RABBIT MEAT AS A POTENTIAL SOURCE OF STAPHYLOCOCCUS AUREUS AND SALMONELLA SPP

RABBIT MEAT AS A POTENTIAL SOURCE OF STAPHYLOCOCCUS AUREUS AND SALMONELLA SPP

Rabbit meat and offal are considered valuable sources of high biological value animal protein. Rabbit meat is rich in essential amino acids, low in cholesterol, and contains considerable amounts of trace elements such as calcium, magnesium, and zinc. However, the potential contribution of rabbit mea...

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Bibliographic Details
Published in:Slovenski veterinarski zbornik Vol. 60; no. 25-Suppl
Main Authors: Morshdy, Alaa Eldin M. A., Alsayeqh, Abdullah F., Aljasir, Mohammed F., Mohieldeen, Hassan, Gamal El-Abody, Shymaa, Elsayed Mohamed, Mohamed, Darwish, Wageh Sobhy
Format: Journal Article
Language:English
Published: University of Ljubljana Press (Založba Univerze v Ljubljani) 01-01-2023
Subjects:
Egypt
offal
rabbit meat
Salmonella spp
Staphylococcus aureus
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Summary:Rabbit meat and offal are considered valuable sources of high biological value animal protein. Rabbit meat is rich in essential amino acids, low in cholesterol, and contains considerable amounts of trace elements such as calcium, magnesium, and zinc. However, the potential contribution of rabbit meat and offal in the transmission of foodborne pathogens such as Staphylococcus aureus (S. aureus) and Salmonella spp. is neglected. Therefore, this study was conducted first to investigate the prevalence rates of S. aureus and Salmonella spp. in the retailed rabbit meat at Sharkia Governorate, Egypt. Second, serological identification of the isolated bacteria was followed. Detection of S. aureus-enterotoxins and Salmonella-virulence-associated genes was also done using PCR. Antimicrobial susceptibility testing of the recovered bacterial isolates was additionally examined. The acquired results showed that 17% of the investigated samples of rabbit meat contained S. aureus. Where S. aureus was isolated from the investigated rabbit's breast, thigh, liver, and kidney at 20%, 24%, 12%, and 12% of each, respectively. Salmonella spp. was isolated at 13%. Salmonella spp. was isolated from the investigated rabbit thigh, liver, breast, and kidney at 16%, 16%, 12%, and 8%, respectively.  Four different strains of Salmonella spp namely, S. Typhimurium, S. Kentucky, S. Virchow, and S. Infantis were recovered in the current study. The recovered S. aureus and Salmonella spp. harbored enterotoxins and virulence attributes with multidrug resistance. Therefore, strict hygienic measures should be followed during the processing and handling of rabbit meat and offal.  
ISSN:1580-4003
2385-8761
DOI:10.26873/SVR-1674-2023