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Incidence of some enterotoxigenic food poisoning microorganisms in chicken meat products [electronic resource].

By:

Zaki, Eman M. S

Contributor(s):

Shehata, Amal A

Language: English Summary language: Arabic Description: p.255-266Other title:

مدى تواجد بعض الميكروبات المفرزة للسموم المعوية فى منتجات لحوم الدجاج.‪ [Added title page title]

Uniform titles:

Veterinary medical journal, 2008 v.56 (3) [electronic resource].

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In: Veterinary Medical Journal 2008.v.56(3)Summary: Forty - five packaged random samples of cooked and half cooked chicken meat products represented by chicken shawarma, fillet and wings (15 for each) were collected from different retail markets in Cairo and Giza. The incidence of S. aureus,E. coli and C.perjringens in fillet was 26.66%,20%, 26.66%, respectively, while equals 0.0%,13.33%, 20%, in shawarma, respectively. The incidence in wings reaches to 13.33%, 20%, 6.66%, respectively. Six number of S.aureus strains were isolated from fillet and wings examined for enterotoxin production and revealed that only one strain isolated from wings had the ability to produce enterotoxin types A, B, C and D (multiproducer).

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Forty - five packaged random samples of cooked and half cooked chicken meat products represented by chicken shawarma, fillet and wings (15 for each) were collected from different retail markets in Cairo and Giza. The incidence of S. aureus,E. coli and C.perjringens in fillet was 26.66%,20%, 26.66%, respectively, while equals 0.0%,13.33%, 20%, in shawarma, respectively. The incidence in wings reaches to 13.33%, 20%, 6.66%, respectively. Six number of S.aureus strains were isolated from fillet and wings examined for enterotoxin production and revealed that only one strain isolated from wings had the ability to produce enterotoxin types A, B, C and D (multiproducer).

Summary in arabic.

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