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Abstract
The overall objectives of the present work entails the following:
1- Isolation and biochemical identification of the major aetiolgoical agents
of food poisoning bacteria from meat (frozen poultry and imported
frozen beef meat) and food handlers, as well as from stool of patients
suffering from food poisoning.
2- Clarify the relationship between the rates of isolation of the different
organisms and type of meat (frozen poultry and frozen beef meat).
3- Serotyping of the Salmonella spp. and identify the prevalent serotypes
causing food poisoning.
4- ELISA technique as an important tool for detection of S. enteritids
antibody.
5- Detection of virulence factors of Salmonella species as follows:
a) Congo red (CR) binding test.
b) Haemaglutination test (HA).
c) Serum resistance test:
1- Survival of Salmonella in serum.
2- Growth of Salmonella in serum.
d- Enterotoxin detection test.
e- Assay for vera cell cytotoxicity.
8- Studying the characters of LPS antigen of isolated Salmonella
typhimurium.
a- Extraction of LPS from Salmonella typhimurium.
b- Purification of LPS and the purity was checked by SOS-PAGE
for estimation of their molecular weight.
c- Studying the lethal effect ofLPS in mice.
d- Studying the immunogenicity of LPS (yes or no) and antibody
profile in rabbits.
e- Detection and evaluation of anti-LPS antibodies by using indirect
H.A test.