Detection of Salmonella species in Slaughtered Cattle, Raw Meat and Meat products in Khartoum State

Abstract

The purpose of this study was to detect degree of Salmonella spp. Contamination from cattle slaughtered, raw cattle meat and ready to eat meat RTM products in Khartoum State – Sudan, quantitatively by counting the total viable, and qualitatively by the isolation and identification of Salmonella spp using conventional methods (ISO 11290-1, 2004), biochemical methods and further confirmation by using Polymerase chain reaction technique (PCR). Carcasses were examined after skinning and evisceration for the total viable count. Swab sampling was used .Viable count was done according to the known conventional methods. The isolation of Salmonella was done on enriched and selective media. The samples subjected to the isolation and identification of Salmonella spp, about (250) samples included the following :a total of one hundred(100) swabs of slaughtered cattle ,and one hundred samples (100) of ready to eat meat and fifty (50) samples of raw meat in Khartoum state . At Elkadaro Slaughterhouse the highest contamination level was recorded in evisceration stage at (4.29+-1.34log10 CFU/cm2), whereas lowest contamination was recorded in the skinning stage (4.40+- 0.54 log10 CFU/cm2) .At RTM the highest contamination level was recorded (3.15+- 2..34log10 CPU/cm2) in shawerma ,whereas lowest contamination was recorded (2.3957+_0.54log10CPU/cm2) in burger . The highest contamination at butcher shop was (4.88+_3.54 log10CPU/cm2). From one hundred (100) swabbing samples of slaughtered cattle, 5samples which represented 5% yielded Salmonella dublin . From 100 ready to eat samples (RTM) meat (burger, shawerma) two samples which represented 4% from shawerma yielded Salmonella dublin xi From fifty 50 fresh raw meat samples ten samples which represented 20% yielded Salmonella dublin and Salmonella typhi In conclusion the conventional method and polymerase chain reaction showed that out of 250 samples, 17 samples were found to be contaminated with Salmonella spp , 5(10%) swabbing samples slaughtered cattle, 2(4%) samples from ready to eat (RTM) meat and 10(20%) samples fresh raw meat . The results presented in this study indicated the potential risk of contamination of fresh raw meat cattle, ready to eat (RTM) meat cattle products by Salmonella spp.