@article{jfnr2014265,
author={{Ateba, Collins Njie and Mochaiwa, Biotumelo},
title={Use of <i>invA</i> Gene Specific PCR Analysis for the Detection of Virulent <i>Salmonella</i> Species in Beef Products in the North West Province, South Africa},
journal={Journal of Food and Nutrition Research},
volume={2},
number={6},
pages={294--300},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/6/5},
issn={2333-1240},
abstract={A total of 32 beef samples were collected from shops around the North West Province, South Africa and analyzed for the presence of <i>Salmonella</i> species. A total of 96 presumptive isolates were screened for characteristics of <i>Salmonella</i>. All (100%) of the isolates were Gram negative rods and catalase positive. However, only a small proportion (25%) utilized citrate as a sole carbon source while 78% of the isolates fermented the sugars glucose, lactose and sucrose. Gas was produced by 34.4% while only 3.1% of these isolates produced hydrogen sulphide gas. Despite the fact that a small proportion (12.5%) of these isolates were identified as <i>Salmonella</i> species by the API 20E test, a much larger proportion agglutinated with <i>Salmonella</i> Poly A-S antiserum (53.1%) when compared to the <i>Salmonella</i> Poly O antiserum. To avoid bias, all the 96 isolates were screened for the <i>Salmonella</i> specific<i> invA</i> gene through PCR analysis and only 10 (10.4%) isolates were positively identified. Moreover, none of the isolates possessed the <i>fliC</i> flagella gene while a small proportion 11(11.5%) were positive for the <i>fljB</i> gene fragments. The presence of these pathogenic <i>Salmonella </i>species in raw meat indicates the health risk that these food products can cause to consumers, especially if consumed undercooked.},
doi={10.12691/jfnr-2-6-5}
publisher={Science and Education Publishing}
}