Characterization by PCR of Escherichia coli from Beef and Chicken Used in Restaurants in Yaoundé Cameroon

Justin Ledoux Tanke Fanjip, Jean Paul Kengne Chedjou, Palmer Masumbe Netongo, Serge Eyébé, Mbu'u Mbanwi Cyrille, Aristid Ekollo, Ngum Lesley Ngum, Carolle Eyébé Nsa'amang, Ahmadou Hamadjam Alkaïssou, Wilfred Fon Mbacham
2022 Journal of Biosciences and Medicines  
Meat constitutes the main source of protein and occupies an important place in our diet. Indeed, the production of poultry and beef has increased. However, the hygienic quality of meat is not always guaranteed. Microorganisms such as Escherichia coli can be found in meat and can cause various infections including diarrhea, dysentery, food poisoning, gastroenteritis or typhoid fever. Thus, the present study was designed to characterize Escherichia coli (E. coli) from beef and chicken consumed in
more » ... restaurants in Yaoundé Cameroon. A total of 105 meat samples (60 beef and 45 chickens) were subjected to microbial culture for E. coli isolation and further confirmed by Polymerase Chain Reaction (PCR) using primers EC-F and EC-R that are specific to E. coli 16S rRNA gene. The supplier source, storage, and transport conditions were taken into consideration during sample analysis and data processing. This study revealed that 77/105 samples (73.33%) were positive for E. coli following microbial culture and 35 (33.
doi:10.4236/jbm.2022.105005 fatcat:ngufzwmjevfflbfjfgdvqn6d4u