International network for natural sciences – research journal
  • mendeley icon
  • linkedin icon
  • google plus icon
  • twitter icon
  • google scholar icon
  • facebook icon

Isolation and Identification of Salmonella sp. from different food

By: Nasima Aktar, Rabeya Bilkis, Mohammad Ilias

Key Words: Salmonella sp., Food, Contamination, Biochemical tests.

Int. J. Biosci. 8(2), 16-24, February 2016.

DOI: http://dx.doi.org/10.12692/ijb/8.2.16-24

Certificate
Cover

Abstract

The consumption of meat as well as dry fish and many different types of processed foods are dramatically increasing in recent years. Although the productions are increasing, the quality is not maintained up to standard. The microbial safety status of raw meat, dry fish and pudding was investigated in this study to determine the incidence of Salmonella sp. contamination. Isolation and identification of Salmonella sp. by conventional tests (microscopy and culture in differential media combined with several biochemical tests) was performed. Presence of Salmonella sp. in the foods indicates fecal contamination.

| Views 105 |
brand
innspub logo
english language editing
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Publish Your Article
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Submit Your Article
INNSPUB on FB
Email Update