Isolation and molecular identification of salmonella from fermented foods

Document Type : Original Article

Authors

1 Molecular Biology Department, Molecular Biology Research & Studies Institute, Assiut University, Egypt.

2 Faculty of Veterinary Medicine, New Valley University, New Valley, Egypt.

3 Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt

Abstract

The examined fermented foods were represented in 100 samples as 20 yoghurt (10 Baladi & 10 commercial), 20 Rayeb (10 Baladi & 10 commercial), 20 Bramily cheese, 20 pickled cucumber and 20 salted fermented fishes (10 Molouha & 10 Fesikh). The samples had been collected randomly from Assiut city; Egypt. All the samples were subjected to the protocol of Salmonella isolation, in which, a weight of (25 gram) of the sample was taken into (225 ml) of a preenriched broth of buffered peptone water (BPW) 1% and incubated at temperature 37°C for 24 hours, then 1 ml of the preenriched broth was added to an enriched broth of Rappaport-Vassiliadis (RV) selective broth and then it was incubated at 40° C for 48 hours, after that a loopful was inoculated onto Salmonella Shigella (S.S.) agar media for colorless colonies with a black center, which suspected to be Salmonella. The suspected Salmonella isolates were biochemical identified , then molecular identified using PCR. The obtained results showed that 9% of all examined samples had been contaminated with Salmonella and were represented only in the examined fermented fish samples as 4 Molouha samples and 5 Fesikh samples, while all the rest samples were Salmonella free. Salmonella Enteritidis was isolated from the 4 Molouha samples, while, Salmonella Typhimurium could not isolated from the all samples. The present study recommended the application of strict hygienic measures during the food production and especially for fermented fishes and according to Food Safety Management System (FSMS).

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