Microbiological quality of commercial mayonnaise sold in Assiut city (Record no. 37689)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03425cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u181451 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100504s2007 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AVMJ V53 No113 11 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sayed, Mohammed. |
| 9 (RLIN) | 4573 |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Assiut veterinary medical journal, 2007 v. 53 (113) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Microbiological quality of commercial mayonnaise sold in Assiut city |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | الجودة الميكروبيولوجية للمايونيز التجاري المباع بمدينة أسيوط. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.138-151 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | A total of 30 random samples of commercial mayonnaise were collected from different retailers in Assiut city. To assess their quality, the samples were examined microbiologically for the incidence and counts of aerobic plate count (APe), psychrotrophs, thermoduric, enterococci, coliforms, fecal coliforms, Escherichia coli, Bacillus cereus, Staphylococcus aureus, anaerobes and yeasts & molds. The obtained results veritY that the total bacterial, psychrotrophs, thermoduric and enterococci counts averaged 3x104 1.7x10³ , 2.7x104 and 2.9x103/g of the examined mayonnaise samples, respectively. B. cereus could be isolated from 20%, in numbers averaged 1X103/g, of the examined mayonnaise samples. Yeasts & molds contaminated 26.67% of the examined mayonnaise samples and existed in numbers averaged 2.2x102/g of the samples. All the examined mayonnaise samples failed to yield coliforms (less than 3/g), and therefore fecal coliforms and E. coli could not be recovered from all of the examined samples. Also, S. aureus and anaerobes could not' be detected in any of mayonnaise samples examined. The results prove that the examined commercial mayonnaise samples sold in Assiut city are of quite good quality and considered as microbiologically safe products. Although, the microbial loads are below the hazard point, the health hazard of such microorganisms still exists if they are allowed to grow and multiply, and that what was studied through the second part of the present study, in which the survival and viability of Salmonella typhimurium, Escherichia coli OI57:H7, Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in commercial mayonnaise kept at room temperature were studied. Each mayonnaise sample was inoculated separately with one of the mentioned pathogenic microorganisms and then incubated at room temperature (about 25°C) as commercial mayonnaise is usually distributed, shelved and stored at this temperature. After that, the inoculated mayonnaise was sampled after 6, 24, 48 and 72 hours. The results revealed the lethal effect of mayonnaise on the inoculated microorganisms although the survival and viability of L. monocytogenes and B. cereus was relatively longer than others. Suggestive hygienic measures for improving the quality of mayonnaise and also to safeguard the consumer were discussed. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Mayonnaise. |
| 9 (RLIN) | 3770 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Microbiology. |
| 9 (RLIN) | 4574 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Salmonella typhimurium. |
| 9 (RLIN) | 125 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Escherichia coli. |
| 9 (RLIN) | 120 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abdel-Haleem, Amal Ali. |
| 9 (RLIN) | 4575 |
| 773 0# - HOST ITEM ENTRY | |
| Title | Assiut Veterinary Medical Journal. |
| Related parts | 2007.v.53(113) |
| International Standard Serial Number | 1012-5973 |
| Control subfield | nnas |
| Record control number | u181356 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2007/AVMJ/5307/113/138.pdf">http://nile.enal.sci.eg/EALE/2007/AVMJ/5307/113/138.pdf</a> |
| Public note | Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.