Detection of virulence factors in Salmonella typhimurium and Salmonella enteritidis serotypes isolated from chicken meat in Chaharmahal va Bakhtiari province of Iran

Subject Areas : Aquatic Products

Hassan  Momtaz ¹ (Department of Microbiology, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)
Mohsen  Ghaedamini ² (Graduated from Veterinary Medicine, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)
Manochehr  Momeni ³ (Biotechnology Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)

Received: 2014-11-22 Accepted : 2014-11-22 Published : 2014-11-01

Keywords: PCR, Salmonella typhimurium, Salmonella enteritidis, Virulence factors, chicken meat,

Abstract :

Salmonellosis, caused by bacteria from the genus Salmonella, is one of the most common foodborne illnesses and is manifested by diarrhea, mild fever, nausea, abdominal pains and even death. Its traditional diagnosis is based on culture, biochemical and serological techniques and for more accurate diagnosis several molecular methods have been developed. The epidemiology and prevalence of these bacteria in chicken meat samples is essentially unknown in Iran. in this study in order to isolation and characterization of Salmonella spp. 620 chicken meat samples were collected from supermarkets in Chaharmahal Va Bakhtiary province, Iran. from each samples genomic DNA was extracted and multiplex PCR method was developed. Results showed that 28 out of 620 samples (4.51%) were positive for Salmonella spp. and from these isolates 12 samples were S. typhimurium (1.93%), 10 samples were S. enteritidis (1.61%) and 6 samples were other species of Salmonella (0.96%). Results revealed that all of S. typhimurium and S. enteritidis isolates have virulence factors. Our results indicated that Salmonella spp. can contaminated chicken meat samples and it is essential to control the hygienic quality of chicken meat samples especially in slaughterhouse.