Identification of Virulence Genes of Samonella and Staphylococcus aureus Strains from Dried Meat Isolate in N’Djamena

Over 30% of the population in developed countries suffers from food born infectious diseases each year with diarrheal as a common symptom. Globally most of these foodborne diseases caused by Salmonella and Staphylococcus aureus have been link to meat consumption.

Virulence genes of Salmonella and Staphylococcus aureus isolated from dried meat in NDjamena/Chad was analyzed using conventional PCR in the Laboratory of Public Health Biotechnology Center, University of Yaounde.

From the analysis, 80% of the Salmonella isolates carried the invA gene, which is responsible for gastroenteritis and invasion of epithelial cells. 20% of the Staphylococcus aureus strains carried coa gene that causes severed toxic shock in humans. This results demonstrated the presence of virulence genes in pathogen causing bacteria strain in dried meat from N’Djamena. The presence of Salmonella and Staphylococcus aureus genes in dried is worrying, as these pathogens can cause health problems for consumers.

The study suggests the development of a user-friendly quality control manual specifically designed for producers of dried meat, with the aims to safe guarding consumer health by providing clear guidelines and procedures.