الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 118 |  |  |
| | | from | 118 | | |
Abstract
A total of three hundred random samples of luncheon beef, fresh sausage and frozen minced meat samples(100 samples of each) were collected from different supermarkets at Kalyobia governorate .
The samples were transferred directly to the laboratory under strict hygienic conditions and were examined bacteriologically as rapid as possible for detection, isolation, identification of salmonellae and the plasmid profile analysis of the isolated salmonella strains was analysed.
Salmonellae failed to be detected in luncheon beef samples but the percentage of salmonellae in fresh sausage was 10 % and the isolated serovars were S.typhi (4%), S. typhimurium(4%) and S. enteritidis (2%)
The percentage of salmonellae in frozen minced meat was 6% and the isolated serovars were S.typhi (2%) and S.typhimurium (4%) .
This work determined the plasmid profiles of the salmonella serovars by using ethidium bromide stained 1% agarose gel electro-phoresis .
In this study, plasmid analysis revealed that the isolated salmonella serotypes carry different numbers of plasmids with variable molecular weights ranged from 1233.18 to 15280.82 bp .
The result obtained revealed that S.typhi, S.typhimurium and S. enteritidis contain a common band at 7532.35 bp. moreover, S.typhi and S. typhimurium sharing the same band at 1233.18 bp.
The current study recognized that S. enteritidis and S. typhimurium have a common band at 1631.12 bp .
The obtained results revealed that S.typhi and S.enteritidis harboured four bands but S. typhimurium harboured five bands.
In conclusion, we can use the plasmid profile analysis in the serotyping and studying bacterial strains biology and it is considered as a method of choice for survey work and the epidemiological investigation of plasmid dissemination.