• Alaa Eldin M. A. Morshdy Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
  • Abdullah F. Alsayeqh Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah 51452, Qassim, Kingdom of Saudi Arabia
  • Mohammed F. Aljasir Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah 51452, Qassim; Ministry of Environment, Water, and Agriculture, Buuraydah, 52355, Kingdom of Saudi Arabia
  • Hassan Mohieldeen Animal Health Research Institute (AHRI), Zagazig Province Laboratory, Zagazig, Egypt
  • Shymaa Gamal El-Abody Animal Health Research Institute (AHRI), Zagazig Province Laboratory, Zagazig, Egypt, Corresponding author, E-mail: shym.gamal.com@gmail.com
  • Mohamed Elsayed Mohamed Zoonoses Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
  • Wageh Sobhy Darwish Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt




rabbit meat, offal, Staphylococcus aureus, Salmonella spp., Egypt


Rabbit meat and offal are considered valuable sources of high biological value animal protein. Rabbit meat is rich in essential amino acids, low in cholesterol, and contains considerable amounts of trace elements such as calcium, magnesium, and zinc. However, the potential contribution of rabbit meat and offal in the transmission of foodborne pathogens such as Staphylococcus aureus (S. aureus) and Salmonella spp. is neglected. Therefore, this study was conducted first to investigate the prevalence rates of S. aureus and Salmonella spp. in the retailed rabbit meat at Sharkia Governorate, Egypt. Second, serological identification of the isolated bacteria was followed. Detection of S. aureus-enterotoxins and Salmonella-virulence-associated genes was also done using PCR. Antimicrobial susceptibility testing of the recovered bacterial isolates was additionally examined. The acquired results showed that 17% of the investigated samples of rabbit meat contained S. aureus. Where S. aureus was isolated from the investigated rabbit's breast, thigh, liver, and kidney at 20%, 24%, 12%, and 12% of each, respectively. Salmonella spp. was isolated at 13%. Salmonella spp. was isolated from the investigated rabbit thigh, liver, breast, and kidney at 16%, 16%, 12%, and 8%, respectively.  Four different strains of Salmonella spp namely, S. Typhimurium, S. Kentucky, S. Virchow, and S. Infantis were recovered in the current study. The recovered S. aureus and Salmonella spp. harbored enterotoxins and virulence attributes with multidrug resistance. Therefore, strict hygienic measures should be followed during the processing and handling of rabbit meat and offal.



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How to Cite

Morshdy, A. E. M. A., Alsayeqh, A. F., Aljasir, M. F., Mohieldeen, H., Gamal El-Abody, S., Elsayed Mohamed, M., & Darwish, W. S. (2023). RABBIT MEAT AS A POTENTIAL SOURCE OF STAPHYLOCOCCUS AUREUS AND SALMONELLA SPP. Slovenian Veterinary Research, 60(25-Suppl), 439–45. https://doi.org/10.26873/SVR-1674-2023



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