection. Significant time saving was achieved using the LUMIprobe 24 test allowing earlier release of results on the next day and the new molecular method experienced a reasonable level of flexibility and labor saving.
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