University of Khartoum

Detection of Salmonella in Food Sold at Alarabi Market, Khartoum Locality by using Polymerase Chain Reaction Targeting the invA gene

Detection of Salmonella in Food Sold at Alarabi Market, Khartoum Locality by using Polymerase Chain Reaction Targeting the invA gene

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Title: Detection of Salmonella in Food Sold at Alarabi Market, Khartoum Locality by using Polymerase Chain Reaction Targeting the invA gene
Author: Musa, Elsanusi Mustafa Adam
Abstract: Background: Foodborne diseases and spoilage is a major international public health problem. Salmonella spp. is one of the most important foodborne diseases in the world which cause Salmonellosis (zoonotic disease). Federal Ministry of Health, Sudan reported that in the year 2011 at Khartoum State there was about 98,767 Salmonella infections. The molecular methods have become the best methods in the diagnosis of the foodborne disease; in this study polymerase chain reaction was used to detect the Salmonella Typhi in food at Khartoum locality, area of Alarabi market. Materials and Methods: This study was conducted at Alarabi Market, Khartoum Locality in the period from January to the end of February. A total of forty different food samples were collected randomly representing uncooked and cooked food (ready-to-eat) that consist; Sausage, Burger, Shish Taouk, Broasted Chicken, Shawrma and Mashwi chicken from the restaurants at Alarabi market. 25 grams of food was cultured in 250 ml of buffered peptone water (BPW) overnight and transferred to selective media; tetrathionate broth (TTB) then DNA was extracted from the selective media by boiling bacterial cells method after that was tested by PCR using the invA primer. Results: The PCR test have shown that Salmonella was found in 22.5% of the total food samples. 17.5% of detected Salmonella was contaminated raw food samples. Uncooked Broasted Chicken food samples were almost completely contaminated with Salmonella (100%) which more than other types of food samples. There was a variation in food contamination from type to another types of foods, while some types of food did not shown any contamination such as cooked Shish Taouk, raw Shawrma, cooked Shawrma, cooked Burger. Conclusion: In this study PCR method was used to detect the food safety and investigated that which type of food is more contamination with salmonella, using 12 the invA primer, the result shown that the proportion of contamination vary between the six different types of food (sausage, Burger, shish Taouk, Broasted Chicken, shawrma and Mashwi chicken) that have been tested, contamination is large among the raw food (17.5%) in contrast with the cooked (ready-to-eat) food (5%).
Description: 82 Pages
URI: http://khartoumspace.uofk.edu/123456789/17205
Date: 2015-11-18


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