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Page No. : 31-35

ABSTRACT

Foodborne pathogens are an important cause of illness and death, especially in developing countries. Therefore, food safety is a global public health concern. For the prevention and recognition of problems related to public health and safety, detection of foodborne pathogen is of great significance at all levels of food production chain. The present study was undertaken to evaluate meat products for the presence of sulphite-reducing clostridia (SRCs) by different methods viz., culture method, PCR method and enrichment PCR. For this study, a total of 50 processed meat product samples were procured from different meat shops of Hisar. These samples were investigated by culture (FSSAI), followed by biochemical confirmation as well as molecular confirmation and also by enrichment PCR. Upon evaluation by culture method i.e. culture followed by biochemical confirmation (VITEK) and PCR method i.e. molecular confirmation of suspected isolates (culture), none of the samples showed the presence of the organism. Upon evaluation by direct enrichment PCR, none of the samples showed the presence of 16S rDNA gene (722 bp) specific for SRCs group. Further, upon statistical analysis of the findings of enrichment PCR with culture and PCR method, none level of agreement was observed with both culture and PCR method. In consideration of the result of this study, SRCs was not found in studied meat product samples. Further, more extensive studies on such products concerning the identification of SRCs are required that will enable us to develop the effective methods for its precise detection.

Keywords: Enrichment PCR, food safety, FSSAI, processed meat products, Sulphite-reducing clostridia