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A Study on the Survival of Staphylococcus Aureus isolated from Processed Dairy Products

Mythri, B. (2009) A Study on the Survival of Staphylococcus Aureus isolated from Processed Dairy Products. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Dairy products are an excellent habitat for the growth of micro organisms. They can easily harbour a wide variety of micro organisms. As a result they have been often implicated in a number of foodborne diseases as the vectors of infection. Processed products carry a mark of safety and quality with them. This study aimed at studying the prevalence of the foodborne bacterial pathogens E.coli, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Yersinia enterocolitica, Salmonella and Shigella in various commercially available processed dairy products and test their microbiological quality and safety. Some of the dairy products isolated had high counts of bacteria and yeasts. The pathogens E.coli, Staphylococcus aureus, Bacillus cereus and Shigella were isolated from some of the samples. Also, the foodborne pathogen Staphylococcus aureus that was isolated from different products was subjected to various tests to study the biochemical characteristics of the isolates in order to identify them. The last phase of the study involved the study of the organism’s ability to withstand and survive heat stress. An attempt was made to study the genetic basis of the stress resistance mechanism. It was found that the hshp gene that codes for the heat shock proteins had higher expression under conditions of heat shock while control cultures expressed the gene at very low levels.
Uncontrolled Keywords: Dairy products microorganisms foodborne bacterial pathogens Staphylococcus aureus
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 29 Microbiological food
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Sep 2009 07:17
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9223

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