[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Pathogenic potential genes in food isolates of Staphylococci

Anvitha, G. Hebse (2009) Pathogenic potential genes in food isolates of Staphylococci. [Student Project Report] (Submitted)

[img] PDF
Pr-636.pdf
Restricted to Repository staff only

Download (1MB)

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: Staphylococcal food poisoning is of major concern in public health programs worldwide. Increased food safety awareness among consumers offers new challenge to control the spoilage and pathogenic organisms in food. The detection of pathogenic organisms in food is of great importance to ensure well being of human kind. World Health Organization also emphasizes on more systemic and aggressive approach to significantly reduce the risk of microbiological food borne diseases. Efficient and rapid detection tools in combination with proper HACCP programmer can help in reducing the risk of food-borne diseases. In present investigation the 8 isolates of Staphylococci from various food samples were characterized for biochemically. Biochemical tests include Gram staining, catalase test, phosphatase test, nitrate test, urease test, sugar fermentation test, DNase test, Antibiotic sensitivity test etc. Among 8 isolate 2 were S.capitis, and one of each were S.gallinarum, S.xylous, S.saprophyticus, S.auricularis, S. hyicus, S.intermedius. Isolates were subjected to PCR with accerrey gene regutalar primers o confirm their molecular identification. The presence of agr encoding element provides a fair indication of the toxigenic potential in Staphylococci. As the food isolates were tested for the presence of spa gene, gave positive result. The presence of spa gene indicates that the isolates are probably virulent. The quick detection by agr and spa genes in food samples may help in reducing the incidences of Staphylococcal food poisoning.
Uncontrolled Keywords: Staphylococcal food poisoning; food safety; Biochemical tests;
Subjects: 600 Technology > 08 Food technology
600 Technology > 08 Food technology > 13 Quality control > 02 Safety
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2010 09:40
Last Modified: 28 Jun 2016 08:31
URI: http://ir.cftri.com/id/eprint/9420

Actions (login required)

View Item View Item