000			02260cam a2200337 a 4500
003			EG-GiCUC
005			20250223031041.0
008			140916s2013 ua dh f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aM.Sc
099			_aCai01.10.10.M.Sc.2013.Ne.A
100	0		_aNermin Mohamed Attia Radwan
245	1	0	_aAssessment of the Prevalence Salmonellae in food / _cNermin Mohamed Attia Radwan ; Supervised Jakeen Kamal Abdelhaleem Eljakee , Nagwa Sayed Sayed Ata
246	1	5	_aتقييم مدى انتشار السالمونيلا فى الغذاء
260			_aCairo : _bNermin Mohamed Attia Radwan , _c2013
300			_a114 P. : _bcharts , facsimiles ; _c25cm
502			_aThesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Microbiology
520			_aIn the present study ISO 6579 (2002) method was used to investigate the presence of salmonellae in milk and meat products. Salmonellae was detected in 5% of minced meat samples, 10% of the 20 burger samples, 35% of sausage samples and 25% of poultry products. Salmonella isolates were identified as Bolombo (1), Cerro (1), Enteritidis (1), Infantis (3), Kentucky (1), Lagos (n=2), Newlands (1), Newport (1), Saintpaul (1), Sandiego (1), Senftenberg (1) and Typhimurium (1). Most isolates were sensitive to colistine sulphate and ciprofloxacin (94.1% each) followed by amoxicillin (82.4%), sulfa-trimethoprim (70.6%), ampicillin, danofloxacin and gentamicin (64.7% each).On the other hand, 100% of isolates were resistant to lincomycin followed by penicillin (64.7%). Also, the isolates were resistant and intermediate resistant to tetracycline (76.5%), streptomycin (76.4%) oxytetracycline (70.6%) doxycycline (57.1%) and nalidixic acid (53%). All the tested Salmonella isolates were multiple drug resistance
530			_aIssued also as CD
653		4	_aAntibiotic sensetivity
653		4	_aFoodborne infections
653		4	_aSalmonellae
700	0		_aJakeen Kamal Abdelhaleem Eljakee , _eSupervisor
700	0		_aNagwa Sayed Sayed Ata , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aSoheir _eCataloger
942			_2ddc _cTH
999			_c47386 _d47386