Keywords : Pseudomonas aeruginosa
Molecular Identification of Pseudomonas aeruginosa in meat at Mosul city retails using PCR technique
Iraqi Journal of Veterinary Sciences,
2022, Volume 36, Issue 4, Pages 1083-1087
Pseudomonas has been recognized as a unique meat spoiling organism. The proliferation of these spoilage organisms might influence the organoleptic meat quality. Therefore, the current investigation is being carried out to detect pseudomonas associated with meat displayed in Mosul city retails. A total of 150 meat samples of beef, mutton and chicken meat (50 of each) were collected. Molecular identification of pseudomonas aeruginosa in meat is performed by targeting the16S rRNA gene and rpoB gene. Fifty-three isolates of pseudomonas species were obtained from all types of meat (35.33%), including 23 (46 %) for beef meat,11 (22%) for mutton and 19 (38%) for chicken meat. Enumeration of pseudomonas species in beef and mutton were 1.47*104, 1.92*104 CFU/g, respectively, while counts were 21.3*104 CFU/g in chicken meat. Polymerase chain reaction results revealed the presence of 16SrRNA gene in all tested isolates 53/53 (100%). pseudomonas aeruginosawas isolated at (39.62%) from meat samples according to the detection of the rpoB gene.In conclusion, the prevalence of pseudomonas in meat at Mosul city retails negatively impacted meat quality and consumer confidence. Also, the PCR approach aids the rapid detection of pseudomonas as spoilage organisms in meat to reduce financial loss.Therefore, hygienic measurements should be applied to reduce meat spoilage and conserve consumer health during meat production and preservation.