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Is it safe to eat raw seafood? Prevalence of Salmonella

Is it safe to eat raw seafood? Prevalence of Salmonella Original article 115 Is it safe to eat raw seafood? Prevalence of Salmonella in some seafood products sold in Alexandria markets Wafaa M.K. Bakr, Asmaa M. El Sayed, Hoda A. El Shamy and Amira E.K. Amine Microbiology Department, High Institute of Public Background Health, Alexandria University, Alexandria, Egypt Salmonella is a significant microbial hazard in seafood. Salmonella-contaminated Correspondence to Amira E.K. Amine, Microbiology seafood usually looks and smells normal; it is therefore essential that every effort Department, High Institute of Public Health, Alexandria is made toward the rapid detection of Salmonella as an important criterion in University, 165 Al Horreya avenue, Alexandria, Egypt Tel: + 20 03 427 5193; fax: + 20 03 4288 436; quality control of seafood. e-mail: amiraamine@gmail.com Aims Received 16 April 2013 This study aims to determine the percentage of Salmonella in some Egyptian seafood Accepted 30 May 2013 sold in Alexandria markets and to study the validity of Chromagar Salmonella Journal of the Egyptian Public Health Plus (CASP) agar versus xylose lysine desoxycholate and Salmonella–Shigella agar Association 2013, 88:115–120 for the isolation and identification of Salmonella in seafood. Materials and methods Two hundred and twenty-five samples of three seafood types, shrimp, gandofli, and river http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the Egyptian Public Health Association Wolters Kluwer Health

Is it safe to eat raw seafood? Prevalence of Salmonella

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Copyright
© 2013 Egyptian Public Health Association
ISSN
0013-2446
DOI
10.1097/01.EPX.0000433559.22563.47
pmid
23963092

Abstract

Original article 115 Is it safe to eat raw seafood? Prevalence of Salmonella in some seafood products sold in Alexandria markets Wafaa M.K. Bakr, Asmaa M. El Sayed, Hoda A. El Shamy and Amira E.K. Amine Microbiology Department, High Institute of Public Background Health, Alexandria University, Alexandria, Egypt Salmonella is a significant microbial hazard in seafood. Salmonella-contaminated Correspondence to Amira E.K. Amine, Microbiology seafood usually looks and smells normal; it is therefore essential that every effort Department, High Institute of Public Health, Alexandria is made toward the rapid detection of Salmonella as an important criterion in University, 165 Al Horreya avenue, Alexandria, Egypt Tel: + 20 03 427 5193; fax: + 20 03 4288 436; quality control of seafood. e-mail: amiraamine@gmail.com Aims Received 16 April 2013 This study aims to determine the percentage of Salmonella in some Egyptian seafood Accepted 30 May 2013 sold in Alexandria markets and to study the validity of Chromagar Salmonella Journal of the Egyptian Public Health Plus (CASP) agar versus xylose lysine desoxycholate and Salmonella–Shigella agar Association 2013, 88:115–120 for the isolation and identification of Salmonella in seafood. Materials and methods Two hundred and twenty-five samples of three seafood types, shrimp, gandofli, and river

Journal

Journal of the Egyptian Public Health AssociationWolters Kluwer Health

Published: Aug 1, 2013

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