Isolation and identification of salmonella sp. from processed minced meat product using polymerase chain reaction method / Che Khuizzatieliana Che Om

Che Om, Che Khuizzatieliana (2017) Isolation and identification of salmonella sp. from processed minced meat product using polymerase chain reaction method / Che Khuizzatieliana Che Om. [Student Project] (Unpublished)

Abstract

Salmonella species has caused foodborne illness all around the world and poultry meat has been identified as one of the sources of Salmonellosis. The main purpose of this study was to isolate and identify Salmonella species from processed minced meat product by using Polymerase Chain Reaction method. A total of three samples of processed minced meat products and two strain Salmonella species were used in this study. The processed minced meat was soaked in the pre enrichment broth and was streaked on Salmonella shigella agar after 24 hours including the pure culture strain. All the samples and the Salmonella sp. strain showed a Gram negative results. The genomic DNA of these samples were then extracted by using boiling lysis method and were proceed to Polymerase Chain Reaction amplification for the detection of Salmonella species by using specific primers. Gel electrophoresis was carried out for the identification of the Salmonella species Out of three sample, only one of the sample showed a positive result on the gel electrophoresis. Detection of the Salmonella species on processed minced meat products indicates the need for greater awareness towards the risk associated with the production and handling of the minced meat.

Metadata

Item Type: Student Project
Creators:
CreatorsID Num. / Email
Che Om, Che KhuizzatielianaUNSPECIFIED
Subjects: Q Science > Q Science (General) > Study and teaching > Laboratories. General works
Q Science > QR Microbiology > Bacteria
Divisions: Universiti Teknologi MARA, Negeri Sembilan > Kuala Pilah Campus > Faculty of Applied Sciences
Programme: Bachelor of Science (Hons.) Biology
Item ID: 33449
Uncontrolled Keywords: Isolation, salmonella sp., processed minced meat product, polymerase chain reaction method, UiTM Negeri Sembilan
URI: http://ir.uitm.edu.my/id/eprint/33449

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