Author/Authors :
hassan, mona m. city of scientific research and technological applications - genetic engineering and biotechnology institute - nucleic acids research department, Alexandria, Egypt , abd al-aziz, samia a. city of scientific research and technological applications - genetic engineering and biotechnology institute - nucleic acids research department, Alexandria, Egypt , megahed, asmaa m. city of scientific research and technological applications - genetic engineering and biotechnology institute - nucleic acids research department, Alexandria, Egypt , abdel rassoul, hagar a. alexandria university - faculty of agriculture (el-shatby) - department of genetics, Alexandria, Egypt , mabrouk, yasser m. alexandria university - faculty of agriculture (el-shatby) - department of genetics, Alexandria, Egypt
Abstract :
Three kinds of processed meat (Luncheon, Burger , Minced meat) were examined for the presence of Listeria species. Collected samples purchased from local supermarkets were from three different Egyptian companies. All the bacterial isolates were cultured on specific media after pre-enrichment and enrichment cultures. The colonial morphology depends strongly up on the media used and the incubation conditions provided. (Oxford Listeria Agar Base) was used as specific medium for Listeria. The bacterial distribution of Listeria was, 2.22% in Beef burger, 13.6%. in luncheon and there was no bacterial growth in minced meat. In this study; gram staining., morphological characterization, molecular identification using 16S rDNA partial sequencing and specific gene Iap gene of Listeria were carried out.
