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.
