Bacteriological Quality of Milk and Poultry

Topics: Escherichia coli, Foodborne illness, Bacteria Pages: 4 (1004 words) Published: August 18, 2013
The aim of the prac was to identify and isolate Staphylococcus aureus and Eschericia coli in milk and salmonella in poultry.It was to investigate bacteriological quality of milk and poultry. Salmonella is areprobably the most important cause of food borne illness globally.Staphylocooccus aureus all cause food borne diseases if consumed in a contaminated milk. For milk a spread plate method was used and for poultry a streak method was applied using different Medias. All food contain a certain amount of microorganisms of one or different type.

Salmonellosi is an important global health problem causing substial morbidity and also has a significant economic impact. In the United States, the latest estimates indicate that one in six or 48 million people are stricken with a foodborne illness each year, resulting in 3000 deaths. Although products such as fruits and vegetables are increasingly being implicated in foodborne illnesses related to Escherichia coli O157:H7 and Salmonella, red meat and poultry remain the predominant products contributing to outbreaks and recalls. Accurate and rapid detection of foodborne pathogens is a critical component of the process to reduce risks associated with pathogen-contaminated foods. Inspite of the improvement in hygiene, food processing, and education of food handlers and information of the consumers, fooborne disease still dominate as the most important public health problem in countries. Poultry meat and its derivatives are among the food products that cause concern to public health authorities. Salmonella is one of the most important pathogens responsible for human food poisoning chicken products are widely acknowledged to be a significant reservoir for salmonella. Established conventional methods to detect and identify salmonella are time consuming in these practical standard culture methods for detecting salmonella in poultry non selective pre-enrichment followed by selective enrichment and plating...
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