Bacteriological and molecular characterization of staphylococcus aureus isolated from beef meat products in Elgharbia governorate / Abdelhady Mohamed Fkhr Eldeen Abdelhady ; Supervised Heidy Mohamed Shawky , Ahmed Samir Mohamed , Nesreen Zakaria Helmy
Material type: TextLanguage: English Publication details: Cairo : Abdelhady Mohamed Fkhr Eldeen Abdelhady , 2015Description: 105 P. : charts , facsimiles ; 25cmOther title:- التوصيف البكتيرى والجزيئى للستافيلوكوكس أوريس المعزولة من منتجات اللحم البقرى فى محافظة الغربية [Added title page title]
- Issued also as CD
Item type | Current library | Home library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Thesis | قاعة الرسائل الجامعية - الدور الاول | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.10.10.M.Sc.2015.Ab.B (Browse shelf(Opens below)) | Not for loan | 01010110066575000 | |||
CD - Rom | مخـــزن الرســائل الجـــامعية - البدروم | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.10.10.M.Sc.2015.Ab.B (Browse shelf(Opens below)) | 66575.CD | Not for loan | 01020110066575000 |
Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Microbiology
A total of 120 samples from luncheon , beef burger , kofta and minced meat were collected from different supermarkets in EL-Gharbia governorate for microbiological examination .The results showed that incidence of staphylococci was 49.6% , out of 120 samples 59 samples were positive with an incidence of 53.33% in luncheon , 33.33% in beef burger , 50% in kofta and 60% in minced meat .the incidence of staphylococcus aureus in luncheon , beef burger , kofta and minced meat were 10%,6.67%, 6.67% and 10% respectively .By using Polymerase Chain Reaction technique (PCR) For detection of ( sea, seb,sec, sed and see genes )The obtained results showed that 7 of 10 Staphylococcus aureus isolates were entertoxigenic , 5 of 7 obtained strain were positive for sea gene, and only 2 were positive for seb gene
Issued also as CD
There are no comments on this title.