header
Image from OpenLibrary

Microbiological studies on salmonella species isolated from meat and meat products / Ahmed Hassan Younes ; Supervised Khaled Elamry , Ahmed Samir , Mostafa Hassouba

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Ahmed Hassan Younes , 2017Description: 109 P. : charts , facsimiles ; 25cmOther title:
  • دِراسات ميكروبيولوجية على أنواع السالمونيلا المعزولة من اللحوم ومنتجاتها [Added title page title]
Subject(s): Online resources: Available additional physical forms:
  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Microbiology Summary: To study the incidence of Salmonella spp. in meat products such as raw meat, minced meat, sausage and hawawshi, a total of 160 random meat products samples were collected from shops and supermarkets in Cairo governorate; 40 samples of each product. The results showed that Salmonella species were found totally in 21 samples out of 160 examined samples (13.125%). It was observed that 17.5% (7/40) of raw meat; 10% (4/40) of minced meat; 10% (4/40) of sausage; and 15% (6/40) of hawawshi were positive for Salmonella. Positive samples of Salmonella were identified by serology typing (Salmonella Newport, Salmonella Typhimurium and Salmonella Senftenberg). Higher rates of Salmonella contamination were found in raw meat and hawawshi while lower rates found in minced meat and sausage. Meat products are contaminated with Salmonella especially products which consists of raw minced meat and not subjected to heat treatments. Raw materials used for manufacturing of meat products should be carefully selected and tested for freedom of Salmonella
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.10.M.Sc.2017.Ah.M (Browse shelf(Opens below)) Not for loan 01010110075652000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.10.M.Sc.2017.Ah.M (Browse shelf(Opens below)) 75652.CD Not for loan 01020110075652000

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

To study the incidence of Salmonella spp. in meat products such as raw meat, minced meat, sausage and hawawshi, a total of 160 random meat products samples were collected from shops and supermarkets in Cairo governorate; 40 samples of each product. The results showed that Salmonella species were found totally in 21 samples out of 160 examined samples (13.125%). It was observed that 17.5% (7/40) of raw meat; 10% (4/40) of minced meat; 10% (4/40) of sausage; and 15% (6/40) of hawawshi were positive for Salmonella. Positive samples of Salmonella were identified by serology typing (Salmonella Newport, Salmonella Typhimurium and Salmonella Senftenberg). Higher rates of Salmonella contamination were found in raw meat and hawawshi while lower rates found in minced meat and sausage. Meat products are contaminated with Salmonella especially products which consists of raw minced meat and not subjected to heat treatments. Raw materials used for manufacturing of meat products should be carefully selected and tested for freedom of Salmonella

Issued also as CD

There are no comments on this title.

to post a comment.