University of Khartoum

Isolation and Identification of Staphylococcus Species from Fresh Mutton and Frozen Poultry Meat

Isolation and Identification of Staphylococcus Species from Fresh Mutton and Frozen Poultry Meat

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Title: Isolation and Identification of Staphylococcus Species from Fresh Mutton and Frozen Poultry Meat
Author: Taha, Amira Abd el Motalab Mohamed
Abstract: The objective of this study was to determine the species and loads of Staphylococcus in fresh mutton and to investigate the occurrence of Staphylococcus species in frozen poultry meat. Sixty samples of mutton were collected from top, neck and sides of fresh carcasses in Alkadro slaughterhouse. Forty samples of frozen poultry meat were collected from retailers of different companies. Using enrichment, selective media and biochemical tests, isolated bacteria were characterized and identified as Staphylococcus spp. The isolated species consisted of two groups: one was coagulase-negative, novobiocin- sensitive species: Staphlococcus caseolyticus, Staph. sacrolyticus, Staph. warneri, Staph. chromogenes, Staph. epidermis, Staph. heamolyticus, Staph. arttae and Staph.caprae. The other group was: the coagulase-negative, novobiocin –resistant species; Staphylococcus. xylosus, Staph. saprophyticus, Staph. gallinarum and Staph. auricularis. The following Staphylococcus species were identified in mutton: Staph.caseolyticus 21(35%) , Staph.sacrolyticus 3(5%) Staph.xylosus 11(18.33%) Staph.auricularis 8 (13.33%) Staph.saprophyticus 4(6.67%) Staph.chromogene 8(13.33%) Staph.warneri 1(1.67%) and Staph.epidermis 4(6.67%). From poultry meat, the following species were identified: Staph.caseolyticus 15(35.71%) Staph.xylosus 2(4.76%) Staph.gallinarum 11(26.19%) Staph.auricularis 6(14.30%) Staph.heamolyticus 3(7.14%) Staph.arlettae 2(4.67%) Staph. capare 1(2.38%) Staph.chromogenes 1(2.38%) and Staph.sacrolyticus 1(2.38%). To determine the loads of Staphylococcus during preparation at the Slaughter house, predetermined 3 sites (neck, top, side) on 15 randomly chosen carcasses were investigated for their loads and the results were compared. The results showed that the level of contamination on top ranged from 1.9 × 10S08; to 10S08;CFU/cm², neck from 3 × 10S08; to 10S08;CFU/cm² and that from the sides was 2.6 × 10S08; to 10S08;CFU/cm². This finding indicated that the neck was more exposed to contamination than the other two sites. Contamination by Staphylococcus species may be attributed to workers (main source
Description: 58page
URI: http://khartoumspace.uofk.edu/123456789/16790
Date: 2015-10-28


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