000			01970cab a2200301Ia 45 0
999			_c43225 _d43225
001			u188356
003			SIRSI
008			101227s2006 ua ss b 0 eng d
040			_aEAL
041			_aeng _bara
090			_aART AVMJ V52 NO109 6
100	1		_aMira, Enshrah K.L. _93820
240	1	0	_aAssiut veterinary medical journal, 2006 v. 52 (109) _h[electronic resource].
245	1	0	_aPrevalence of bacillus cereus and its enterotoxin in some cooked and half cooked chicken products _h[electronic resource].
246	1	5	_aمدى تواجد ميكروب الباسلس سيرس وسمومه فى بعض منتجات الدواجن المطهية والنصف مطهية.
300			_ap.70-78
504			_aIncludes references.
520			_aFive 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.
546			_aSummary in Arabic.
650		0	_aBacillus cereus. _94432
650		0	_aMeat _xContamination. _94433
650		0	_aFood contamination _xHealth aspects. _94434
650		0	_aEnterotoxins. _91004
700	1		_aAbuzied, Susan M.A. _93624
773	0		_tAssiut Veterinary Medical Journal. _g2006.v.52(109) _x1012-5973 _7nnas _wu181356
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2006/AVMJ/5206/109/70.pdf _zFull Text Article.
942			_cAR _2lcc