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Effect of yoghurt processing and ice cream manufacture on viability of some foodborne bacteria [electronic resource].

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Amer, A.A

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Language: English Summary language: Arabic Description: P. 108-119Other title:

تأثير تصنيع الزبادى والايس كريم على حيوية بعض البكتيريا الممرضة [Added title page title]

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Assiut veterinary medical journal, 2010 v. 56 (127) [electronic resource].

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In: Assiut Veterinary Medical Journal 2010.v.56(127)Summary: Food borne bacterial gastrointestinal infections are important causes of morbidity and mortality worldwide. Despite of successful control programs in some developing countries, these infections continue to have major impacts on public health and economy. The present study was planned to spotlight on the effect of processing, as well as storage of yoghurt and ice cream on survival of Enterohemorrhagic E. coli 0157: H7 and Yersinia enterocolitica.

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Food borne bacterial gastrointestinal infections are important causes of morbidity and mortality worldwide. Despite of successful control programs in some developing countries, these infections continue to have major impacts on public health and economy. The present study was planned to spotlight on the effect of processing, as well as storage of yoghurt and ice cream on survival of Enterohemorrhagic E. coli 0157: H7 and Yersinia enterocolitica.

Summary in Arabic.

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