000			02745cam a2200337 a 4500
003			EG-GiCUC
005			20250223032027.0
008			180804s2017 ua d f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aM.Sc
099			_aCai01.10.06.M.Sc.2017.Sa.C
100	0		_aSalwa Mohammed Awad
245	1	0	_aComparative study between thermal and non-thermal effect on some pathogens in milk / _cSalwa Mohammed Awad ; Supervised Adel M. Saudi , Khalid Shawky Tolba
246	1	5	_aدراسات مقازنة بين التاثير الحرارى و الغير حرارى على بعض مسببات الامراض فى الحليب
260			_aCairo : _bSalwa Mohammed Awad , _c2017
300			_a96 P. : _bcharts ; _c25cm
502			_aThesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
520			_aThe aim of this study was to compare between the efficiency of thermal (Pasteurization) and non-thermal (Ozonation and gamma irradiation) treatments for their antimicrobial effects on three important foodborne pathogens: L. monocytogenes, S. aureus and E. coli in milk. Additionally, the effect of these treatments on sensory characteristics of milk samples was also monitored before and after treatments. Milk samples were collected and inoculated with the reference strains of L. monocytogenes "ATCC7644", E. coli "ATCC25922" and S. aureus "ATCC6538" where the count reached an approximately 107Log10 cfu/ml milk (Control sample). Pasteurization at 63{u00B0}C for 30 minutes, treatment with ozone at 1.5, 2 and 2.5mg/l for 5 minutes and finally milk samples were subjected to gamma irradiation at 2, 3, 4 and 5 kGy. A three trial based experiment was designed for each treatment and statistical analysis was performed. The results showed that the treatment using pasteurization was the most significant result as it could be eliminated all inoculated pathogens under study. Otherwise, the organisms could not be detected any more after application of pasteurization. All the samples are positive for inoculated pathogens post to the ozonation and gamma irradiation treatments. Gamma irradiation had no adverse effect on sensory characteristics of milk, while ozonation and pasteurization induce adverse effects on sensory characteristics of milk
530			_aIssued also as CD
653		4	_aEscherichia coli
653		4	_aL. monocytogenes
653		4	_aStaphylococcus aureus
700	0		_aAdel Mohammed Mahmoud Saudi , _eSupervisor
700	0		_aKhalid Shawky Tolba , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aSamia _eCataloger
942			_2ddc _cTH
999			_c66943 _d66943