000			nab a22 4500
999			_c64150 _d64150
008			100419s2019 ua ||||ss|||| 00| 0 eng d
040			_aEAL _cEAL
041			_aeng _bara
090			_aART AVMJ V65 No160 1
100	1		_aSaad, Ahmed Hassan _925090
240	1	0	_aAssiut veterinary medical journal, 2019 v. 65 (160) _h[electronic resource].
245	1	0	_aPrevalence of Staphyloccus and Aeromonas In some salted dairy products _h[electronic resource]
246	1	5	_aتواجد انتشار الاستافيلوكوكس اوريس والايروموناس في الجبن الدمياطى المخزن والمش
300			_ap. 1-6.
504			_aIncludes bibliographic reference.
520			_a120 samples of pickled white soft cheese (domiata cheese) and Mish were collected from local markets in Port Said governorate, Egypt. Samples were analyzed for sodium chloride level, determination of Staph. Spp at 3% and 10% Na CL, isolation of Staphylococcus aureus at 3% and 10% NaCL and Determination of Aeromonas spp. at 3% and 10% NaCL. Results obtained revealed that the mean values of the sodium chloride percentage were 3.7 ± 0.13 % in pickled domiata cheese samples and 6.1+0.14 % in mish samples. Incidence of Staph. spp in Pickled domiata cheese was 85% at 3% NaCL and 71.6% at10% NaCL. while in mish samples was 93% at3% NaCL and 83.3% at 10%NaCL. Incidence of Aeromonas spp.at 3% NaCL was nil while at 10 % NaCL was 48.3% in pickled domiata cheese and in Mish 38.3% in. Incidence of A. hydrophila, A. caviea, A.trota and A.schubertii in Pickled domiata cheese were 25.7 %, 40%, 20% and 14.3%, respectively. While in Mish were 25%, 46.4%, 21.4% and 7.1% respectively.
546			_aSummary in Arabic
650		0	_aStaphylococcal infections. _9260
650		0	_aAeromonas. _925091
650		0	_aCheese products _xMicrobiology _925092
700	1		_aSalama, Ehab Mohamed _92574
700	1		_aEl Dahshan, Hanan A. _925093
700	1		_aAssaf, Noha Talaat _925094
773	0		_tAssiut Veterinary Medical Journal. _g2019.v.65(160) _xu181356 _w1012-5973 _7nnas
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2019/AVMJ/6519/160/1.pdf _zFull Text Article
942			_2alc _cAR