| Titles |
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English :
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Food poisoning microorganisms in some meat products with special reference to Yersinia enterocolitica.
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Arabic :
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ميكروبات التسمم الغذائى فى بعض منتجات اللحوم مع إشارة خاصة لميكروب اليارسينيا انتيروكوليتيكا
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| Abstract |
A total of 200 random samples of meat products (40 each of minced meat, sausage, luncheon, hamburger and basterma) were collected from different markets at North Sinai. The samples were examined for the presence of Salmonella, Campylobacter jejuni, Yesinia enterocolitica and Staphylococcus aureus. The incidence percentage of Salmonella in the products were 20, 15, 10, 12.5 and 7.5. (C. jejuni (17.5, 25, 5, 20 and 0); Y. enterocolitca (22.5, 17.5, 15, 12.5 and 0); and S. aureus (45, 22.5, 37.5, 40 and 30), respectively. The serotypes of isolated Salmonellae were Salmonella typhimurium, S. entritidis, S. virchow, S. kottbus, S. newport and S. infantis. The Y. enterocolitica biotypes were 1, 2 and 4. The importance of the isolated pathogens were discussed, and the hygienic rule and recommendation to avoid such pathogen were illustrated
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| Publication year |
2004
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| Organization Name |
Animal Health Research Institute (AHRI)
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| Country |
Egypt
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| City |
القاهرة
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| serial title |
مجلة الجمعية الطبية البيطرية المصرية
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| Volume |
64
. 3
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| Department |
Bacteriology
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| Author(s) from ARC |
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| Agris Categories |
Veterinary science and hygiene - General aspects
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AGROVOC
TERMS |
Foodborne diseases.
Meat products.
Poisoning.
Salmonella.
Yersinia enterocolitica.
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| Publication Type |
Journal
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