Bacteriological Examination of Deboned Turkey Meat in Gharbia Province

The present work was carried out to evaluate the microbiological quality of deboned turkey meat from the retail outlets in Gharbia province via determination of Aerobic bacterial count (ABC), coliforms count (CC) and isolation and identification of Salmonella, Staphylococcus aureus, Escherichia coli So, this study was carried out on a total of 100 sample of deboned turkey meat including Breast muscle and Thigh muscle of turkey samples (50 of each) that, were collected from local markets of Tanta University Garbia province –Egypt. All samples were transported without delay in a frozen state to the laboratory of animal health research institute – Tanta. Samples were subjected to bacteriological investigations. it was recorded that total bacterial counts showed a higher level of aerobic plate counts showed a higher level of total aerobic plate count observed in Thigh muscle (5.9×109) than the Breast muscle (2.5×106), While, the coliforms count showed a higher mean level observed in Thigh muscle (9.9×106) than the Breast muscle (2.8×105),The Salmonella counts showed a higher incidences observed in Breast muscle (18 %) than the Thigh muscle (12 %), The Escherichia coli counts showed the higher incidences of Escherichia coli count observed in thigh muscle (16 %) than the breast muscle (12 %). While, the higher level of Staphylococcus aureus counts observed in Thigh muscle (16 %) than the Breast muscle (12 %). While present results on the PCR results cleared that, the PCR for detection of Escherichia coli the Photograph of agarose gel electrophoresis of multiplex PCR Gave positive results for stx1 at (614 bp), stx2 at (779 bp) and for eaeA (890 bp) genes for characterization of Enteropathogenic Escherichiacoli. The higher incidences of Enteroppathogenic Escherichia Coli genes observed in stx1 (4 %) followed by stx2 (5 %) and eae A gene (1 %), While, the PCR results of Salmonella Spp cleared that, the agarose gel electrophoresis of multiplex PCR cleared that, the genes for salmonellae includes stn (260 bp), hilA (497 bp) and fimH (1008 bp) virulence genes for characterization of Salmonella species. The genes responsible for pathogenicity of salmonellae includes stn observed in (3 %) of examined samples, followed by hilA (4 %) and fimH 85 %) of examined samples. While, our results on the Staphylococcus aureus cleared that, the Photograph of agarose gel electrophoresis of multiplex PCR of genes responsible for pathogenicity of Escherichia coli includes sea (120 bp), seb (478 bp), sec (257 bp) and sed (317 bp) enterotoxin genes for characterization of S. aureus. The lanes of positive Staphylococcus aureus strains gave positive results for sea gene, seb gene, sec and sed genes. This study concluded that turkey meat possess a higher number of microorganisms like Salmonella, Staphylococcus aureus, Escherichia coli. Also, the presence of Salmonella, Staphylococcus aureus, Escherichia coli in turkey meat products may be due to unsanitary conditions, cross-contamination and post-processing contamination during handling, packaging, storage, distribution and selling on the other hand application of Hazard Analysis and Critical Control Point System (HACCP) which control the technological line of the production at all points from the farm to table to produce a safe product fit for human consumption.