University of Khartoum

Campylobacter Species in Minced Meats Sold at Butchery Shops in Karary Locality.

Campylobacter Species in Minced Meats Sold at Butchery Shops in Karary Locality.

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Title: Campylobacter Species in Minced Meats Sold at Butchery Shops in Karary Locality.
Author: Mohammed, Lymia Elsayed Elhag
Abstract: Background: This work gains its importance from the Campylobactersspecifically, C. jejuni and C. coli as these two species are generally regarded as the most common cause of bacterial gastroenteritis worldwide. (WHO, 2008; Allos, 2001). The main objectives of this study were: -To investigate the presence of C. jejuni and C. coliin minced meat prepared at butcher shops in Karrary Locality, Omdurman, Sudan and to detect Campylobacter spp. contamination ofminced meat and to count Campylobacter spp. in minced meat samples. Material and methods: The study area was Karary locality, Omdurman, which is located in the western part of the Khartoum State. One hundred minced meat specimens were collected from ten randomly selected fifty butcheries within Karrary locality in July and August, 2013. Conventional microbiological methods were used for identification of the two Campylobacter species whose detection was the main objective of this work. General contamination of minced meat and the relationship of contamination to the general hygienic standards and their application were investigated both by microbiological methods and acheck list of hygienic practice.Two primers were used in PCR reactions to identify C. jejuni and C.coli . Results: High degree of by bacterial contaminants (74%) was observed in the examined minced meat specimens which reflect a poor application of hygienic practice by butchers during their work in comparison with 46.9% (in 25 g) samples for developed countries.On the other hand, four percent results obtained for Campylobacter spp(Campylobacter jejuni and Campylobacter coli)(4%)are comparable to reported figures for other workers. in the literature is within the reported of the specimens were contaminated by Campylobacter spp(Campylobacter jejuni and Campylobacter coli)and only 1% of specimens were contaminated by Campylobacter jejuni. Conclusion: Four percent of samples were contaminated by Campylobacter spp(Campylobacter jejuni and Campylobacter coli). 1% of samples were contaminated by Campylobacter jejuni and the study recommended the flowing : Application of food safety management systems based on HACCP (Hazard Analysis and Critical Control Points) at cattle slaughter, preparation of meat and minced meat and its storage and sale.
Description: 60 Pages
URI: http://khartoumspace.uofk.edu/123456789/22097


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