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Biochemical activity of staphylococci isolated from raw meats.

Mayura, K. and Mandokhot, U. V. and Dwarakanath, C. T. (1974) Biochemical activity of staphylococci isolated from raw meats. Journal of Food Science and Technology, India, 11 (6). 274-277, 31 ref..

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Abstract

Biochemical characteristics of staphylococci strains isolated from 45 sheep and goat carcasses on sale in a Mysore meat market were studied in order to evaluate the significance of raw meat as a reservoir of staphylococci of potential public health importance. Samples were enriched initially in mannitol salt broth for 24 h at 37 degree C and then streaked onto staphylococci medium No. 110. Pure isolates were tested for production of alpha-haemolysin, lipolysis, and gelatinase and coagulase activities. Results are tabulated. 18 out of 173 isolates were coagulase negative. From an association study of various biochemical characteristics with coagulase activity it was found that lipolytic activity and the combination of mannitol fermentation and lipolytic activity showed highest association with coagulase activity. It was concluded that sheep and goat meat were a potential reservoir for pathogenic staphylococci.

Item Type: Article
Uncontrolled Keywords: CARCASSES-; goat carcasses, pathogenic staphylococci from; sheep carcasses, pathogenic staphylococci from; GOATS-; pathogenic staphylococci from goat carcasses; SHEEP-; pathogenic staphylococci from sheep carcasses; STAPHYLOCOCCUS-
Subjects: 600 Technology > 01 Medical sciences > 07 Food borne disease
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Mar 2010 09:16
Last Modified: 18 Mar 2010 09:16
URI: http://ir.cftri.com/id/eprint/3160

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