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Epidemiological studies on bacterial food poisoning from animal products / Abeer Elsayed Abdelaziz ; Supervised Maher Siam , Mohammed Waheed Eldin Abdelgany , Ebtisam Eid Ahmed

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Abeer Elsayed Abdelaziz , 2010Description: 107Leaves: charts , photographs ; 30cmOther title:
  • دراسات وبائية عن التسمم الغذائى البكتيرى فى المنتجات الحيوانية [Added title page title]
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Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Zoonoses Summary: The present study aimed to detect bacterial food poisoning from animal products so One hundred and fifty animal products samples { twenty five each soft cheese , hard cheese , chicken luncheon , chicken sausage , beef burger and kofta } were randomly collected from different localities in Cairo and Giza governorates and examined bacteriologicaly to determine the incidence of sero types of E - coli , Staphylococcus aureus , Salmonellae , clostridium perfringens and clostridium botulinum in these products and the effect of heat treatment on survival of E - coli and salmonella
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Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.18.M.Sc.2010.Ab.E (Browse shelf(Opens below)) Not for loan 01010110054485000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.18.M.Sc.2010.Ab.E (Browse shelf(Opens below)) 54485.CD Not for loan 01020110054485000

Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Zoonoses

The present study aimed to detect bacterial food poisoning from animal products so One hundred and fifty animal products samples { twenty five each soft cheese , hard cheese , chicken luncheon , chicken sausage , beef burger and kofta } were randomly collected from different localities in Cairo and Giza governorates and examined bacteriologicaly to determine the incidence of sero types of E - coli , Staphylococcus aureus , Salmonellae , clostridium perfringens and clostridium botulinum in these products and the effect of heat treatment on survival of E - coli and salmonella

Issued also as CD

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