Isolation Salmonella enterica serovar Typhimurium from poultry meat in Kermanshah using PCR method

Salmonella spp. are the leading cause of food borne illness worldwide. One of the major sources of human Salmonella infections is poultry meat. Therefore, efficient and rapid monitoring of Salmonella in the poultry meat production chain is necessary. Methods: We used routine culture for Salmonella detection in raw poultry products. Chicken meat samples (50) from grocery stores were pre enriched in buffered peptone water and then selectively enriched in tetrathionate and Rappaport-Vassiliadis broths. Then the selective enrichment broths were combined for DNA extraction and analysis by the real-time PCR assay. Results: The rate of pollution was 44% . 62% were Salmonella enterica serovar Typhimurium and 38% from the other serovars. Discussion: This research done by helping Biotechnology and PCR method. The hygiene of food is the responsibility of management and can at no point be delegated to food handlers. The results showed high rate of pollution in poultry meat that needs so attention to control.

Keywords:

Salmonella , PCR , Biotechnology