Isolation and Identification of Staphylococcus spp. in Fresh Beef

Authors

  • A.M. Goja Department of Food Sciences and Technology, Faculty of Agriculture and Natural Resources, Bakht Alruda University, Sudan
  • T.A.A. Ahmed Department of Food Science and Technology, Faculty of Agriculture, Al-Zaiem Alazhari University, P.O. BOX 1432, Khartoum North 13311, Sudan
  • S.A.M. Saeed Department of Food Science and Technology, Faculty of Agriculture, Al-Zaiem Alazhari University, P.O. BOX 1432, Khartoum North 13311, Sudan
  • H.A. Dirar Department of Agriculture Biotechnology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan

DOI:

https://doi.org/10.3923/pjn.2013.114.120

Keywords:

Coagulase test, coagulase test, Khartoum, Staphylococcus spp., total viable count

Abstract

Forty samples of fresh meat (beef) were randomly sampled from Khartoum, Omdurman and Bahri in Khartoum State, Sudan and analyzed microbiologically for the bacterial load and Staphylococcus (Staph.) count and identify Staph. spp. present in fresh meat. Total viable count ranged from 4.78 x 104 to 3.39 x 105 cfu/g and Staph. count ranged from 3.23 x 103 to 8.7 x 103. A total of 58 Staph. isolates belonging to 19 species of Staphylococcus genus were grouped as follows:1) coagulase-positive species, was Staphylococcus aureus, 2) coagulase-negative species (Novobiocin-sensitive): ten isolates, Staph. epidermidis, Staph. caseolyticus, Staph. lugdunensis, Staph. chromogenes, Staph. capitis, Staph. felis, Staph. warneri, Staph. haemolyticus, Staph. capitis ssp. urealyticus and Staph. hycius., 3) coagulase-negative species (Novobiocin-resistant): eight isolates, Staph. saprophyticus, Staph. xylosus, Staph. Kloosii, Staph. lentus, Staph. cohni, Staph. sciuri, Staph. gallinarum and Staph. cohni ssp. urealyticus. The frequency of isolation of staphylococci in Khartoum State was higher in Omdurman City 23(39.7 %) followed by Bahri City 18 (31%) and Khartoum City 17(29.3%). Among these isolates of staphylococci, Staph. epidermidis, Staph. aureus, Staph. caseolyticus and Staph. saprophyticus were the most abundant isolates. Statistical analysis of the microbial load and total staphylococci count showed no significant difference between the Cities (P>0.05).

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Published

15.01.2013

Issue

Vol. 12 No. 2 (2013)

Section

Research Article

License

Copyright (c) 2013 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Goja, A., Ahmed, T., Saeed, S., & Dirar, H. (2013). Isolation and Identification of Staphylococcus spp. in Fresh Beef. Pakistan Journal of Nutrition, 12(2), 114–120. https://doi.org/10.3923/pjn.2013.114.120