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Antibiotic resistance profile and RAPD analysis of Campylobacter jejuni isolated from vegetables farms and retail markets

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Asian Pacific Journal of Tropical Biomedicine 2016年第1期6卷 71-75页

作者： john yew huat tang Mohd Ikhsan Khalid Syazana Aimi Che Abdullah Abu-Bakar Son Radu Department of Food Industry Faculty of Bioresources and Food Industry Universiti Sultan Zainal Abidin Tembila Campus Food Safety Research Centre Faculty of Food Science and Technology Universiti Putra Malaysia

Objective:To investigate antibiotic resistance profile and characterize Campylobacter jejuni(***) isolates using random amplified polymorphic DNA(RAPD) ***:Ninety eight *** isolates from farms and retail outlets were screened against 10 antibiotics commonly used clinically and agriculturally by using disk diffusion *** analysis was done to characterize 98 *** ***:Fifty-one percent of the isolates had multiple antibiotic resistance index 0.2 and *** indicated that the isolates in the vegetables were not from the high risk environment or extensive farming *** isolates found resistant towards penicillin G(93%),vancomycin(86%),ampicillin(35%),erythromycin(28%),gentamycin(4%),amikacin(3%),enrofloxacin(1%),norfloxacin(1%) and no resistance towards *** clustering analysis showed that the contamination of *** in vegetables was likely due to cross contamination at retail ***:*** contamination in vegetables at retail markets was due to cross *** finding proved that *** in small scale vegetables production was less expose towards antibiotic abuse.

关键词： Campylobacter jejuni Multiple antibiotic resistance index Antibiotic resistance RAPD analysis

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Survival of <i>Listeria monocytogenes</i>during Frying of Chicken Burger Patties

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Food and Nutrition Sciences 2011年第5期2卷 471-475页

作者： Woan Chwen Wong Chai Fung Pui Tuan Zainazor Tuan Chilek Ahmad Noorlis john yew huat tang Yoshitsugu Nakaguchi Mitsuaki Nishibuchi Son Radu Center of Excellence for Food Safety Research Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Serdang Malaysia

This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially available chicken burger patties were artificially contaminated with L. monocytogenes at level of approximately 9 log CFU/ml. The contaminated chicken burger patties were cooked for 0, 2, 4, 5, 8, and 10 minutes to determine survival of L. monocyto-genes. Results demonstrated a linear correlation between mean log reduction of L. monocytogenes and frying time. L. monocytogenes was not detected in chicken burger patties that were cooked for 6 minutes and above. As a result from this study, it is suggested that a minimum frying time for burger patties is 6 minutes. This can be treated as a safety measure to avoid consequences of consumption of undercooked burger patties.

关键词： Listeria monocytogenes Survival Frying Chicken Burger Patties

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