Comparison between traditional methods and real time PCR for detection of E .coli in bovine meat products (Record no. 57723)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01945cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u207778 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 141210s2013 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | engbara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AVMJ V59 No138 14 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Zakary, Eman M. |
| 9 (RLIN) | 1029 |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Assiut veterinary medical journal, 2013 v. 59 (138) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Comparison between traditional methods and real time PCR for detection of E .coli in bovine meat products |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | مقارنة بين الطرق التقليدية وتفاعل انزيم البلمرة المتسلسل ذو الوقت الحقيقى فى كشف الاشريشيا كولاى فى منتجات اللحوم البقرية. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.103-114. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This study was performed to compare the prevalence of E .coli in minced meat and sausage using traditional methods and real time PCR. A total of 100 samples of minced meat and sausage (50 of each) were collected from different supermarket in Giza and Assiute governorates. The results using traditional methods recorded as 25% and 15% as positive E .coli from minced meat and sausage respectively, while the incidence of E. coli 0157 recorded as 4% and 2% from minced meat and sausage respectively. The incidence of E. coliO 157 by using real time PCR recorded as 8% and 6% from minced meat and sausage respectively. The melting curve appeared at (82 o C) for E. coli 0 157 by using SYBR green Real time PCR. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Meat products. |
| 9 (RLIN) | 1045 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Meat |
| General subdivision | Microbiology |
| 9 (RLIN) | 1046 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Polymerase chain reaction. |
| 9 (RLIN) | 250 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Escherichia coli O157:H7 |
| 9 (RLIN) | 120 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Fouad, Marium |
| 9 (RLIN) | 747 |
| 773 0# - HOST ITEM ENTRY | |
| Title | Assiut Veterinary Medical Journal. |
| Related parts | 2013.v.59(138) |
| 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/2013/AVMJ/5913/138/103.pdf">http://nile.enal.sci.eg/EALE/2013/AVMJ/5913/138/103.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.