The prevalence and survival of Campylobacter, Salmonella and Listeria species in poultry processing plant

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dc.contributor.advisorGouws, P.A.
dc.contributor.authorMabogo, Rudzani David Lesly
dc.contributor.otherDept. of Biotechnology
dc.contributor.otherFaculty of Science
dc.date.accessioned2013-06-18T08:59:01Z
dc.date.accessioned2024-05-09T07:44:55Z
dc.date.available2007/04/16 14:33
dc.date.available2007/04/16
dc.date.available2013-06-18T08:59:01Z
dc.date.available2024-05-09T07:44:55Z
dc.date.issued2004
dc.descriptionMagister Scientiae - MScen_US
dc.description.abstractThe organisms in this study were chosen due to their associations with foods and their potential as food borne pathogens. Food borne diseases are an import public health problem in most countries. Bacteria of the genera Campylobacter, Salmonella and Listeria can be transported by poultry and poultry products to humans. Gastroenteritis, typhoid fever, diarrhea, dysentery may originate from the infection. This study was undertaken to determine the incidence of pathogens in a poultry processing plant using polymerase chain reaction and conventional tests and to determine the formation and survival of biofilm cells of food pathogens in trisodium phosphate.en_US
dc.description.countrySouth Africa
dc.identifier.urihttps://hdl.handle.net/10566/13242
dc.language.isoenen_US
dc.publisherUniversity of the Western Capeen_US
dc.rights.holderUniversity of the Western Capeen_US
dc.subjectFooden_US
dc.subjectMicrobiologyen_US
dc.subjectPathogenic microorganismsen_US
dc.titleThe prevalence and survival of Campylobacter, Salmonella and Listeria species in poultry processing planten_US
dc.typeThesisen_US

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