Microb Report 5 - UNIVERSITI PUTRA MALAYSIA FACULTY FOOD...

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U NIVERSITI P UTRA M ALAYSIA FACULTY FOOD SCIENCE AND TECHNOLOGY FST 3202 FOOD MICROBIOLOGY EXPERIMENT 5 Isolation and Identification of Pathogenic Bacteria Aerobic and Anaerobic— Examination For Salmonella NAME : LIEW KAI WEN 130815 : STEPHENIE CHEW 129764 : LIM LI YUIN 129782 DATE : 15 th AUGUST 2006 PROGRAMME : BACHELOR OF FOOD SCIENCE AND TECHNOLOGY LECTURER : PROF DR SON RADU
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TITLE : Isolation and Identification of Pathogenic Bacteria Aerobic and Anaerobic-Examination for Salmonella Objectives: 1. To identify the presence of salmonella spp in the sample--chicken. 2. To incorporates liquid resuscitation, liquid selective enrichment and solid selective media for the isolation of presumptive salmonellae and their subsequent biological and serological confirmation. 3. To conduct presumptive test and confirmation test in determining the presence of salmonella spp. . Introduction: Salmonella is a gram-negative facultative rod-shaped bacterium in the same proteobacterial family as Escherichia coli, the family Enterobacteriaceae, trivially known as "enteric" bacteria. Salmonella is nearly as well-studied as E. coli from a structural, biochemical and molecular point of view, and as poorly understood as E. coli from an ecological point of view. Salmonellae live in the intestinal tracts of warm and cold blooded animals but some species are ubiquitous. Other species are specifically adapted to a particular host. In humans, Salmonella are the cause of two diseases called salmonellosis--- enteric fever (typhoid), resulting from bacterial invasion of the bloodstream, and acute gastroenteritis, resulting from a foodborne infection/intoxication. Salmonella is estimated as the second leading cause of food-related illness of bacterial origin and leading cause of morbidity due to food-related illness. The economic impact of Salmonella in fection bears heavily on the cost of medical care and premature loss of life. The need for a rapid, reliable method for identifying Salmonella in food products is paramount to maintain safety in our food supply and rapidly identify the sources of contamination. In industrialised parts of the world, human infection with Salmonella enterica is associated, in part, with consumption of meat from food animals [1] . Contamination of
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meat at all phases of production, especially by faecal material and contents of the alimentary tract at slaughter can spread Salmonella throughout the entire food chain. However, detection of Salmonella in subclinically infected herds, which are much more frequently encountered than herds with clinical signs, can be difficult [2] . Moreover, the present cultural methods are time-consuming and laborious, requiring pre-enrichment, selective enrichment, indicative plating (solid selective media) and bio/serotyping [3] .
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