Pub Date : 2015-03-01DOI: 10.21608/bvmj.2015.32736
S. M. Nousier, M. Abdelmonem
The purpose of this study was planned out to evaluate the effectiveness of Acidified Sodium Chlorite (ASC) on the viability of L. monocytogenes by contaminating Salmon fish samples with 1x108 cfu/g of L. monocytogenes, followed by dipping the contaminated samples in different concentrations of ASC 250, 500 and 1000 ppm. The samples were stored in refrigerator at ° 4c to be examined for L. monocytogenes count at Zero day ,First, third, fifth and seventh day of refrigeration storage. The results revealed that the counts of L.monocytogenes in salmon fish samples dipped in different ASC concentrations of 250, 500 and 1000 ppm in zero (treatment day), were 1x107,3.8x106 and 1x106 cfu/g respectively, and in the first day after storage the counts were 8x106,1x106 and 1x105 cfu/g respectively while in the third ,fifth and seventh day the counts were reduced to be <10 cfu/g.
{"title":"Efficacy of Acidified Sodium Chlorite in controlling Listeria monocytogenes in Salmon fillet.","authors":"S. M. Nousier, M. Abdelmonem","doi":"10.21608/bvmj.2015.32736","DOIUrl":"https://doi.org/10.21608/bvmj.2015.32736","url":null,"abstract":"The purpose of this study was planned out to evaluate the effectiveness of Acidified Sodium Chlorite (ASC) on the viability of L. monocytogenes by contaminating Salmon fish samples with 1x108 cfu/g of L. monocytogenes, followed by dipping the contaminated samples in different concentrations of ASC 250, 500 and 1000 ppm. The samples were stored in refrigerator at ° 4c to be examined for L. monocytogenes count at Zero day ,First, third, fifth and seventh day of refrigeration storage. The results revealed that the counts of L.monocytogenes in salmon fish samples dipped in different ASC concentrations of 250, 500 and 1000 ppm in zero (treatment day), were 1x107,3.8x106 and 1x106 cfu/g respectively, and in the first day after storage the counts were 8x106,1x106 and 1x105 cfu/g respectively while in the third ,fifth and seventh day the counts were reduced to be <10 cfu/g.","PeriodicalId":439374,"journal":{"name":"Global Journal of Agriculture and Food Safety Sciences","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2015-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115397991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-10-01DOI: 10.21608/kvmj.2014.110150
G. Baz, M. F. El-Dakroury, M. Barakat, M. Abass
The aim of the present work was to study the incidence of ivermectin residues in cattle meat in some areas at Kafer Elshekh Governorate. Also, the stability of this drug for different methods of conventional cooking (grilling, boiling and frying· Forty random cattle meat samples were collected from butcher shops in some areas at Kafer Elshekh governorate. Each sample was kept in separate sterile plastic bag and transferred to the lab in an insulated ice box for detection of their content of ivermectin residues using high performance liquid chromatography (HPLC) technique. The results indicated that 7.50% of the collected meat samples were found to contain ivermectin residue below the maximum residual limits. Also, it could be stated that conventional cooking couldn't be considered a safeguard against ingestion of residues of ivermectin where grilling, boiling and frying of the positive samples induced loses of 25·4%, 30·9 % and 23·6 % of ivermectin residues content respectively·
{"title":"A study on ivermectin residues in the cattle meat in some areas in Kafer Elsheikh Governorate.","authors":"G. Baz, M. F. El-Dakroury, M. Barakat, M. Abass","doi":"10.21608/kvmj.2014.110150","DOIUrl":"https://doi.org/10.21608/kvmj.2014.110150","url":null,"abstract":"The aim of the present work was to study the incidence of ivermectin residues in cattle meat in some areas at Kafer Elshekh Governorate. Also, the stability of this drug for different methods of conventional cooking (grilling, boiling and frying· Forty random cattle meat samples were collected from butcher shops in some areas at Kafer Elshekh governorate. Each sample was kept in separate sterile plastic bag and transferred to the lab in an insulated ice box for detection of their content of ivermectin residues using high performance liquid chromatography (HPLC) technique. The results indicated that 7.50% of the collected meat samples were found to contain ivermectin residue below the maximum residual limits. Also, it could be stated that conventional cooking couldn't be considered a safeguard against ingestion of residues of ivermectin where grilling, boiling and frying of the positive samples induced loses of 25·4%, 30·9 % and 23·6 % of ivermectin residues content respectively·","PeriodicalId":439374,"journal":{"name":"Global Journal of Agriculture and Food Safety Sciences","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116122980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：