Isolation, Identification, Detection of Bacteria from Meat, Fish, Poultry Samples and Detection of Staphylococcus Aureus Enterotoxin Gene

Abstract

Meat putrefies , if the  meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition  of meat by bacteria andfungi, which are borne by the animal itself or by the people handling the meat, or by their implements. Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed during production and processing, and if appropriate  food safety, food preservation and food storage procedures are applied (Brul, S. and Coote, P. 1999).

Meats are the most perishable foods due to its rich nutrient content. There are several intrinsic and extrinsic parameters affecting the growth of bacteria in meat and meat products.