PCR based detection of Salmonella from fresh and processed chicken meat from Quetta, Pakistan
By: Hafsa Sunniya, Mumtaz Ali Sanjrani, Abdul Samad, Kaleemullah, Muhammad Naeem, Muhammad Rizwan, Summiya Allah Yar, Safiullah Khan Achakzai, Malalai Shakoor
Key Words: Salmonella, Chicken meat, PCR, HACCP, Quetta
Int. J. Biosci. 10(4), 363-371, April 2017.Generate Certificate]
Salmonella is the most common cause of food borne infections worldwide. Approximately causing 16 million cases of typhoid fever, 1.3 million fatalities all around the world each year. The primary vehicle of transmission of the pathogen is Chicken meat which is largely consumed throughout the country. Due to lack of good hygiene and proper handling, pathogen is easily transmitted from meat to consumers causing diseases. The present study aims to investigate the prevalence of Salmonella in fresh and processed chicken meat through Polymerase Chain Reaction using Inv A gene as a genetic target. Total of 150 samples of raw chicken meat were collected in which 100 of freshly slaughtered samples were collected in pre-sterilized plastic bags and 50 of processed chicken samples were obtained in their packaging, from different shops and markets of Quetta. Out of 150 samples 37 (24.6%) were found Salmonella positive and 113 (75.4%) were negative. In raw chicken and processed chicken the contamination rate was found 26% and 22% respectively. The study revealed that many shops may not practices good hygiene which is making Salmonella a potential threat to consumer’s health. To control the food-borne illnesses and to keep the microbial load of raw and processed meat in check, the food safety requirements should be followed strictly in accordance with HACCP (Hazard analysis critical control point).
PCR based detection of Salmonella from fresh and processed chicken meat from Quetta, Pakistan
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PCR based detection of Salmonella from fresh and processed chicken meat from Quetta, Pakistan.
Int. J. Biosci. 10(4), 363-371, April 2017.
By Authors and International Network for
Natural Sciences (INNSPUB)