Molecular characterization of foodborne pathogenic bacteria recovered from fermented meat products

Foodborne pathogenic bacteria are causing diseases with a significant effect on human health and the economy. The four most common bacterial foodborne pathogens were isolated from different fermented meat products and characterized molecularly in the current study. A total of 20 random samples of fermented meat products, including Hotdog, pepperoni, salami, sausage, and luncheon (4 from each), were collected from different markets to be examined bacteriologically for detection of foodborne pathogenic bacteria. The samples were tested by culture for the presence of bacteria. PCR was used as a diagnostic tool for the proper identification of foodborne pathogenic bacteria. So, the pure isolates were identified and confirmed by PCR- based method using specific primers for each genus. The isolated pathogenic bacteria were identified as Escherichia coli 0157:H7, Listeria monocytogenes, Salmonella sp. and Staphylococcus aureus. Out of 20 samples, only one sample contains E. coli 0157:H7. Listeria monocytogenes and Salmonella spp. were isolated from two samples. At the same time, S. aureus was found in 6 samples, one of which was mecA positive. The results revealed the presence of foodborne pathogenic bacteria in fermented meat samples. So, to decrease the human hazard risk and a major public health threat associated with foodborne pathogenic bacteria and their toxins, a greater emphasis should be applied in control and prevention of contamination during processing and manipulation.