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Effect of oil extracts of spices on the viability of food poisoning organisms in beef burger / Mai Mahmoud Zohdy Fadel ; Supervised Taha M. Nouman , Mohamed M. T. Emara , Hoda A. Aiedia

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Mai Mahmoud Zohdy Fadel , 2015Description: 55 P. ; 25cmOther title:
  • تأثير المستخلصات الزيتيه للتوابل على حيوية ميكروبات التسمم الغذائى فى البيرجر البقرى [Added title page title]
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Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control Summary: Consumer awareness against synthetic preservatives as well as the high incidences of bacteria foodborne outbreaks worldwide and development of bacterial resistance to most of available antibiotics has directed the attention of food hygienists to search for new more effective natural antimicrobial substances as plant extracts against a wide range of bacteria e.g. L. monocytogen and salmonella spp. Therefore, the present study was planned to demonstrate the behavior of both L. monocytogenes and S. typhimurium toward effect of oil extract of some commonly used spices in beef burger during frozen storage at - 18{u00BA}C for three months. MIC of oil extract of ginger, clove, black pepper, mace, coriander, cardamom, capsicum, white pepper, and cumin against reference strains of S. typhimurium and L. monocytogenes. Was determined for both pathogens, after that the effect the most powerful spices against each pathogen was evaluated separately in beef burger during storage for three months at - 18{u00BA}C. Results of MIC showed that 4% (v/v) oil extract of ginger, black pepper, capsicum, white pepper, and cumin induced significant reduction in viable cell count of L. monocytogenes
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.06.M.Sc.2015.Ma.E (Browse shelf(Opens below)) Not for loan 01010110066183000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.06.M.Sc.2015.Ma.E (Browse shelf(Opens below)) 66183.CD Not for loan 01020110066183000

Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control

Consumer awareness against synthetic preservatives as well as the high incidences of bacteria foodborne outbreaks worldwide and development of bacterial resistance to most of available antibiotics has directed the attention of food hygienists to search for new more effective natural antimicrobial substances as plant extracts against a wide range of bacteria e.g. L. monocytogen and salmonella spp. Therefore, the present study was planned to demonstrate the behavior of both L. monocytogenes and S. typhimurium toward effect of oil extract of some commonly used spices in beef burger during frozen storage at - 18{u00BA}C for three months. MIC of oil extract of ginger, clove, black pepper, mace, coriander, cardamom, capsicum, white pepper, and cumin against reference strains of S. typhimurium and L. monocytogenes. Was determined for both pathogens, after that the effect the most powerful spices against each pathogen was evaluated separately in beef burger during storage for three months at - 18{u00BA}C. Results of MIC showed that 4% (v/v) oil extract of ginger, black pepper, capsicum, white pepper, and cumin induced significant reduction in viable cell count of L. monocytogenes

Issued also as CD

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