IDENTIFICATION AND SEROTYPING OF SALMONELLA ISOLATES ISOLATED FROM SOME ANIMAL MEAT

Alaa A. Ahmed; Mohammed H. Khudor

IDENTIFICATION AND SEROTYPING OF SALMONELLA ISOLATES ISOLATED FROM SOME ANIMAL MEAT

2019

Alaa A. Ahmed | Mohammed H. Khudor

This research was already prescribed for the identification and serotyping of Salmonella isolates from 205 samples totally different, including frozen chicken meat(thigh, wings, liver, 40 samples for each one), 40 samples of frozen beef meat 4  and fresh beef meat ( liver, muscle, and ground beef , 15 each ) in Basrah throughout the amount between 4th October 2017 to 27th February2018. Results showed that the overall rate of Salmonella isolates were 22.4 percent by conventional victimization isolation of Xylose Lysine Deoxycholate Agar (XLD).The highest percentagewas appeared in liver of imported frozen chicken meat (80%), while the lowest percentage was in liver of local fresh beef (6.6%). The results of identification of Salmonella by conventional biochemical test and API 20 E system were76.0% and 84% , respectively, while the results of PCR technique by using 16srRNA was( 20/20)100% . The result of serotyping on Salmonellaisolates revealed that serotype SalmonellaTyphimurium (40%), whereas the lower number was Salmonella serotype Kentucky  (15%).

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