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Biochemical activity of staphylococci isolated from raw meats.

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JFST-88-74
 
Title Biochemical activity of staphylococci isolated from raw meats.
 
Creator Mayura, K.
Mandokhot, U. V.
Dwarakanath, C. T.
 
Subject 07 Food borne disease
28 Meat, Fish & Poultry
 
Description Biochemical characteristics of staphylococci strains isolated from 45 sheep and goat carcasses on sale in a Mysore meat market were studied in order to evaluate the significance of raw meat as a reservoir of staphylococci of potential public health importance. Samples were enriched initially in mannitol salt broth for 24 h at 37 degree C and then streaked onto staphylococci medium No. 110. Pure isolates were tested for production of alpha-haemolysin, lipolysis, and gelatinase and coagulase activities. Results are tabulated. 18 out of 173 isolates were coagulase negative. From an association study of various biochemical characteristics with coagulase activity it was found that lipolytic activity and the combination of mannitol fermentation and lipolytic activity showed highest association with coagulase activity. It was concluded that sheep and goat meat were a potential reservoir for pathogenic staphylococci.
 
Date 1974
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3160/1/JFST_11%286%29_274-277.pdf
Mayura, K. and Mandokhot, U. V. and Dwarakanath, C. T. (1974) Biochemical activity of staphylococci isolated from raw meats. Journal of Food Science and Technology, India, 11 (6). 274-277, 31 ref..