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Donnish Journal of Food Science and Technology

August 2015 Vol. 1(2), pp. 006-016

Copyright 2015 Donnish Journals




Original Research Paper


Comparison between PCR and Culture Methods for Detection of Salmonella typhimurium from Food and Beverage


Kamil M. AL-Jobori* and Ali K. AL-Bakri

Institute of Genetic Engineering and Biotechnology for Postgraduate Studies, University of Baghdad, Iraq.

Corresponding Author E-mail: kamilaljobori@yahoo.com

Accepted 28th April, 2015.



Abstract


In this study, Polymerase chain reaction (PCR) was compared to culture method to determine the presence of Salmonella typhimurium in selected food, beverage and ice cream in Baghdad, Iraq. A total of 400 different food samples were collected, including 25 sample each of Frozen meat, Minced meat, Frozen Chicken, Hamburger, Basturma, Fresh Kebab, Salad, Chickpea, Mayonnaise, Tabbouleh, Fruit Cocktail, Pomegranate juice, Melon juice, Orange juice, Raisin juice, and ice Cream from street vendors, exposed foods that are sold on the sidewalks, and in popular restaurants.were collected over a 7-month period between December 2013 and June 2014 and examined for the presence of Salmonella typhimurium. The results of culture method indicated that 73 samples (18.25%) out of the 400 showed positive results, and displayed that (10)40% of the examined frozen meat, (9)36% of minced meat, (16) 64% of frozen chicken, (5)20% of hamburger, (6)24% of fresh kebab, (4)16% of salad and ice cream, (3)12% of each basturma, fruit Cocktail, orange juice and raisin juice, (2)8% of mayonnaise and tabbouleh were contaminated with Salmonella Spp., whilst pomegranate juice and watermelon were not contaminated. The traditional method for the detection of Salmonella reveals Salmonella and bacteria-like Salmonella, a Serological detection was used to distinguish the Salmonella only. The results indicate 61 samples (83.56 %) out of the 73 were Salmonella spp., and 13(30.14%) samples out of 61 were Salmonella typhimurium. The results of conventional PCR indicated that 61 samples (15.25%) out of the 400 demonstrated positive results for the invA target gene as Salmonella spp. The results displayed that (8)32% of the examined frozen meat, (13)52% of frozen chicken, (6)24% of minced meat and fresh kebab, (4)16% of hamburger and salad, (3)12% of each basturma, Chickpea, fruit cocktail and raisin juice (2) 8% of each Mayonnaise, Tabbouleh, orange juice and ice cream were contaminated with Salmonella Spp., whilst pomegranate juice and watermelon not contaminated. On the other hand 22 samples (5.5%) out of the 400 demonstrated positive results for Mdh or fliC target gene as Salmonella typhimurium. The results displayed that(5) 20% of the examined frozen meat, (7)28% of frozen chicken, (4)16% of minced meat (2)8% of each hamburger and fresh kebab, and (1)4% of basturma and salad were contaminated with Salmonella typhimurium, whilst other plant products, beverage and ice cream were not contaminated with Salmonella typhimurium. The results of this study revealed that the traditional method is less accurate because it detects Salmonella and bacteria-like Salmonella. Whilst PCR was a rapid and useful tool for detection of Salmonella typhimurium in food and beverage samples.

Keywords: Salmonella typhimurium, Food, Beverage, Culture method, PCR.

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Cite This Article:

Kamil M. AL-Jobori and Ali K. AL-Bakri. Comparison between PCR and Culture Methods for Detection of Salmonella typhimurium from Food and Beverage. Donnish Journal of Food Science and Technology 1(2) 2015 pp. 006-016.


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