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Titolo:
Recovery and characterisation of enterotoxigenic strains of Staphylococci and microbiological quality of processed Indian foods
Autore:
Desai, B; Kamat, MY;
Indirizzi:
Univ9,ombay, Dept Chem Technol, Foods & Fermentat Technol Div, Bombay 40001 Univ Bombay Bombay Maharashtra India 400019 tat Technol Div, Bombay 40001
Titolo Testata:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
fascicolo: 5, volume: 35, anno: 1998,
pagine: 461 - 464
SICI:
0022-1155(199809/10)35:5<461:RACOES>2.0.ZU;2-V
Fonte:
ISI
Lingua:
ENG
Soggetto:
AUREUS;
Keywords:
enterotoxigenic Staphylococcus aureus; processed foods; Staphylococcal media;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
13
Recensione:
Indirizzi per estratti:
Indirizzo: Kamat, MY Univ9,ombay, Dept Chem Technol, Foods & Fermentat Technol Div, Bombay 40001 Univ Bombay Bombay Maharashtra India 400019 l Div, Bombay 40001
Citazione:
B. Desai e M.Y. Kamat, "Recovery and characterisation of enterotoxigenic strains of Staphylococci and microbiological quality of processed Indian foods", J FD SCI M, 35(5), 1998, pp. 461-464

Abstract

Various processed food samples were examined for enterotoxigenic Staphylococcus aureus, coliform bacteria, mesophilic, thermophilic, psychrophilic and acid producing microorganisms. A new medium formulated in the laboratory for selective isolation of enterotoxigenic S. aureus from foods gave a better recovery than Baird-Parker's ETGPA medium-with respect to the samples tested. S. aureus were detected in 73% of the samples tested. All the coagulase positive strains (19) produced alpha hemolysin, were resistant to penicillin-G, erythromycin and tetracyclines.. Of the 19 isolates, is were resistant to amoxycillin, 3 belonged to phage group III of which two produced enterotoxin B. Of the other 16 non-typable isolates, 3 produced enterotoxin D. AU the enterotoxigenic strains were thermonuclease positive. Fifty five percent of the samples analysed had coliforms. Sea foods had the highest mesophilic counts (3.7 x 10(6) cfu/g) and coliform count (2.4 x 10(4) cfu/g), bakery products and sea foods had highest thermophilic counts (5.2 x 10(3) cfu/g), dairy foods had highest psychrophilic counts (7.2 x 10(3) cfu/g) andbakery products followed by sea foods had highest S. aureus counts (6.6 x 10(4) and 1.5 x 10(4) cfu/g).

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 15/07/20 alle ore 08:27:06