الفهرس 
Detection of enterotoxin genes of food poisoning staphylococcus aureus from meat samples of turkey,duck and chicken
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Abstract
The aim of this study was to detect through PCR usage the genes which encodes staphylococcal enterotoxins (sea, seb, sec, sed and see) in S. aureus isolated from different meat of avian origin and correlate their presence with the strain origin and virulence factors and to understand food safety in data scarce releated to duck and turkey. Highest percentage of out of permissible limits of contamination were in examined slaughtered ducks ( 48% )while all samples of examined frozen chicken (100%) were within permissibe limits. Incidence of S.aureus isolation was higher in frozen chikens (9%) than in slaughterd ducks (6%) and the lowest percentage was in slaughtered turkeys (2%) . Application of HACCP is necessary in slaughter houses to minimize risk of contamination with food borne microorganisms especially enterotoxogenic coagulase positive S.aureus