DETECTION AND MOLECULAR CHARACTERIZATION OF ESCHERICHIA COLI FROM RAW POULTRY MEAT

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dc.contributor.advisorDr. J. B. Nayak
dc.contributor.authorRATHOD PRATAPSINH TAKHATSINH
dc.date.accessioned2017-04-12T11:29:33Z
dc.date.available2017-04-12T11:29:33Z
dc.date.issued2012
dc.description.abstractPoultry meat is a highly digestible, tasty and low-calorie food, often recommended by nutritionists over other meats. Poultry meat is often contaminated with Escherichia coli at the time of slaughtering. E coli are normal inhabitants of the gastrointestinal tract of animals, birds and humans of which only some strains have become highly adapted to cause diarrhoea and a range of extra-intestinal diseases. E. coli are routinely characterised by serological identification of somatic O, flagellar H and capsular K antigens. However, while some serotypes correlate closely with certain clinical syndromes, differentiation of pathogenic strains from the normal flora depends on the identification of virulence characteristics. These bacteria include strains of Enterotoxigenic E. coli (ETEC), Enteropathogenic E. coli (EPEC), Enteroinvasive E. coli (EIEC), Enterohaemorrhagic or Verotoxigenic E. coli (EHEC/VTEC), Enteroaggregative E. coli (EAEC) and Diffusely adherent E. coli (DAEC).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810007243
dc.keywordsRAW POULTRY MEAT, ESCHERICHIA COLI, MOLECULARen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemDETECTION AND MOLECULAR CHARACTERIZATION OF ESCHERICHIA COLI FROM RAW POULTRY MEATen_US
dc.subVeterinary Public Healthen_US
dc.subjectVeterinary science, veterinary public health & epidemiologyen_US
dc.subjectDETECTION, CHARACTERIZATIONen_US
dc.themeRAW POULTRY MEATen_US
dc.these.typeM.Sc
dc.titleDETECTION AND MOLECULAR CHARACTERIZATION OF ESCHERICHIA COLI FROM RAW POULTRY MEATen_US
dc.typeThesisen_US
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