Microbial quality and safety of ostrich meat

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dc.contributor.advisorGouws, Pieter A.
dc.contributor.authorCloete, Anya
dc.contributor.otherDept. of Biotechnology
dc.contributor.otherFaculty of Science
dc.date.accessioned2013-08-02T13:13:40Z
dc.date.accessioned2024-05-09T07:44:57Z
dc.date.available2011/10/28 11:06
dc.date.available2011/10/28
dc.date.available2013-08-02T13:13:40Z
dc.date.available2024-05-09T07:44:57Z
dc.date.issued2010
dc.descriptionMagister Scientiae - MScen_US
dc.description.abstractThe aim of this study was to determine the quality of slaughtered ostrich meat and to evaluate the ostrich slaughter process, to determine whether ostrich meat are contaminated by the in-house slaughtering practices and if prevalence of microorganisms increase with the succession of the slaughter process. Furthermore, the presence of specific foodborne pathogens and spoilage organisms was explored by means of molecular and conventional methods to determine whether ostrich meat is a source of these microorganisms. Data obtained from this study provides some baseline information that could be used in future studies on system contamination and the extent of downstream processing steps in the production of ostrich meat. Antimicrobial resistance has become a growing area of concern in both human and veterinary medicine, it is therefore necessary that another aim of this study was to determine the antibiotic resistant pattern of Staphylococcus aureus in ostrich meat in order to establish whether Staphylococcus aureus strains isolated from ostrich meat samples show resistance to antibiotics.en_US
dc.description.countrySouth Africa
dc.identifier.urihttps://hdl.handle.net/10566/13249
dc.language.isoenen_US
dc.publisherUniversity of the Western Capeen_US
dc.rights.holderUniversity of the Western Capeen_US
dc.subjectOstrich products industryen_US
dc.subjectOstrichesen_US
dc.subjectOstrich farmingen_US
dc.subjectOstrich farmsen_US
dc.subjectOstrich meaten_US
dc.subjectQuality and safetyen_US
dc.subjectQuality of productsen_US
dc.subjectKlein Karooen_US
dc.subjectSouth Africaen_US
dc.titleMicrobial quality and safety of ostrich meaten_US
dc.typeThesisen_US

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