Incidence of salmonellae in heat treated poultry products /
مدى تواجد ميكروبات السالمونيال فى منتجات الدواجن المطهية
Mohamed Hussein Ahmed ; Supervised Mohamed Khaled Elsayed Elmossalami , Osama Ali Attala , Hanan Ali Fahmy
- Cairo : Mohamed Hussein Ahmed , 2014
- 80 P. : photographs ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
A total of one hundred and fifty random samples of heat treated chicken pane, nuggets and kofta samples (50 samples of each) were collected from different supermarkets at Cairo and Giza governorates to be examined for salmonella. Conventional culture takes 4 to 5 days with successful enrichment for detection of salmonella. The biochemical confirmation and serotyping of salmonella was performed (1 week). The obtained results revealed 9 samples positive for salmonella. The incidence of salmonellae was 2 samples (4%), 3 samples (6%) and 4 samples (8%) in pane, nuggets and kofta (with higher incidence) respectively. S. typhimurium and S. enteritidis were the most prevalent serotypes commonly detected among heat treated chicken products with incidence of 3.3% and 2.7% indicating a potentially important risk for human. Experimental trial was conducted to clarify the effect of temperature on salmonellae in such products