Polymerase chain reaction [PCR]: an alternative rapid method for detection of some microbial contamination of meat products

The use of advanced molecular techniques such as PCR has been introduced as a new rapid and reliable method for detection of microbial contamination of food stuff. In this study, a total of 160 meat products samples 40 of each luncheon beef burger, minced meat, and fresh sausage] were examined for the presence of E. coli and pathogenic Staph. aureus using traditional methods of isolation and identification and RAPD-PCR. The data obtained from this study showed that E. coli was isolated from 9 [22.5%], 13 [32.5%], 19[47.5%], and 24 [60%] by traditional method comparing with 8 [20%], 13 [32.5%], 17[42.5%], 23[57.5%] using RAPD-PCR method out of 40 samples of luncheon, beef burger, minced meat, and fresh sausage samples respectively. While, Staph. aureus was isolated from 17 [42.5%], 11[27.5%], 28 [70%], and 18 [45%] using traditional methods in comparison with 13 [32.5%], 8 [20%] 23 [57.5%], and 14 [35%] using RAPD-PCR method out of 40 samples of luncheon, beef burger, minced meat, and fresh sausages samples correspondingly, with a sensitivity rate ranged from 87 to 96% in case of E. coli and 72 to 82% in case of Staph. aureus. Collectively, the obtained results in the current study clarified that the, PCR is considered as a rapid, reliable and sensitive tool for detection of microbial contamination of food stuff