The occurrence and significance of Pseudomonas aeruginosa isolated from some meat products in Sohag city.

Document Type : Research article

Authors

1 Food Hygiene Department, Faculty of Veterinary Medicine, Sohag University, Egypt,

2 Food Hygiene Department, Animal Health Research Institute, Agriculture Research Center, Egypt.

Abstract

Contamination of meat and meat products with pathogenic and spoilage microorganisms is one of the most important challenges facing the meat industry, that results in a range of human health problems and economic losses. This work aimed to identify the occurrence of Pseudomonas spp. especially Pseudomonas aeruginosa (P. aeruginosa) in some processed and ready-to-eat meat products in Sohag governorate. A total of 200 random meat product samples; minced beef meat, luncheon, burger, and sausage (50 of each) were purchased from different markets in Sohag governorate, Egypt over a period of 12 months from November 2020 to October 2021. Pseudomonas spp. was suspected in 32 (15%) of the meat products examined samples using the colony morphology on Cetrimide agar, represented as follows; 30%, 18%, 6%, and 10% in minced beef meat, luncheon burger, and sausage, respectively. Using the morphological and biochemical methods, P. aeruginosa was suspected in 12 isolates (37.5%) with an incidence of 12/200 (6%) of the total examined samples. The PCR results revealed that only 8/12 (66.7%) of the suspected isolates encoded the 16S rDNA gene of P. aeruginosa with an incidence of 4% of the total examined samples, 4 (50%) of which were detected in the minced beef meat samples, 2 (25%) in the sausage samples while in the luncheon and burger P.aeruginosa was identified in only 1 sample (12.5%) for each.
Keywords: Pseudomonas aeruginosa, meat products, PCR, 16S rDNA gene.

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