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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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20151
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Subject: Veterinary Public Health × Author: Kaje Vinay Sanjay × End date: 2015 × Start date: 2015 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    ISOLATION, IDENTIFICATION AND DETECTION OF VIRULENECE FACTORS ASSOCIATED GENES OF CAMPYLOBACTER SPP. OBTAIN FROM PORK AND SLAUGHTER HOUSE ENVIRONMENT
    (AAU, Anand, 2015) Kaje Vinay Sanjay; Dr. J. B. Nayak
    Campylobacter refers to a group of bacteria that is commonly found in the intestines of animals, including poultry, wild birds, swine, cattle, rodents and household pets. Campylobacter jejuni and Campylobacter coli are the two species that most often infect humans, causing an illness called campylobacteriosis. Raw and inadequately cooked foods of animal origin and non-chlorinated water are the most common sources of human infection (e.g., raw milk, undercooked meat and raw shellfish). The organism grows best in a reduced oxygen environment, is easily killed by heat (120 F), is inhibited by acid, salt and drying, and will not multiply at temperatures below 85 F. Campylobacter food poisoning affects anybody but there are certain groups of people who are particularly vulnerable to this illness. These include children, the elderly and anyone who has a weak immune system. It occurs as a result of eating foods which have been contaminated by these bacteria. These bacteria do not grow within food but are transmitted to the human body via consumption of this food. Therefore the present study is undertaken to isolate, identify and characterize the Campylobacter spp. from pork and slaughter house environment.