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Effect of cooking process on coliforms and Escherichia coli in some sea foods and their public health significance [electronic resource].

By:

Korashy, Nahla T

Language: English Summary language: Arabic Description: p.228-234Other title:

تأثير الطهى بالحرارة على الميكروبات القولونية والايشيرشيا كولاى المتواجدة فى بعض المأكولات البحرية وعلاقتها بالصحة العامة [Added title page title]

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Assiut veterinary medical journal, 2012 v. 58 (133) [electronic resource].

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In: Assiut Veterinary Medical Journal 2012.v.58(133)Summary: Thirty samples of apparently healthy shellfish (30 each of baclawese "Tartufo di mare" and om EL-khloul "Donax trunculus anatinus" were randomly purchased from Port Said markets. The samples were examined for enumeration, isolation and identification of total coliforms, fecal coliforms and Escherichia coli before and after cooking technique. The incidence of positive fresh baclawese samples for total coliform, fecal coliform and Escherichia coli were 100% (30), 100% (30) and 20% (6), while that of fresh om EL-khloul samples were 100% (30), 100% (30) and 10% (3), respectively.

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Thirty samples of apparently healthy shellfish (30 each of baclawese "Tartufo di mare" and om EL-khloul "Donax trunculus anatinus" were randomly purchased from Port Said markets. The samples were examined for enumeration, isolation and identification of total coliforms, fecal coliforms and Escherichia coli before and after cooking technique. The incidence of positive fresh baclawese samples for total coliform, fecal coliform and Escherichia coli were 100% (30), 100% (30) and 20% (6), while that of fresh om EL-khloul samples were 100% (30), 100% (30) and 10% (3), respectively.

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