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Browsing Статьи by Subject "Antibiotics"

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    PCR Diagnosis for the Identification of the Virulent Gene of Salmonella in Poultry Meat
    (OnLine Journal of Biological Sciences, 2021) Zhanabayeva, D. K.; Paritova, A. Y.; Murzakaeva, G. K.; Zhanabayev, A. A.; Kereev, A.; Asauova, Zh. S.; Aubakirov, M. Zh.
    The purpose of this study was to conduct microbiological studies of poultry meat imported into Mongolia and establish the serotypes and plasmids of Salmonella and determine the virulence of the gene encoding antibiotic resistance and its transmigratory properties. The PCR molecular biological method was used and according to the results, Salmonella enteritidis was identified in chicken carcasses of the American company, Tyson, the Chinese firm, Xilingol and a domestic company. On detection of pathogenic microbes in the chicken meat, the following data were obtained: Salmonella and Escherichia coli were found in samples from Tyson, with the participation of the company, Capital Market, from the wagon number MWCU521698. All this pointed to the possibility of the contamination of food before entering Mongolia. Salmonella and E. coli were identified in samples from the Russian company, Leghorn, while E. coli was found in Xilingol chickens sold on the Mercury food market. E. coli was also found in chicken meat from the workshop of the Mongolian firm, Tumen Shuvuut. Salmonella and Pseudomonos were then pinpointed at the Khuchit Shonkhor meat market, which indicated an increase in microbial contamination of chicken meat during the marketing and transportation stages. Microbiological research into Tyson’s frozen chicken meat, with the participation of Capital Market and Xilingol, showed that the total number of microbes exceeded 3-3.5 times the standard MNS6308: 2012. We identified invA genes and DT 104 Salmonella plasmids using PCR. The detection of antibiotic resistance of Salmonella isolated from chicken meat was established by the DNA sequence for chloramphenicol – 878 bp, for ampicillin-692 bp, for sulfatomycin-293 bp. From the above data, it follows that chicken meat was heavily contaminated with various pathogenic bacteria before entering the Mongolian market.