Molecular identification of bacteria isolated from meat sample.

Contamination of food with bacteria moulds, yeasts, viruses, protozoa or parasites could occur within food premises and result in unfit or unsafe food. Microbial contamination is frequently the result of ignorance, carelessness or negligence by the food operator, or due to lack of space or inappropriate design of food areas. In this work we have identified meat contaminating bacteria through molecular techniques. The bacterium identified through morphological and biochemical tests was sporosarcina halofila. This was confirmed after amplification of genomic DNA with suitable primers. Plasmid was isolated and it was identified to be 11kb. PCR amplified product was 100bp and primers were designed accordingly to the suitable organism.