Detection and characterization of the most common foodborne pathogens by using multiplex PCR procedure.

Food Microbial contamination is one of the most serious problems. A large percentage of food-borne illnesses are caused by food-borne pathogens, and diarrheal agents comprise more than half of the overall prevalence of food-borne illnesses in the globe, and more commonly in developing countries. This study aimed to identify the most-common foodborne organisms from foods in Khartoum state by PCR. A total of 207 food samples (raw milk, fresh cheese, yogurt, fish, sausage, mortadella, and eggs) were collected. DNA was extracted from food samples by guanidine chloride protocol, and then species-specific primers were used to identify O157: H7, , ., , , and Out of 207 samples, five (2.41%) were positive for , one (0.48%) was positive for and one (0.48%) was positive for both and . From 91 fresh cheese samples, 2 (2.19%) were positive for and one (1.1%) sample was positive for two different foodborne pathogens ( and ). Out of 43 Cow's milk samples, three (7%) samples were positive for , and out of 4 sausage samples, one (25 %) was positive for Our study revealed the presence of and in raw milk and fresh cheese samples. Their presence is considered a potential problem and needs intensive hygiene efforts and standard safety measures before, during, and after food processing operations.