Journal of Pure and Applied MicrobiologyVol. 11 No. 4

Molecular Characterization Escherichia coli from Pork Meat by Whole Cell Protein Finger Printing

M. Vijaya Bhaskara Reddy

Faculty of Public Health, St. Theresa International College, 1Moo 6, Rangsit, Nakhonnayok Road, Klong 14, Bungsan, Ongkharak, Nakhonnayok- 26120, Thailand.

Received on 04 November 2017 and accepted on 28 December 2017

 

ABSTRACT

Foodborne infections are major concerns for public health, and are occurring due to microbial contamination of meat. E. coli blotches on surfaces of the meat especially pork and beef. Meat, as a source of protein, and provides energy to our body pork meat has inhabited as special place in the diet of majority of Thai-Population for a wide variety of reasons such as tradition and availability. This study was aimed to evaluate the protein patterns among E. coli strains from pork meat samples of thalath Ongkharak market, Nakhonnayok, Thailand. To evaluate the similarity or intra-specific polymorphism degrees based on whole-cell protein fingerprinting, plasmid profiles and antibiotic resistance patterns. It was determined that the SDS-PAGE method may provide better criteria than plasmid and antimicrobial susceptibility for the taxonomic and epidemiological studies of E. coli isolates. Molecular characterization of isolates of E. coli was carried out by whole cell protein analysis by SDS-PAGE. Whole cell protein analysis of isolates carried out by SDS-PAGE, and were observed visually and compared among samples.

Keywords : Pork Meat, E. Coli, Prevalence, Chloramphenicol, protein, and fingerprinting.