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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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ThesisItem Open Access ISOLATION AND MOLECULAR CHARACTERIZATION OF EXTENDED SPECTRUM BETA LACTAMASE PRODUCING ESCHERICHIA COLI FROM MILK(Department of Veterinary Public Health & Epidemiology College of Veterinary Science and Animal Husbandry Anand Agricultural University Anand, 2019) PAGHDAR DHARABEN M.; Dr. J. B. NAYAKThe present study was carried out in the post graduate laboratory, Department of Veterinary Public Heath and Epidemiology, College of Veterinary Science and Animal Husbandary, A.A.U., Anand in order to isolation and molecular characterization of Extended Beta Lactamase Producing Escherichia coli from milk to study their cultural characteristic and to judge the hygienic level of different local dairy cattle farms in and around Anand, Gujarat. A total of 150 samples were collected from different dairy cattle farms located in Navali (25), Sai dairy farm (50), Chikhodara (25), Bedva (25) and Mogar (25). All the samples were first inoculated on MacConkey Agar (MCA) and isolates showing pink colonies (lactose fermenting) were further transferred to Eosin Methylene Blue Agar (EMB) for confirmation and greenish metallic sheen producing isolates were confirmed as E. coli isolates.ThesisItem Open Access ISOLATION AND MOLECULAR CHARACTERIZATION OF EXTENDED SPECTRUM BETA LACTAMASE PRODUCING ESCHERICHIA COLI FROM CHICKEN(Department of Veterinary Public Health and Epidemiology College of Veterinary Science and Animal Husbandry Anand Agricultural University, Anand, 2019) Gida Harpalbhai; Dr. M. N. BrahmbhattThis study was undertaken in order to isolate and molecularly characterize extended spectrum beta lactamase producing Escherichia coli from chicken, to check their prevalence and to judge hygienic level of different local chicken butcher’s and retail market meat in and around anand. Total 150 chicken muscle samples were collected from chicken shops in and around Anand under aseptic precautions in sterile screw lid sample collector for further processing and microbiological analysis. Samples were collected aseptically in sterile test screw capped vials and immediately transferred to the laboratory for processing and bacteriological investigation.ThesisItem Open Access DETECTION OF TETRACYCLINE ANTIBIOTICS IN MILK OF ANAND DISTRICT(COLLEGE OF VETERINARY SCIENCE AND ANIMAL HUSBANDRY ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Mistry Urvish Pravinbhai; Dr. M. N. BrahmbhattThis study was undertaken with the objective of determining the overall presence of the Tetracycline antibiotic residues in raw and pasteurized milk samples collected from different localities of Anand district, Gujarat. Establishing sensitivity and specificity of immuno-photometric test and comparing the method with traditional chromatographic techniques for residue detection was the complementary objective. The research work was done at Department of Veterinary Public Health, College of Veterinary Science and Animal Husbandry, AAU, Anand and Food Quality Testing Laboratory, College of Food Processing Technology and Bio-Energy, AAU, Anand.ThesisItem Open Access SEROPREVALENCE OF BRUCELLOSIS IN SMALL RUMINANTS AND HUMANS OF ANAND DISTRICT(DEPARTMENTOF VETERINARY PUBLIC HEALTH AND EPIDEMIOLOGY COLLEGE OF VETERINARY SCIENCE AND ANIMAL HUSBANDRY ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) RADHABEN R. PADHER; DR. J. B. NAYAKThe present study was carried out at the post graduate laboratory, Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, A.A.U., Anand with the intention to determine the seroprevalence of brucellosis among small ruminants and human beings of Anand district, Gujarat employing RBPT, STAT and I-ELISA and compared the efficacy of these tests.ThesisItem Open Access ISOLATION, IDENTIFICATION AND DETECTION OF VIRULENCE FACTOR ASSOCIATED GENES OF CAMPYLOBACTER SPP. FROM BUFFALO MEAT(AAU, Anand, 2015) PATEL, SWATI N.; BRAHMBHATT, M. N.Campylobacter spp. has been recognized as one of the most frequent cause of gastrointestinal illness in humans throughout world. In recent years, the frequency of human enteritis caused by Campylobacter spp. has exceeded those caused by salmonella especially in developed countries. The association of zoonotic Campylobacters with chronic and life threatening complications such as Guillain- Barre syndrome, reactive arthritis, haemolytic uraemic syndrome, abortion, meningitis etc. which increases the public health concern of this pathogen worldwide. Campylobacter is normal inhabitant of intestinal tract of food animals and faulty handling, lack of sanitation at processing and improper storage has been considered as the major factor contaminating all types of animal foods. Inadequately cooked meat, unpasteurized milk and contaminated drinking water are the most common sources for epidemic and sporadic food borne cases. Therefore, the present study was undertaken with the objective to isolate identify and characterize the Campylobacter spp. from raw buffalo meat intended for the human consumption available in the retail meat market in Anand, Gujarat. A total 200 samples including 75 beef, 75 liver, 25 intestinal content and 25 water samples were collected aseptically and processed immediately after arrival. The samples were enriched into 25 ml of Blood free Campylobacter broth base containing CCDA selective supplement. Mixed properly and incubated at under microaerophilic condition (85% N2, 5% O2 and 10% CO2) at 42° C for 48 hours and further inoculation on blood free Campylobacter selective agar (mCCDA). The presumptive Campylobacter isolates were further confirmed at genus and species level by the series of biochemical tests and also confirmed by polymerase chain reaction assay. The confirmed isolates were subjected for the antibiotic susceptibility test using seven antibiotics, detection of virulence determinants by PCR. In the present study, 7 out of 200 (3.5%)) samples in which 2 out of 75 (2.67 %)) buffalo beef, 3 out of 75 (4 %) liver, 2 out of 25 (8 %>) intestinal content and no any water sample were found positive for the Campylobacter spp. In all the seven isolates the only identified species was Campylobacter jejuni. All the seven isolates of Campylobacter were further processed to study antibiotic resistance and sensitivity pattern against seven antibiotics by using agar disc diffusion technique. All Campylobacter isolates were resistant to Ciprofloxacin (100%)), where as 85.71% and 28.57% resistant to Nalidixic acid and Tetracycline, respectively. All the Campylobacter isolates were sensitive to Chloramphenicol, Erythromycin, Gentamicin and Strepyomycin sulphate (100%)) followed by Tetracycline (71.42%o) and Nalidixic acid (14.28%). All the isolates were also subjected for in vitro detection of five virulence gene encoding for viz., Flagellin gene (flaA), Campylobacter adherence gene (CadF), Invasion associated marker (iamA) gene. Flagellar synthesis and modification (flgR) and Cytolethal distending toxin Subunit B gene (cdtB) by polymerase chain reaction (PCR) using specific primers. The result indicated that all the seven isolates were found positive for CadF, CdtB and JlgR gene (100%) while six isolates were positive for flaA gene (85.71%) and three isolates were positive for iamA gene (42.85%). Therefore, the presence of Campylobacter in buffalo meat confirms that raw meat consumption could be a significant risk factor for human beings and there is need for routine study of this pathogen in buffalo meat to decrease the chances of infection with Campylobacter by consumption.ThesisItem Open Access “ISOLATION AND IDENTIFICATION OF STAPHYLOCOCCUS AUREUS FROM POULTRY AND POULTRY HOUSE ENVIRONMENT WITH SPECIAL REFERENCE TO MRSA(Anand Agricultural University, Anand, 2016) KIRIT BHEDI; DR. J.B. NAYAKFoodborne diseases and poisoning are the widely concern and have great public health concern worldwide . Foodborne diseases not only affect people’s health and well-being, but also have economic impacts on individuals and the countries. Staphylococcus aureus is one of the foods borne pathogen responsible for causing food borne illness worldwide after ingestion of food contaminated with staphylococcal toxins. Methicillin resistant Staphylococcus aureus (MRSA) is also a pathogen of human as well as animals of great concern responsible for causing severe morbidity and mortality worldwide. Additionally MRSA is widely spread in different animals of food originThesisItem Open Access ISOLATION AND CHARACTERIZATION OF STAPHYLOCOCCUS AUREUS FROM MILK AND MILK PRODUCTS(Anand Agricultural University, Anand, 2012) THAKER HARSH CHETANKUMAR; DR. M. N. BRAHMBHATTStaphylococcus aureus is a leading cause of gastroenteritis resulting from the consumption of contaminated food. Staphylococcal food poisoning is due to the absorption of Staphylococcal enterotoxins preformed in the food. Milk and milk products serve not only as source of nutrition but also as substrates for the growth of microorganisms. Millions of peoples are victims of food-borne illness resulting from ingestion of toxin produced by food associated S. aureus. Gastrointestinal disease (enterocolitis or food poisoning) is caused by a heat-stable staphylococcal enterotoxin and characterized by projectile vomiting, diarrhea, fever, abdominal cramps, electrolyte imbalance and loss of fluids. Onset of disease in this case has a characteristic short incubation period of 1-8 h. Therefore, the present study was undertaken with the objective to isolate and characterize the S. aureus from milk and milk products intended for the human consumption available in the retail marketThesisItem Open Access Isolation and Characterization of Bacillus cereus from milk and milk products(Anand Agricultural University, Anand, 2012) ASHWINI BHUPAL TARE; Dr. M. N. BrahmbhattBacillus cereus is a common contaminant frequently isolated from foods and dairy products and the fact that the bacterium has a remarkable ability to survive different environmental stresses makes it difficult to separate it from dairy products. The spores survive pasteurization and transfer from raw milk to pasteurized milk products. There are mainly two types of illness caused by B. cereus in human beings namely diarrhoeal and emetic types. The recent studies reporting the foodborne illness being caused by all the members of B. cereus have made the specific identification of B. cereus more important. India being a vast and subtropical country with plethora of food varieties being prepared at household and commercial level provides an ideal situation for an organism like B. cereus to survive and grow leading to health hazards. In the background of Indian scenario, the present investigation attempts to isolate and characterize the B. Cereus from milk and milk products
