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ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: https://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(6), 294-300
DOI: 10.12691/jfnr-2-6-5
Open AccessArticle

Use of invA Gene Specific PCR Analysis for the Detection of Virulent Salmonella Species in Beef Products in the North West Province, South Africa

Collins Njie Ateba1, and Biotumelo Mochaiwa1

1Department of Biological Sciences, School of Environmental and Health Sciences, Faculty of Agriculture, Science and Technology, North West University- Mafikeng Campus, Private Bag X2046, Mmabatho, South Africa

Pub. Date: June 10, 2014
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Cite this paper:
Collins Njie Ateba and Biotumelo Mochaiwa. Use of invA Gene Specific PCR Analysis for the Detection of Virulent Salmonella Species in Beef Products in the North West Province, South Africa. Journal of Food and Nutrition Research. 2014; 2(6):294-300. doi: 10.12691/jfnr-2-6-5

Abstract

A total of 32 beef samples were collected from shops around the North West Province, South Africa and analyzed for the presence of Salmonella species. A total of 96 presumptive isolates were screened for characteristics of Salmonella. 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 Salmonella species by the API 20E test, a much larger proportion agglutinated with Salmonella Poly A-S antiserum (53.1%) when compared to the Salmonella Poly O antiserum. To avoid bias, all the 96 isolates were screened for the Salmonella specific invA gene through PCR analysis and only 10 (10.4%) isolates were positively identified. Moreover, none of the isolates possessed the fliC flagella gene while a small proportion 11(11.5%) were positive for the fljB gene fragments. The presence of these pathogenic Salmonella species in raw meat indicates the health risk that these food products can cause to consumers, especially if consumed undercooked.

Keywords:
Salmonella species beef invA fliC fljB virulence gene

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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