Int. J. Adv. Res. Biol. Sci. 2(1 1): (2015): 171 International ...ijarbs.com/pdfcopy/nov2015/ijarbs23.pdfInt. J. Adv. Res. Biol. Sci. 2(1 1): (2015): 171–184 171 International Journal

Int. J. Adv. Res. Biol. Sci. 2(11): (2015): 171–184

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International Journal of Advanced Research in Biological SciencesISSN: 2348-8069

www.ijarbs.comCoden: IJARQG(USA)

Research Article

Detection of Salmonella spp. in different food sources in Baghdad City: A Comparisonbetween Conventional and Chromogenic Methods

Kamil M. AL-Jobori*, Ali K. AL-Bakri and Bayan H. AL-BaityInstitute of Genetic Engineering and Biotechnology for Postgraduate Studies, University of Baghdad, Iraq.

*Corresponding author: [email protected]

Abstract

Salmonella spp. was analyzed in different food sources using two methods conventional method and chromogenic method .Thebacteria were cultured, isolated and biochemically characterized by the analytical profiling index (API 20E system)andserological test. Of the 400 food samples analyzed, 73 samples (18.25%) out of the 400 showed positive results, and displayedthat (10)40% of the examined frozen meat, (9)36% of minced meat, (16) 64% of frozen chicken, (5)20% of hamburger, (6)24%of fresh kebab, (4)16% of salad and ice cream, (3)12% of each basturma, fruit Cocktail, orange juice and raisin juice, (2)8% ofmayonnaise and tabbouleh were contaminated with Salmonella Spp., whilst pomegranate juice and watermelon were notcontaminated. The traditional method for the detection of Salmonella reveals Salmonella and bacteria-like Salmonella, aSerological detection was used to distinguish the Salmonella only. The results indicate 61 samples (83.56 %) out of the 73 wereSalmonella spp., and 13(30.14%) samples out of 61 were Salmonella typhimurium. were detected by the conventional methodalone, The results of Chromogenic method was indicate that 61 samples (15.25%) out of the 400 were positive. The results ofdisplayed that 32% of the examined frozen meat, 52% of frozen chicken, 24% of minced meat and fresh kebab, 16% ofhamburger and salad ,12% of each basturma, Chickpea, fruit cocktail and raisin juice 8% of each Mayonnaise , Tabbouleh ,orange juice and ice cream were contaminated with Salmonella Spp. , whilst pomegranate juice and watermelon notcontaminated .This methods detect Salmonella spp., Further identification of Salmonella typhimurium was achieved by usingthe serological test or API 20E test. In conclusion was that the traditional method is laborious , time consuming and less accuratebecause it detects Salmonella and bacteria-like Salmonella. Whilst Chromogenic method was found to accurately, sensitive, andremarkably low cost, shortening the time needed for the pathogenic agent identification

Keywords: Salmonella spp., Salmonella typhimurium, Food, Beverage, Culture method, Chromagenic method.

Introduction

Bacteria and viruses are widely found in nature andin the environment, such as in food, soil, water and theintestinal tracts of humans and animals [Ballantineet al., 1997]. Foodborne diseases are caused byingestion of contaminated foods and include a broadgroup of illnesses [Ferreira et al., 2009]. The foodsand food products can be contaminated at differentpoints in the food production and preparation process.Salmonella serotypes are among the most commonbacteria responsible for foodborne gastroenteritis andcan be classified as a potential microorganism forbioterrorism [Khan et al., 2001]. The pathogen hasbeen associated with foods such as raw milk, cheeses,

ice cream, raw vegetables, raw and cooked poultry,raw meats and raw and smoked fish [Humphrey, 2006;Rapeanu et al., 2009; Suo et al., 2010]. Meat and meatproducts such as raw meat, ground meat and liver aswell as meat products such as Sausage, Kofta, Burgerand Luncheon sandwiches [Koseki et al., 2004; Curtisand Lee, 2005] .

The detection and characterization of Salmonella spp.in foods and water is very important in the control andprevention of food poisoning outbreaks. However,concerning health inspection routines, which requirefast and reliable results so as to issue approval

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certificates for commercialization and consumption,standard methodologies to evaluate Salmonella spp. infoods based on classical culture media are time-consuming and impractical. As a rule, standardmicrobiological techniques require between 5 and 7days of laboratory work, especially when a largenumber of samples has to be processed, as observed inthe food industry. These methods are also prone toproducing false negative results, mainly due to theinterference of other microorganisms in food samplesthat are direct competitors with Salmonella spp.bacterial cells [ Fortuna et al., 2012]. Microbialcontamination is an important problem in medicine,food, the pharmaceutical industry, and inbiotechnology. Since food products have short shelflife, they are released before microbial results areavailable. Rapid detection of pathogens and spoilagemicroorganisms is critical to ensure food safety andquality [Tothill and Magan, 2003; Lazcka et al.,2007].

Over a long period of time, a large part of theinnovations in this field has been linked toimprovements and automation of phenotypic methods,using chromogenic or fluorogenic molecules. Inparallel, powerful methods based on chemicalcharacterization of bacteria themselves have emerged [Crunaire et al., 2014]. In compare with other diagnosismethods chromogenic media have more advantage andcan be an appropriate alternative for conventional androutine procedure. According to Reis and Camargo[2008], chromogenic media are used to differentiateand isolate Salmonella spp. from other genera and alsoother numerous species. A chromogenic medium relieson the ability of Salmonella spp. to produce acid frompropylene glycol, which differentiates these speciesfrom other enteric bacteria. Apart from this, thepresence of the chromogenic substrate X-gal (5-bromo-4-chloro-3-indolyl-beta-D-galactopyranoside)affords to detect the production of beta-galactosidaseD produced by another enterobacterium. Salmonellaspp. cultures are positive only in the first reaction(acid production from propylene glycol). Thesecolonies are brilliant red in color, while Escherichiacoli and other coliforms are positive only for beta-galactosidase D, and form blue colonies. Proteus spp.are negative for both reactions and therefore itscolonies are transparent. Citrobacter spp. form violetcolonies due to the combination of colors (red andblue), since the two reactions are observed [Garrickand Smith, 1994; Pignato et al., 1995].

Chromogenic culture media is considered one of themost popular techniques applied for the detection of

microbial pathogens nowadays for its sensitivity,accuracy and remarkably low coast, these media arevery specific containing different components withinits composition which acts like a substrate targetingcertain enzymes produced by variety of pathogenicmicroorganisms to exhibit a distinguished color. Inaddition, Chromogenic culture media is a rapidtechnique of detection as it neglect the additional stepsof sub-culturing and further biochemical tests thusshortening the time needed for the pathogenic agentidentification [Tavakoli et al., 2008]. In recent yearsmany research has been done in relation to rapiddiagnosis pathogenic agent in food and water bychromogenic media has been published [ El Shamyet al., 2008;; Salam and Tothill, 2009 ; Fortuna etal.,2012 Tallen et al. 2012; Albokari, 2013; Saeed etal., 2013; Crunaire et al., 2014; Zaghloul et al.,2014].

There has been little information regarding theincidence of street-food related diseases. This hasraised many concerns because the conditions underwhich street vendors operate are usually unsuitable forthe preparation and selling of food [Bryan et al.,1988 ;Mosupye and Von Holy , 1999; Radji et al., 2010]. Inmost cases running water is not available at vendingsites and hand and dishwashing are usually done inone or more buckets or pans of water, sometimeswithout soap. Waste water and garbage are discardedin the streets providing food and harborage for insectsand rodents. Foods are usually not effectivelyprotected from dust and flies which may harbor foodborne pathogens also safe food storage temperaturesare difficult to maintain [Bryan et al.,1988;Ekanem,1998]. Thus, there are potential health risksassociated with initial contamination of raw foods withpathogenic bacteria as well as subsequentcontamination by vendors during preparation andthrough post-cooking handling and crosscontamination [Bryan et al., 1988; Zaghloul et al.,2014]. According to Scott and Gravani [2003],temporary food service, such as mobile unit mayoperate on a more regular basis but unlike modernfood service establishments operate under less thanoptimum conditions. The goal of this study was toevaluate the performance of chromogenic method forthe detection of Salmonella Spp. in different foodsources sold in streets and popular restaurants incomparison to conventional methods.

Materials and Methods

Collection of samples

Through the period extending from December 2013till June 2014, A total of 400 different food and


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beverage samples were collected, 25 sample of each(Frozen meat, Minced meat, Frozen Chicken, burger,Basturma, Fresh Kebab, Salad, Chickpea,Mayonnaise, Tabbouleh, Fruit Cocktail, Pomegranatejuice, Melon juice, Orange juice, Raisin juice, and iceCream) from street vendors, exposed foods that aresold on the sidewalks, and in popular restaurants,Baghdad, Iraq. Samples were collected using sterilebags and transported to the Central Public HealthLaboratory (CPHL) in Baghdad for detection ofpathogenic bacteria ( Salmonella ser. Typhimurium).

Preparation of Samples

Allot of 400 food and beverage samples werecollected from street vendors, exposed foods that aresold on the sidewalks, and in popular restaurants,Baghdad, Iraq. samples were selected for thepossibility of contamination of Salmonella during thehandling, processing and storage of raw material of thefoods and beverages. All samples that were labeledand recorded have to be analyzed as soon as possible.Samples can be refrigerated on 0-4 °C for not morethan 24 h after collection.

Pre-enrichment

The pre-enrichment of samples was performedaccording to (ISO, 2002). Briefly, twenty five g ofcheese sample was placed in 225 ml of nutrient Brothfor the enrichment, incubated for 24 hours at 37° C.

Selective enrichment

Ten ml of the pre-enriched samples were Transferredto 100 ml of Tetrathionate (TT) and Selenite Sistein(SS) enrichment broth bottles respectively, incubatedfor 24 hours at 37°C.

Plating on solid selective media

Each selective enrichment broth bottle was snakedwell and then a loopful from each was streaked ontoplates of selective media (XLD) and Chromagenicgar Salmonella ,Hicrome Salmonella Differential Agarand Hicrome MM Agar, Modified [HiMediaLaboratories,2011a, b], incubated for 24 hours at37°C.

Five typical colonies from each agar plate were pickedand streaked on nutrient agar and incubated for 24hours at 37°C to confirm the purity of the culture.

Samples were used to confirm the presence ofSalmonella by standard cultural method and

Chromagenic method, followed by biochemical suchas Urease Test Medium [Atlas et al., 1995], IndoleTest Medium [Collee et al., 1996], Simmon CitrateTest Medium [Wallace et al., 1998], API 20E strip,and serological confirmatory tests. A false positiveresult was defined as a typical colony that could not beidentified as ScdmoneUa by biochemical andserological assay.

Statistical Analysis

The Statistical Analysis System- SAS (2012) was usedfor the evaluation of the effect of different factors instudy parameters. Chi-square test was used to comparebetween the percentage in this study at 1% and 5%probability level.

Results and Discussion

Detection by Traditional Method

The results indicate that 73 samples (18.25%) out ofthe 400 were positive results [Table 1]. All kinds offood, beverage and ice cream were contaminated withSalmonella in varying degrees with the exception ofpomegranate juice and watermelon, which were notcontaminated. Frozen chicken, frozen meat, andminced meat were most polluted with Salmonella anddiffer significantly (χ2 =13.56) from plant products. Ingeneral, meat products were the more contaminatedthan plant products [Table 1].

The microbiological procedure used for the detectionof studied bacteria in food, beverage and ice creamwere performed according to protocols of Salmonellaorganism. The results of culture method displayed that64% of the examined frozen chicken, 40% of frozenmeat, 36% of minced meat, 20% of hamburger, 24%of fresh kebab, 16% of salad and ice cream, 12% ofeach basturma, fruit Cocktail, orange juice and raisinjuice, 8% of mayonnaise and tabbouleh werecontaminated with Salmonella Spp., whilstpomegranate juice and watermelon not contaminated[Figure 1].

Depending on morphology, round pale colony withblack center on XLD agar [Fig. 2], and the outcome ofbiochemical test clarified that the 3 isolates ofSalmonella Spp., fermented glucose not lactose,appeared as red surface and yellow bottom of KIAwith gas and H2O formation.


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Table 1. Salmonella spp isolated from food samples by using the traditional method.

%Total25242322212019181716151413121110987654321N. of sample

Type of food

4010---------+++---+++--++++-Frozen meat

369----+------+-+-+-+-+++-+-Minced meat

6416+++--+++-+----++++++-+-++Frozen Chicken

205------+---+-----+---+--+-hamburger

123-------+-------+-+-------Basturma

246--------++-----+---++--+-Fresh Kebab

164--------------++-+-+-----Salad

123----+----------++--------Chickpea

82-----------------+------+Mayonnaise

82-----+-----------------+-Tabbouleh

123-------+------+-----+----Fruit Cocktail

00-------------------------Pomegranate juice

00-------------------------Melon juice

123----+---------+-----+----Orange juice

123--------+++--------------Raisin juice

164+------+-----------+-+---Ice Cream

18.2573Total

13.56**

----------Chi-square- χ2

** (P<0.01).


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Figure 1. Percentage of Salmonella spp isolated from food samples by using the traditional method.

The traditional method for the detection of Salmonellareveal Salmonella and bacteria-like Salmonella. ASerological detection was used to distinguish theSalmonella only. Serological identification ofSalmonella spp. established the presence of Salmonellaspp. in food, beverage and ice cream samples. Theresults indicate sixty one samples (83.56 %) out of the

73 were Salmonella spp., and 13 samples out of 61 wereSalmonella typhimurium [Table 2]. Serologicalexamination showed that the highest contamination offood with bacteria was by salmonella typhimurium(30.14%) followed by salmonella anatum (20.55%)[Table. 2].

Figure 2. The shape of Salmonella in food sample


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Table 2.Serological identification of Salmonella serotype

SpeciesNo.SpeciesNo.Proteus spp37Salmonella enteritidis1

Proteus spp38Salmonella anatum2

Salomnella ohio39Salmonella enteritidis3

Salmonella anatum40Salmonella dublin4

Salmonella anatum41Salmonella dublin5

Salmonella anatum42Salmonella anatum6



Salmonella typhimurium45Salmonella anatum9

Salmonella typhimurium46Salmonella anatum10

Salmonella typhimurium47Proteus spp11

Salmonella typhimurium48Citrobacter spp12

Salmonella typhimurium49Salmonella typhimurium13



Salmonella typhimurium52Salmonella Typhimurium16

Citrobacter spp53Salmonella typhimurium17

Proteus spp54Salmonella dublin18





salmonella ohio59Salmonella newport23

Salomnella enteritidis60Salmonella newport24

Salmonella anatum61Salmonella enteritidis25

Salmonella anatum62Salmonella enteritidis26

Salmonella typhimurium63Salmonella hato27

Salmonella ohio64Salmonella hato28

Salmonella braenderup66Salmonella typhimurium29


Salmonella braenderup68Proteus spp31

Salmonella braenderup69Proteus spp32


Salmonella anatum71Salmonella typhimurium34

Salmonella anatum72Salmonella hato35

Salmonella braenderup73Salmonella hato36


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Detection by Chromogenic Method

Detection of salmonella spp. were tested byChromogenic methods. After culturing the enrichmentbroth on selective media , MM Agar showed thepresence of blue green color[Fig. 3] and differentialAgar showed the presence of pink color [Fig.4]suspected colonies were selected for biochemicalidentification of Salmonella spp. with API 20E strip.

Results of the API 20E Strip reading shows in table 3Which shows that these isolates were able to give

positive results for Arginine dihydrolase, Lysinedecarboxylase , Ornithine decarbxylase, Citrateutilization, Hydrogen sulphide, Glucose Fermentation,Mannitol Fermentation, Inositol Fermentation, SorbitolFermentation , Rhamnose Fennentation, MelibioseFennentation, and Arabinose Fermentation. Whilst theygave negative reactions for Beta- galactosidase, Urease ,Tryptophane deaminase, Indole, Voges-Proskauer ,Gelatin Liquefaction, Sucrose Fermentation, andAmygdalin. Fermentation. This indicated that 99.9% ofisolates was Salmonella spp. [Fig.5].

Figure 3. MM Agar Modified for identification and differentiation of Salmonella and non Salmonella.

Figure 4. Differential Agar for identification and differentiation of Salmonella species


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Table 3.Biochemical characterization by API 20E Tests grouping

API 20E tests Results API 20E tests ResultsONPG - MEL +ADH + AMY -LDC + ARA +ODC +CIT +H2S +URE -TDA -IND -VP -

GEL -GLU +MAN +INO +SOR +RHA +SAC -

Figure 5. Api 20E test for the identification of Salmonella spp.

The results indicate sixty one samples (15.25%) out ofthe 400 were positive results is shown in table 4. Allkinds of food and beverage were contaminated withSalmonella spp. in varying degrees with the exceptionof pomegranate juice and watermelon, which were notcontaminated .Frozen chicken, frozen meat, mincedmeat and fresh kebab were most polluted withSalmonella and differ significantly (χ2 =11.07) fromplant products . In general , meat products were themore contaminated from plant products[Table 4].

The results of displayed that 32% of the examinedfrozen meat, 52% of frozen chicken, 24% of mincedmeat and fresh kebab, 16% of hamburger and salad,12% of each basturma, Chickpea, fruit cocktail andraisin juice 8% of each Mayonnaise , Tabbouleh , orangejuice and ice cream were contaminated with SalmonellaSpp. , whilst pomegranate juice and watermelon notcontaminated [Fig. 6]. Chromogenic method detectSalmonella spp., Further identification of Salmonellatyphimurium was achieved by using the serologicaltest .


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Table 4. Salmonella spp isolated from food samples by using Chromogenic Agar method.

%Total25242322212019181716151413121110987654321N. of sampleType of food

328---------+++---+++---++--Frozen meat

246----+------+---+----++-+-Minced meat

5213+++--+++-+-----++++----++Frozen Chicken

164------+---+---------+--+-Hamburger

123-------+-------+-+-------Basturma

246--------++-----+---++--+-Fresh Kebab

164--------------++-+-+-----Salad

123----+----------++--------Chickpea

82-----------------+------+Mayonnaise

82-----+-----------------+-Tabbouleh

123-------+------+-----+----Fruit Cocktail

00-------------------------Pomegranate juice

00-------------------------Melon juice

82--------------+-----+----Orange juice

123--------+++--------------Raisin juice

82-------+-----------+-----Ice Cream

15.2561Total

11.07 **---------Chi-square- χ2

** (P<0.01).


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0%

10%

20%

30%

40%

50%

60%Chi-square- χ2=11.07**

Figure 6. Percentage of Salmonella spp isolated from food samples by using the Chromogenic method.

Discussion

Four hundred of food sources which street-vended ,and in popular restaurants, including 25 sample of eachFrozen meat, Minced meat, Frozen Chicken,Hamburger, Basturma, Fresh Kebab, Salad, Chickpea,Mayonnaise, Tabbouleh, Fruit Cocktail, Pomegranatejuice, Melon juice, Orange juice, Raisin juice, and iceCream were investigated for their presence ofSalmonella using two different microbiologicalexamination methods including classic selective mediaand chromogenic media. Results of Conventionalmethod indicate 73 samples (18.25%) out of the 400showed positive results for more than one type as shownin table 1. All kinds of food ,beverage and ice creamwere contaminated with Salmonella in varying degreeswith the exception of pomegranate juice andwatermelon, which were not contaminated. The presenceof Salmonella in foods and beverages could be due toseveral reasons such as contamination of raw material,poor hygienic conditions, contamination of watersources and unsanitary processes of foods andbeverages. Frozen chicken, frozen meat, and mincedmeat were most polluted with Salmonella ([Figure 1].The results indicated that meat products were the morecontaminated than plant products. Compared to foods ofanimal origin, which are usually consumed once cooked,fruit and vegetables are mostly eaten raw and therefore asignificant part of foodborne outbreaks due to the

consumption of raw vegetables has been attributed toSalmonella [Cantoni & Bersani, 2010].

In the current study, S. typhimurium was detected in64% of examined frozen chicken samples. This result ishigher than that reported by Abdellah et al [2009] whoreported Salmonella contamination in chicken meat andgiblets, 4 different serotypes were identified of which S.typhimurium (40.35%) was the most frequent, and AbdEl-Aziz [2013] who detected S. typhimurium at rate of44%, 40% and 48% in chicken meat, liver and heart,respectively, but not in gizzard. Salmonella spp. wasanalyzed in beef and chicken and in beef hamburgers, ofthe 80 hamburger samples analyzed, 22 (27.5%) werepositive for Salmonella spp., 10 (12.5%) beef and 12(15%) chicken and beef hamburgers [Fortuna et al.,2012]. In a similar study Almeida Filho et al. [2006]analyzed 30 samples, of which 15 (30%) werecontaminated with Salmonella spp. On the other handsother studies conducted to analyze Salmonella spp. inhamburgers did not reveal the presence of the pathogenin this food [Bezerra et al. ,2010].The traditional methodfor the detection of Salmonella reveal Salmonella andbacteria-like Salmonella, so that need furtherserological detection to distinguish the Salmonella spp.Traditional Salmonella detection methods are based oncultures using selective media and characterization ofsuspicious colonies by biochemical and serological tests[ Ben Salem et al., 2010].


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Traditional culture-based methods for detectingSalmonella are reliable but labor-intensive and time-consuming, demanding several days for a definitiveresult[Amagliani et al., 2007 ;Kataria et al., 2013].Traditional approaches for analysis of Salmonella hasrelied on cultural techniques and several selectivedifferential media have used for differentiation.However, biochemical analysis for an enzymeassociated with the particular pathogenic trait could becross reactive with other enteric bacteria. The results ofserological test indicate that 61 samples (83.56 %) out ofthe 73 were Salmonella spp. ,and 13 samples out of 61were Salmonella typhimurium [Table 2]. Serologicalexamination showed that the highest contamination offood with bacteria was by salmonella typhimurium(30.14%) followed by salmonella anatum (20.55%)[Table 2].

Detection of salmonella spp. were tested byChromogenic methods. After culturing the enrichmentbroth on selective media , MM Agar and differentialAgar suspected colonies were selected for biochemicalidentification of Salmonella spp. with API 20E strip.Depending on the results of the API 20E Strip readingshows in table 3 , sixty one samples (15.25%) out ofthe 400 were positive results [Table 4]. All kinds of foodand beverage were contaminated with Salmonella spp.in varying degrees with the exception of pomegranatejuice and watermelon, which were not contaminated.The results of displayed that 32% of the examinedfrozen meat, our results demonstrated a considerablyhigher prevalence of Salmonella spp. 52% in frozenchicken meat samples . our results demonstrated aconsiderably higher prevalence of Salmonella in chickenmeat samples[Figure 6]. These rates were comparablywith Vera et al.[ 2005)] which his result (58.6%) fromchicken meat , and this finding higher than Dhaheret al.[ 2011] which his results was 24.76%.Salmonella spp. was isolated (29/33) samples withpercent (87.8 %) [Nancy et al., 2005]which wassignificantly higher what has been reached in this study,the reason of this variation due to the difference in thenumber of samples examined ,and health standards inthe massacres.

Conventional selective media for Salmonella isolationhave very poor specificity, and the numerous false-positive results necessitate time-consumingcomplementary tests [Perez et al., 2003].Theconventional technique for the detection of themicroorganism includes the following steps:preenrichment, selective enrichment, isolation andselection, biochemical characterization, serologicalcharacterization and final identification. This technique

requires at least four days for a negative result and six toseven days for the identification and confirmation ofpositive samples [Soumet et al., 1999]. The presence ofSalmonella has to be determined in at least 25g or mL ofsample. Whilst CHROMagar Salmonella detectsalmonella as mauve colonies at 18 to 24h ofincubation, which other members of the familyEnterobacteriaceae appearing as blue or uncoloredcolonies[Maddocks et al., 2002].

The discovery of new, chromogenic substratesincorporated into selective agars allows thedifferentiation of Salmonella colonies from backgroundcolonies by specific colony color changes [Tavakoli etal., 2008].Utilizing of these media can eliminatenecessity of further subculture and biochemical test inidentification process of bacteria [Manafi et al., 2005 ],and at the shortest period of time possible, pathogenicagent can be identified. This feature especially indisasters and military condition like maneuver andmilitary camps have special important for preventingfood and water borne outbreak [Tavakoli et al., 2008].These technique based on production substrate materialfor specific microorganism enzyme, according to theproduced color the microorganism can be identifiedeasily [Manafi et al., 2005 ]. Chromogenic media havemany advantages like rapid detection, high sensitivity,highly specific, needles to further biochemical test inmicroorganism identification. [Manafi et al.,2005;Tavakoli et al., 2008]. Albokari [2013] used thechromogenic successfully to detect the presence ofmicrobial pathogens including Bacillus cereus,Escherichia coli, Staphylococcus aureus and some yeastand moulds. When chromogenic medium was used fordetection of the bacterium, at least one more positivesample was detected in all the examined food typesindicating that chromogenic medium was more efficient[Zaghloul et al., 2014].In a study conducted by Saeedet al.[ 2011] showed that the total percentage ofisolation Salmonella spp. according to the reading ofAPI 20-E system were 25 isolates from 27 withpercentage 92.5% . CHROmagar was evaluated byMerlino et al. [1996] on a total of 1478 isolates ofEnterobacteriaceae including Salmonella , it was foundthat 60% of the isolates were correctly presumptivelyidentified on CHROmagar by color and morphologyalone. The authors concluded that CHROmagar allowedthe easy visual detection of the target organism fromeither subculture of the mixed culture or when used as aprimary medium in direct specimen plating, it was alsofound that this medium prevented the growth of Proteusspecies, E.coli and Klebsiella pneumonia [El Shamyet al., 2008] .


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Conclusion

The obtained results indicated that these foods presenteda source of infection to the consumer. Measures tocontrol the quality of the raw material, environmentaland hygienic conditions during preparation and servingshould be taken. Cromogenic was found to accurately,rapid and useful tool for the detection of Salmonella indifferent food sources. Moreover cromogenic methodneed only 22-24 hours to obtain the results, while culturemethods need 5-7 days duration.

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