236
S. Swathi Priya et al.
and have been explored for these features in laboratory-level works (Sayyadifar et al.
2012; Awasthi et al. 2018).
Studies have been carried out to identify various bacteria from different food products. Bakery items, Spoiled foods, Dairy products and Junk foods were collected from
the local market of Bagalkot, Karnataka district in India. Samples were confirmed
by both phenotypic and genotypic characteristics. The bacterial isolates such as
Pseudomonas sp. [23.66%], S. aureus [22.76%], Salmonella sp. [21.87%], E. coli
[22.32%] and Klebsiella sp. [8.92%] were present in large amount (Hemalata and
Virupakshaiah 2016).
2 Materials and Methods
The material was collected from a bakery which was a packed egg puff and which
serves for a good microbial activity. The packed food manufactured on 10/01/2020
with expiry date of 11/01/2020. The sample was taken as 1gm and grind in a pestle
into small pieces and further proceeded to serial dilution. A 100 µL of each food
suspension was spreader over clearly labelled nutrient agar medium plates from each
dilution. The injected Petri plates were incubated at 37°C for 24 h to enable bacterial
growth (Liu et al. 2012).
2.1 Isolation of Bacteria
After the bacterial growth, the bacteria were isolated by using specific media like
Mannitol Salt Agar, MacConkey Agar, Triple Sugar Iron, SS Agar, Nutrient broth.
Mannitol Salt Agar is used to identify the S. aureus or Bacillus sp., MacConkey
Agar is used to identify the Salmonella sp., Triple Sugar Iron and SS Agar are used
to identify the Salmonella- Shigella (Khaneja et al. 2010).
2.2 DNA Extraction and PCR Sequencing of Bacterial
Sample
The isolated foodborne pathogens processed to identify the bacteria using molecular
biology techniques. The steps to be followed for the extraction of DNA from the
bacterial sample in the laboratories are shown in the Fig. 1. Bacterial Genomic DNA
Spin-50 kit was used. The solution was prepared with the necessary components to
make the RNase solution. About 100 mL of bacterial culture was taken and added
with the required components. The DNA concentration was determined by both UV
S. Swathi Priya et al.
and have been explored for these features in laboratory-level works (Sayyadifar et al.
2012; Awasthi et al. 2018).
Studies have been carried out to identify various bacteria from different food products. Bakery items, Spoiled foods, Dairy products and Junk foods were collected from
the local market of Bagalkot, Karnataka district in India. Samples were confirmed
by both phenotypic and genotypic characteristics. The bacterial isolates such as
Pseudomonas sp. [23.66%], S. aureus [22.76%], Salmonella sp. [21.87%], E. coli
[22.32%] and Klebsiella sp. [8.92%] were present in large amount (Hemalata and
Virupakshaiah 2016).
2 Materials and Methods
The material was collected from a bakery which was a packed egg puff and which
serves for a good microbial activity. The packed food manufactured on 10/01/2020
with expiry date of 11/01/2020. The sample was taken as 1gm and grind in a pestle
into small pieces and further proceeded to serial dilution. A 100 µL of each food
suspension was spreader over clearly labelled nutrient agar medium plates from each
dilution. The injected Petri plates were incubated at 37°C for 24 h to enable bacterial
growth (Liu et al. 2012).
2.1 Isolation of Bacteria
After the bacterial growth, the bacteria were isolated by using specific media like
Mannitol Salt Agar, MacConkey Agar, Triple Sugar Iron, SS Agar, Nutrient broth.
Mannitol Salt Agar is used to identify the S. aureus or Bacillus sp., MacConkey
Agar is used to identify the Salmonella sp., Triple Sugar Iron and SS Agar are used
to identify the Salmonella- Shigella (Khaneja et al. 2010).
2.2 DNA Extraction and PCR Sequencing of Bacterial
Sample
The isolated foodborne pathogens processed to identify the bacteria using molecular
biology techniques. The steps to be followed for the extraction of DNA from the
bacterial sample in the laboratories are shown in the Fig. 1. Bacterial Genomic DNA
Spin-50 kit was used. The solution was prepared with the necessary components to
make the RNase solution. About 100 mL of bacterial culture was taken and added
with the required components. The DNA concentration was determined by both UV