Browsing by Author "Latha, C."
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ThesisItem Unknown DETECTION OF DRUG RESISTANT AND BIOFILM FORMING FOODBORNE PATHOGENIC BACTERIA IN BROILER CHICKEN AND MITIGATION USING PLANT EXTRACTS(COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, 2021-07-05) MATHEW, BINSY; Latha, C.The study was undertaken to detect the presence of drug resistant and biofilm forming food-borne pathogens with special reference to E. coli, Salmonella spp. and Campylobacter spp. from retail chicken sold in different parts of Kerala and study the effect of aqueous leaf extracts of Couroupita guianensis Aubl. and Annona muricata on genotypically confirmed isolates of the aforesaid organisms. The districts included in the study were Kozhikode and Palakkad representing northern part of Kerala, Thrissur and Ernakulam representing central part and the southern part represented by Kollam and Pathanamthitta. The prevalence of E. coli, Salmonella spp. and Campylobacter spp. was 54.17, 14.33 and 17.17 per cent, respectively. The positive isolates were subjected to molecular confirmation of virulence genes targeting eaeA, aggR and ipaH for E. coli by standardising a multiplex PCR; invA and spvC for Salmonella spp. using a duplex PCR and mapA and ceuE for Campylobacter spp. using a multiplex PCR. The eaeA, aggR and ipaH were detected in 84.31, 4.31 and 1.54 per cent isolates, respectively. Virulence genes of Salmonella spp. were detected in 100 (invA) and 4.65 (spvC) per cent of Salmonella spp. isolates. The mapA and ceuE genes were detected in 74.76 and 27.18 per cent of Campylobacter spp. isolates, respectively. The antibiotic resistance profiles of the virulent isolates against nine antibiotics: ampicillin, cefotaxime, tetracycline, trimethoprim, streptomycin, ciprofloxacin, nalidixic acid and chloramphenicol were tested for E. coli and Salmonella spp. In addition to these antibiotics susceptibility to erythromycin was also studied against Campylobacter spp. The highest per cent of resistance was detected to nalidixic acid in E. coli and to tetracycline in Salmonella spp. and Campylobacter spp. Multiple drug resistance was seen in 49.64, 25.58, 23.94 and 24 per cent for E. coli, Salmonella spp., C. jejuni and C. coli, respectively. Polymerase chain reaction was used to detect antibiotic resistance genes in antibiotic resistant isolates. Four mismatch amplification mutation assay (MAMA) PCR was standardised for detection of point mutations in gyrA and parC genes in quinolone resistant isolates. In E. coli isolates, gyrA mutation was detected in 64.41 per cent of ciprofloxacin resistant isolates. In Salmonella spp cent per cent of the isolates showed the presence of blaTEM and catA genes. Among the Campylobacter spp. isolates, tetA gene was detected in 80.43 per cent of C. jejuni isolates and cent per cent of C. coli isolates. Biofilm forming ability was detected in all the three organisms. None of C. jejuni and C. coli showed strong biofilm production. The effect of four types of plant extracts: C. guianensis (hot and cold) and A. muricata (hot and cold) was studied on genotypically confirmed resistant isolates. The cold extract of C. guianensis was found to show maximum antibacterial activity in all the three drug resistant organisms. The detection of multidrug resistant foodborne pathogens with biofilm forming ability is a potential threat to human health. Nevertheless, mitigation using plant extracts seems to be a ray of hope in the present scenario of antimicrobial resistance in foodborne pathogens. In addition to the use of plant extracts, a multifaceted one health approach can effectively address the issue of antimicrobial resistanceThesisItem Unknown Effect Of Acetic Acid And Propionic Acid On Bacteriological Quality Of Beef(College Of Veterinary And Animal Sciences ; Thrissur., 1993) Latha, C.; Nanu, EThesisItem Open Access EFFECT OF REFRIGERATION ON THE QUALITY OF BEEF FRANKFURTER AND CHICKEN PEPPERONI(COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR, 2004) AMBILI , V. S; Latha, C.The present study was conducted to assess the tnicrobial, physicochemical and organoleptic qualities of beef frankfurter and chicken pepperoni at chilled and frozen storage. Effect of storage on these products was studied by estimating various mierobial counts, assessing the presence of certain pathogenic and spoilage bacteria and studying the changes in pH and TEARS number and organoleptic qualities like color, odor and presence of sliminess. In chilled samples (4-7°C) the mean total viable count, faecal streptocoecal count, psychrotrophic count and yeast and mold count were found to increase significantly as storage period progressed. In both the products, eoliforms reached a detectable level by second day of chilled storage and thereafter the count increased. E. coli were detected only from samples of chilled beef frankfurter from fourth day onwards and the count remained at 10 cfu/g level. Aeromonas hydrophila, A. sobria and A. caviae were the three species of Aeromonas isolated from the chilled samples of both the products. Hemolytic and hemagglutination assays of these isolates were also carried out which is indicative of enteropathogenic effects. Escherichia coli were isolated from beef frankfurter samples. Among the isolates 84.62 per cent belonged to the serotype 02 ( Enterohaemorrhagic E. coli). Salomonellae could not be detected from any of the samples. A number of samples revealed the presence of Pseudomonas aeruginosa. Important species of lactobacilli isolated were Lactohacillus brevis, Lactobacillus curvatus, Lactobacillus fermentum and Lactobacillus sake. The mean pH and TBARS values were increased during chilled storage, indicating the progress of development of acidity and rancidity. Color and odor scores gradually increased from fourth day ouwards and slight discoloration was not.=d on tne products. Surface slime was developed on fourth day m be f fra k urt samples and from sixth day onwards in chicken pepperon, samples. Thus, shelf life was found to be four days fee beef frankfurter and less than s,x days or chicken pepperoni stored at 4-7° C. When samples were stored at -20-C. It was observed that mean total viable counts of fresh and frozen beef frankfurter samples did not differ signi y Frozen samples of chicken pepperoni had the total viable count stgmfican y (P<0.05) lower than that of fresh samples. Aero.,oms hydrophila, A. sobrla and A. caviae were isolated front frozen samples of both the products. Many of the isolates were hemolytie and hemagglutinating. Ps.udo„.o.as aen,gi..os. were also detected. £ coU , salmonellae. and lactobacilli were not isolated from any of the frozen samples. Frozen sausage samples had lower mean pH values when compared to fresh samples and mean TBARS values were found to decrease gradually during the frozen storage. Color and odor scores remained the same during frozen storage and slime formation was not observed in frozen samples. Study revealed that frozen samples of both products had a shelf-life of 90 days. In order to identify various critical points of bacterial contamination, samples of air, water, rinse samples from equipment, hand washing of personnel in the processing line and packaging material were examined for their hygienic quality. The mean total viable count and yeast and mold count of air samples were found to increase after processing. Among the water samples, the high microbial count was recorded for hand washings, reflecting unsanitary working practices. Among the equipment, sausage filler tvas found to contribute maximum to the total microblal load of the product. Among the raw ingredients, samples of beef used for preparation of beef frankfurter and samples of pork used for chicken pepperoni were fourtd to possess high bacterial load. Coliforms were present at 2 log efu/g level in all the ingredients. Faecal streptococci were detected in ail the ingredrents except beef. E. coli were present only in samples of spices. study reflects the importance of quality assurance during every step of preparation of ready-to-cook meat products to avoid the early spoilage and to safe guard consumer health. Presence of pathogenic organisms in these produets is o great public health significance as improper cooking can cause outbreaks of food borne diseases.ThesisItem Open Access Quantitation and Surveillance of Hormonal Residues in Meat, Milk and Viscera of Food Animals(MAFSU, Nagpur, 2001) Latha, C.; Sherikar, A. T.