£47.00

Identificatie en antimicrobiële resistentie van stafylokokken: Geïsoleerd uit Cottage Cheese (AYIB) en Yoghurt (ERGO) in geselecteerde districten van Jimma Zone, Ethiopië

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Description

Staphylococcen zijn wereldwijd de belangrijkste oorzaak van voedselvergiftiging en uitbraken van voedselvergiftiging vanwege hun alomtegenwoordigheid en vermogen om te overleven en te groeien onder verschillende omstandigheden. Tussen mei 2014 en maart 2015 werd een cross-sectionele studie uitgevoerd met als doel het voorkomen van stafylokokken te onderzoeken, de prevalentie van stafylokokken te bepalen en het antimicrobiële resistentiepatroon te evalueren van de isolaten uit kwark (Ayib) en yoghurt (Ergo) verzameld uit geselecteerde districten van Jimma Zone, Ethiopië. Identificatie van de stafylokokken werd uitgevoerd met behulp van Gram's kleuring, katalase, suikerfermentatie en coagulase testen op 400 monsters (cottage cheese = 200, yoghurt = 200) verzameld door middel van simple random sampling techniek. De totale prevalentie van Staphylococcus in deze studie bleek 14,3% te zijn met een specifieke prevalentie van 22% in kwark en 6,5% in yoghurt. Het verschil in de prevalentie van stafylokokken tussen kwark en yoghurt bleek statistisch significant (P<0.05).

Product Specifications

Format: paperback
ASIN: 6203483095
Category: Books > Subjects
Domain: Amazon UK
Release Date: 25 August 2021
Listed Since: 30 August 2021

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Identificatie en antimicrobiële resistentie van stafylokokken: Geïsoleerd uit Cottage Cheese (AYIB) en Yoghurt (ERGO) in geselecteerde districten van Jimma Zone, Ethiopië

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