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 sausage 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 that, PCR is considered as a rapid, reliable and sensitive tool for detection of microbial contamination of food stuff.