Identification, Detection of Bacteria and Staphylococcus Aureus Gene

Microbial content present in different samples (meat, poultry, fish) obtained from Buchner house, slaughter houses, cold freezer in super market etc was enumerated. A systematic morphological and biochemical identification was carried out once isolated colonies were isolated from each sample. From the results obtained it is observed that enterococci faecalis ranked as number one organism contaminating the meat products followed by Klebsiella oxytoca. A few counts of Serratia marcesens, Morganella ,Staphylococcus aureus, providentia were also observed. Since Staphylococcus is a known enteropathogen, PCR was used to detect the presence of staphylococcus. The presence of these microorganisms indicate the importance of high pressure cooking at consumer end and a regular auditing by health safety inspectors at these slaughter houses to monitor hygiene and cleanliness at these sites.