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309441

PREVALENCE OF SALMONELLA IN MEAT PRODUCTS

Article

Last updated: 29 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

Veterinary microbiology, nanotechnology and immunology.

Abstract

To study the incidence of Salmonella spp. in meat products such as raw meat, minced meat, sausage and hawawshi, a total of 160 meat products samples were collected from shops and supermarkets; 40 samples of each product. It was observed that 17.5% (7/40) of raw meat; 10% (4/40) of minced meat; 10% (4/40) of sausage; and 15% (6/40) of hawawshi were
positive for Salmonella. Positive samples of Salmonella were identified by serology typing (Salmonella Newport, Salmonella typhimurium and Salmonella senftenberg).


Keywords

Salmonella Meat Products Raw meat Minced meat Sausage Hawawshi

Volume

77

Article Issue

4

Related Issue

42582

Issue Date

2017-12-01

Receive Date

2023-07-24

Publish Date

2017-12-01

Page Start

839

Page End

846

Print ISSN

1110-1288

Article File

JEVMA_Volume 77_Issue 4_Pages 839-846.pdf

PDF . 418.6kB

Link

https://jevma.journals.ekb.eg/article_309441.html

Detail API

https://jevma.journals.ekb.eg/service?article_code=309441

Order

309,441

Type

Original Research Articles

Type Code

2,724

Publication Type

Journal

Publication Title

Journal of the Egyptian Veterinary Medical Association

Publication Link

https://jevma.journals.ekb.eg/

MainTitle

PREVALENCE OF SALMONELLA IN MEAT PRODUCTS

Details

Type

Article

Created At

18 Dec 2024