Detection and Molecular Characterization of Food Borne Pathogens from Ready to Eat Meat and Milk Products
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Date
2020-05
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Abstract
Foodborne illness still remains a major threat to public health. Among the various pathogens causing
food borne outbreaks, Salmonella sps, Stapylococcus aureus, Bacillus cereus, Campylobacter sps
have been incriminated for majority of outbreak cases. Now – a – days consumption of minimally
processed ready to eat (RTE) food products increases the risk of food borne diseases. The aim of the
present investigation was to detect the presence of FSSAI notified six food pathogens from ready to
eat food products. A total of 250 samples (including milk, milk products, meat and meat products)
were screened for the presence of food-borne bacterial pathogens like Staphylococcus aureus,
Bacillus cereus, Campylobacter jejuni, Streptococcus sp and Salmonella sp on selective medium.
Further, culture positive colonies were screened by colony morphology, gram staining, biochemical
analysis and molecular methods. Antibiotic susceptibility test was performed for all isolates of
Staphylococcus aureus, Bacillus cereus and Streptococcus spp. The results revealed that the
Staphylococcus aureus had 100% resistant against Vancomycin, Methicillin and Penicillin
antibiotics and Bacillus cereus isolates had 100% resistant against Vancomycin and Penicillin
antibiotics and 100% sensitive towards Methicillin. Whereas the Streptococcus sp. shows 100%
resistant against Gentamicin, Streptomycin, Tetracycline and Ciprofloxacin. The prevalence of
multidrug resistant pathogenic isolates in ready to eat food products may act as potential source of
foodborne intoxication under favourable conditions which need to be addressed.
Description
TNV_IJCMAS_2020_9(5)944-951