Isolation of Bacillus Cereus from Meat Ready to Eat Using Antimicrobial Resistance Pattern and Polymerase Chain Reaction - Deoxyribonucleic Acid (DNA-PCR)

Abstract

A total number of 50 of ready to eat mutton meat samples were purchased from 10 different restaurants at Tripoli Libya on September 2022. Mannitol egg yolk polymyxin (MYP) media with polymyxin B. cereus was used to enumerate and isolate Bacillus cereus from (RTE) meat. twelve isolates were biochemically identified as B. cereus. All isolates were positive toward lecithinase production, starch hydrolysis, nitrate reduction, catalase production, Gram stain, glucose fermentation.  None of the samples were positive towards indole, sucrose, H2S, gas production and lactose fermentation. The B. cereus isolates were examined for DNA-polymerase chain reaction (DAN-PCR) using primer S30 (5'-GTGATCGCAG-3') Antimicrobial pattern illustrated four pattern and phenotypically less heterogeneous when compared to DNA-PCR. A total number of nine types of B. cereus have been produced by a combination of phenotype and genotype methods. These results demonstrated that both typing method provides evidence toward the existence of relatedness and diversity of the B. cereus strains from RTE mutton meat.