TY  - BOOK
AU  - Mohamed Hussein Ahmed
AU  - Hanan Ali Fahmy , 
AU  - Mohamed Khaled Elsayed Elmossalami , 
AU  - Osama Ali Attala , 
TI  - Incidence of salmonellae in heat treated poultry products / 
PY  - 2014///
CY  - Cairo : 
PB  - Mohamed Hussein Ahmed , 
KW  - Heat treated poultry products
KW  - Poultry products
KW  - Salmonella
N1  - Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control; Issued also as CD
N2  - 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
UR  - http://172.23.153.220/th.pdf
ER  -