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http://krishi.icar.gov.in/jspui/handle/123456789/47584| Title: | Detection and characterization of virulence factors in lactose positive and lactose negative Salmonella serovars isolated from seafood |
| Other Titles: | Not Available |
| Authors: | Ramesh Kumar Surendran, P. K. Nirmala Thampuran |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2009-04 |
| Project Code: | Not Available |
| Keywords: | Salmonella Seafood Lactose positive Virulence genes |
| Publisher: | Elsevier |
| Citation: | Ramesh Kumar, Surendran, P. K., Nirmala Thampuran (2009) Detection and characterization of virulence factors in lactose positive and lactose negative Salmonella serovars isolated from tropical seafood. Food Control. 20(4): 376-380. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | This study is aimed to understand the prevalence of lactose positive (lac+) and lactose negative (lac−) Salmonella serovars in seafood and to determine the presence of virulence traits by PCR assay. Salmonella serovars were isolated from fish, shrimp, crab, clam, mussel, oyster, squid and cuttlefish of fish market and fish landing centers of Cochin, India. Lac− Salmonella were identified in 18.9% of seafood samples, whereas, 2% of seafood samples harboured lac+ Salmonella. The virulence factors in lac+ and lac− Salmonella were characterized by amplification of three virulence genes i.e. invA, stn and fimA genes. Results exhibited that except fim A gene in Salmonella IIIa isolates, all other lac+ and lac− Salmonella serovars showed the presence of invA, stn and fimA genes. Thus, study highlighted the prevalence of virulent lac+ and lac− Salmonella serovars in seafood. |
| Description: | Not Available |
| ISSN: | 0956-7135 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Food Control |
| Journal Type: | International Journal |
| NAAS Rating: | 10.26 |
| Impact Factor: | 4.26 |
| Volume No.: | 20(4) |
| Page Number: | 376-380 |
| Name of the Division/Regional Station: | Microbiology, Fermentation and Biotechnology Division |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.foodcont.2008.06.005 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/47584 |
| Appears in Collections: | FS-CIFT-Publication |
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