Microbial Quality, Biochemical Identification and Molecular Detection of Salmonella Targeting His-J Gene in Poultry Meat and Feed in Lahore
Microbial Quality, Biochemical Identification and Molecular Detection of Salmonella Targeting His-J Gene in Poultry Meat and Feed in Lahore
Suleman Irfan1*, Masood Rabbani1, Ali Ahmad Sheikh1, Sehrish Firyal2 and Arfat Yousaf Shaheen1
ABSTRACT
Salmonella enterica subsp. enterica poses a threat to both human and animal health, with more than 2500 reported serovars. A total of 80 samples, comprising of poultry meat (n=30) from poultry shops and supermarkets, poultry feed (n=30) and swabs from carcasses and muddy (n=20) of poultry shops. The samples were assessed microbiologically for Total Viable Count, Total Coliform Count, and Salmonella detection. The mean log values of total viable counts of meat samples of traditional poultry shops, super markets and processed meat were 5.70, 4.65 and 3.60, respectively and significant (p < 0.05) results were obtained. The mean log values of total coliform counts in meat samples were 2.7, 2.31 and 2.11, respectively. E. coli was predominant 73% in coliform count of all samples. Salmonella was found in 3.75% of samples in which retail poultry shops showed 10%, supermarkets showed 10%. While, processed meat was found negative for Salmonella. The mean log values of total viable counts of feed samples of store and shed were 7.21 and 7.56, respectively. Results of present study showed absence of Salmonella and coliform bacteria in poultry feed samples collected from poultry shed and store-room of poultry farm. Out of 20 swabs only 5% showed Salmonella prevalence. Molecular detection of Salmonella in collected meat samples through PCR targeting His-J gene showed 6.66% of positive samples previously identified by culturing and biochemical profile. The study showed that poultry meat has highest bacterial load which reflects unsatisfactory sanitation and hygienic conditions in poultry environment that ultimately cause food-borne infections. Besides this, feed also becomes a source of bacterial contamination in animals and humans. This study was helpful in devising strategy to provide safe food for public consumption.
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