TY  - SER
AU  - Mira,Enshrah K.L.
AU  - Abuzied,Susan M.A.
TI  - Prevalence of bacillus cereus and its enterotoxin in some cooked and half cooked chicken products
KW  - Bacillus cereus
KW  - Meat
KW  - Contamination
KW  - Food contamination
KW  - Health aspects
KW  - Enterotoxins
N1  - Includes references
N2  - Five types of chicken products (Nuggets, Tenders, Fajieta, Drum sticks and Wings) were used in this study. These types included ready-to-eat chicken products which were collected from fast food shops and frozenhalf cooked chicken products collected from supermarkets.Some samples of frozen half cooked products were cooked according to the cooking instruction printed on the package label. All samples were examined for the detection of B. cereus and the ability of the isolated strains to produce diarrheal enterotoxin. B. cereus was isolated from all the types of the examined samples with different percentages. Ready-toeat chicken product samples recorded the highest incidence of isolation followed by frozen half cooked chicken products. While applying cooking instruction reduced the incidence of B. cereus
UR  - http://nile.enal.sci.eg/EALE/2006/AVMJ/5206/109/70.pdf
ER  -