This study investigates the presence of Salmonella spp. and Listeria spp. in broiler chicken meat and products in Menoufia governorate, Egypt. A total of 100 random samples were collected, including 50 fresh chicken cuts (breast and thigh) and 50 frozen breaded half-cooked products (chicken nuggets and chicken burgers). The samples were transported to the Food Hygiene and Control Research Lab, Faculty of Veterinary Medicine, University of Sadat City, and analyzed following ISO 6579:2020 for Salmonella spp. and ISO 11290:2017 for Listeria spp.
The results revealed Salmonella contamination in 6% of the samples and Listeria contamination in 14%. Among the Salmonella isolates, three serotypes were identified: Salmonella paratyphi A (1%), Salmonella Heidelberg (1%), and Salmonella Typhimurium (4%). Real-time PCR confirmed the presence of the invA gene in all Salmonella-positive samples. For Listeria spp., six species were detected: L. monocytogenes (3%), L. ivanovii (2%), L. seeligeri (2%), L. innocua (3%), L. welshimeri (2%), and L. grayi (2%).
This study highlights the significant presence of foodborne pathogens in chicken meat and products, underscoring the need for stringent hygiene practices and regular monitoring to ensure public health safety.
Table of Contents
Introduction
Review of Literature
1. Sources of chicken meat and their products contamination with Salmonella species and Listeria species.
1.1. Sources of chicken meat and their products contamination with Salmonella species.
1.2. Sources of chicken meat and their products contamination with Listeria species with special reference to Listeria monocytogenes.
2. Prevalence of Salmonella species and Listeria species in chicken meat and their products.
2.1. Prevalence of Salmonella species in chicken meat and their products.
2.2. Prevalence of Listeria species in chicken meat and their products.
3. Public health hazards of Salmonella species and Listeria monocytogenes.
3.1. Public health hazards of Salmonella speciess.
3.2. Public health hazards of Listeria monocytogenes.
Material and Methods
Results
Discussion
Conclusion and Recommendations
Summary
References
Research Objectives and Focus
The main objective of this study is to assess the prevalence and molecular characterization of Salmonella and Listeria species in broiler chicken meat and their products, specifically investigating contamination sources and public health risks within the Menoufia governorate, Egypt.
- Prevalence of Salmonella and Listeria species in fresh and frozen retail poultry products.
- Molecular detection of the invA gene in Salmonella isolates using Real-Time PCR (R-T PCR).
- Serotyping of isolated Salmonella strains to identify common serotypes.
- Evaluation of Listeria species diversity and identification.
- Assessment of food safety compliance based on national and international standards.
Excerpt from the Book
Prevalence of Salmonella species and Listeria species in chicken meat and their products
Meneses-González (2010) and Foley et al. (2011) mentioned that out of the 2600 Salmonella serotypes characterized worldwide, 15 serotypes have been reported to be commonly associated with poultry processing in the US.
M'ikanatha et al. (2010) found that out of 378 chicken meat samples, 84 (22%) contained Salmonella. Moussa et al. (2010) examined a total of 152 samples of chicken and chicken products including 38 local whole frozen chickens, 62 imported whole frozen chickens, and 30 local chicken cuts samples. Salmonella isolation revealed a total percentage of 5.92%; chicken cuts revealed a high prevalence among the examined samples (10%), followed by local frozen chickens and imported frozen chicken samples with an incidence of 7.89 and 4.83%, respectively.
Pires et al. (2010) indicated that current estimates of the percentage of human cases of salmonellosis attributed to exposure to poultry meat generally range from 10% to 22% in developed countries. Ravel et al. (2010) revealed that a study conducted in Canada found little seasonality in Salmonella prevalence in retail chicken and no correlation with the seasonal pattern in human illness.
Summary of Chapters
Introduction: Provides an overview of the global poultry sector, its contribution to food supply, and the critical public health challenges posed by foodborne pathogens like Salmonella and Listeria.
Review of Literature: Details previous scientific findings on contamination routes of poultry, reported prevalence rates of pathogens, and associated public health hazards globally and in developing countries.
Material and Methods: Outlines the laboratory procedures for sample collection, isolation of bacteria using ISO standards, biochemical identification, serotyping, and molecular confirmation via Real-Time PCR.
Results: Presents comprehensive data including tables and figures of the isolation and biochemical confirmation of Salmonella and Listeria, alongside molecular analysis of the invA gene.
Discussion: Analyzes the study's findings in comparison with existing literature, exploring potential reasons for prevalence differences and contamination factors in processing and storage.
Conclusion and Recommendations: Summarizes the prevalence levels found and provides actionable strategies for producers, market authorities, and consumers to mitigate foodborne risks.
Keywords
Salmonella spp., Listeria spp., Listeria monocytogenes, Poultry meat, Broiler chicken, Foodborne disease, Real-Time PCR, invA gene, Prevalence, Microbiology, Food hygiene, Public health hazards, Cross-contamination, Serotyping, Food safety
Frequently Asked Questions
What is the core focus of this research?
The research focuses on identifying and characterizing the prevalence of Salmonella and Listeria species in broiler chicken meat and processed poultry products sold in the Menoufia governorate of Egypt.
What are the central thematic areas?
The work covers sources of microbial contamination in the poultry food chain, public health risks, standard isolation techniques, and the molecular characterization of the detected pathogens.
What is the primary objective of this thesis?
The primary goal is to determine the contamination rates of poultry meat with these specific pathogens and evaluate the efficacy of current processing and hygiene standards in reducing food safety risks.
Which scientific methodologies were employed?
The study utilized standard bacteriological isolation methods (ISO 6579:2020 for Salmonella and ISO 11290:2017 for Listeria), biochemical confirmation tests, serotyping, and molecular detection via Real-Time PCR targeting the invA gene.
What does the main body cover?
The main body examines contamination sources throughout the production process, reviews extensive literature on global salmonellosis and listeriosis outbreaks, and details the rigorous laboratory methodology used to analyze 100 collected samples.
Which keywords define the work?
Key terms include Salmonella spp., Listeria spp., poultry meat, R-T PCR, invA gene, food hygiene, public health hazards, and serotyping.
How were samples selected for this study?
A total of 100 random samples were collected from various supermarkets and poultry butcher shops, comprising both fresh chicken cuts and frozen breaded products like nuggets and burgers.
What specific molecular target was used for Salmonella detection?
Real-Time PCR was specifically used to detect the Salmonella-specific invA gene to confirm the identity of the suspected isolates.
- Arbeit zitieren
- Gehad A. Ibrahim (Autor:in), 2023, Prevalence and Molecular Characterization of Salmonella and Listeria Species in Poultry Meat and their Products, München, GRIN Verlag, https://www.grin.com/document/1524103
