Staff Members - Benha University
Isolation and Characterization of Campylobacter in table Eggs.
Proc.4th inter Conf. Vet. Res. Div., NRC, Cairo, Egypt: 85-94 (2008). • 2008
Publication Information
Authors
Nahla, A. Abou-Elros; Eman M. Sharaf; Nashwa, O. Khalifa; Mona, M.Sobhy and Nagwa S.Rabie (2008).
Keywords
Campylobacter,food borne ,table eggs
Journal
Proc.4th inter Conf. Vet. Res. Div., NRC, Cairo, Egypt: 85-94 (2008).
Publisher
Not Available
Volume
Not Available
Issue
Not Available
Pages
85-94
publication.type
Local
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
Campylobacter is one of the most commonly reported bacterial causes of human food borne infections. In this study, the prevalence of campylobacter spp. on the shells and the contents of the table eggs sold in market were determined.
A total of 100 table eggs samples were obtained from different markets in Monofia Governorate . Egg shells and yolk were tested for Campylobacter species using standard bacteriological methods.
Eighteen (18%) of 100 samples were positive for Campylobacter jejuni (C. jejuni) from both egg shell and yolk content. The C. jejuni isolates 10 (10%) identified as C. jejuni biotype I and 8 (8%) as C. jejuni biotype II.
Further characterizations of two types of isolates were established by Electrophoresis analysis of outer membrane proteins (OMP) using SDS-PAGE. Biotype I had 11 protein bands with different molecular weights ranging from 14.286 KDa to 94.058 KDa, while biotype II had 12 protein bands with different molecular weights ranging from 14.19 KDa to 129.71 KDa.
The current study provided some insight into campylobacter as a food borne disease. The hygienic precautions should be taken during handling of table eggs or eating raw eggs or under cooked eggs. The further studies must be applied for future research.
A total of 100 table eggs samples were obtained from different markets in Monofia Governorate . Egg shells and yolk were tested for Campylobacter species using standard bacteriological methods.
Eighteen (18%) of 100 samples were positive for Campylobacter jejuni (C. jejuni) from both egg shell and yolk content. The C. jejuni isolates 10 (10%) identified as C. jejuni biotype I and 8 (8%) as C. jejuni biotype II.
Further characterizations of two types of isolates were established by Electrophoresis analysis of outer membrane proteins (OMP) using SDS-PAGE. Biotype I had 11 protein bands with different molecular weights ranging from 14.286 KDa to 94.058 KDa, while biotype II had 12 protein bands with different molecular weights ranging from 14.19 KDa to 129.71 KDa.
The current study provided some insight into campylobacter as a food borne disease. The hygienic precautions should be taken during handling of table eggs or eating raw eggs or under cooked eggs. The further studies must be applied for future research.