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003 EG-GiCUC
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008 150311s2014 ua o 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.2014.Mo.I
100 0 _aMohamed Hussein Ahmed
245 1 0 _aIncidence of salmonellae in heat treated poultry products /
_cMohamed Hussein Ahmed ; Supervised Mohamed Khaled Elsayed Elmossalami , Osama Ali Attala , Hanan Ali Fahmy
246 1 5 _aمدى تواجد ميكروبات السالمونيال فى منتجات الدواجن المطهية
260 _aCairo :
_bMohamed Hussein Ahmed ,
_c2014
300 _a80 P. :
_bphotographs ;
_c25cm
502 _aThesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
520 _aA 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
530 _aIssued also as CD
653 4 _aHeat treated poultry products
653 4 _aPoultry products
653 4 _aSalmonella
700 0 _aHanan Ali Fahmy ,
_eSupervisor
700 0 _aMohamed Khaled Elsayed Elmossalami ,
_eSupervisor
700 0 _aOsama Ali Attala ,
_eSupervisor
856 _uhttp://172.23.153.220/th.pdf
905 _aNazla
_eRevisor
905 _aSamia
_eCataloger
942 _2ddc
_cTH
999 _c49787
_d49787