عزل وتحديد اصناف السالمونيلا من لحوم الابقار و الدواجن في محافظه كربلاء

Isolation and Identification of salmonella spp from beef and broiler chicken at Kerbala province

Abstract
This study was conducted at kerbala province during the period from November 2021 to March 2022. A total of 310 samples were collected from local and imported chicken meat and red meat.
These samples were gathered from different locations in Kerbala province and cultured on appropriate media for Salmonella spp cultivation and identification .
Then it followed by the initial bacterial isolation process on the special and distinctive culture media for Salmonella spp. Results showed that rate of contamination in all examined samples was 54 (17.4 %) from the total samples 310, furthermore the isolation rate of red meat was 23 (14.3%) from the total samples 160, as well as the isolation rate of broilers samples was 31 ( 20.6%) from the total samples 150.
Moreover, the contamination rate of Salmonella among red meat were 4 (20%) meat cut, 9 (45%) minced meat, 1 (5%) sausage, and 1 (5%) burger for the local red meat samples, and the contamination rate of Salmonella for the imported samples were 2 (10%) meat cut, 6 (20%) minced meat, 0 sausage, and 0 burger.
On the other hand the contamination rate of Salmonella among broilers samples were 9 (36%) skin, 10 (40%) carcass wash, and 4 (16%) liver, for the local broilers samples, and the contamination rate of Salmonella for the imported samples were 5 (20%) skin, 1 (4%) carcass wash, 2 (8%) liver.
The statistical model of the contamination rate in the current study was performed to show the differences by applying the Chi-square test, where the significance was measured at P value level ( p<0.05). The outcome revealed that there were significant differences between the collected samples and the positive isolation from these samples.
The antibiotic resistance among Salmonella isolates from both red meat and broilers was evaluated through the current study, and results revealed that resistance was reported in 50 ( 92%) of Salmonella Spp isolates to tetracycline and 52 (96%) Ampicillin .
Study was carried out to identify 10 isolation of Salmonella spp previously detected from red meat and broilers by using conventional PCR and Real Time PCR as well as 5 isolation were used for sequencing and specific genetics virulence gene type of salmonella spp . Current results revealed that 10 isolation (100%) were identified on salmonella Spp by conventional PCR . Current finding also found out 5 isolation which were subjected to the detection of invA by using RT -PCR were reported salmonella enterica concerning sequencing and sequence analysis of Salmonella 2 red meat isolation (out of 2 examined ) were reported as S. Agona , which 3 broilers isolates (out of 3 examined ) were reported S.Infantis .it could be concluded from this study that minced meat was more contamin than the other product.salmonella enterica show resistance to the tetracycline,ampicillin.