CHARACTERIZATION OF EXTENDED SPECTRUM ß-LACTAMASE PRODUCING ESCHERICHIA COLI AND SALMONELLA IN FOODS OF ANIMAL ORIGIN

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dc.contributor.authorKumar, Radhika Ratheesh
dc.contributor.authorPorteen, K.
dc.contributor.authorTANUVAS
dc.contributor.authorSelvaraju, G.
dc.contributor.authorRamesh, S.
dc.date.accessioned2019-07-04T10:10:05Z
dc.date.available2019-07-04T10:10:05Z
dc.date.issued2017
dc.descriptionTNV_TH_2017_MVM15076en_US
dc.description.abstractThe present study was designed to characterize Extended-Spectrum β-Lactamase (ESBL) producing Escherichia coli and Salmonella from foods of animal origin. A total of 300 samples, 100 each of meat (56 chicken, 44 mutton), milk (60 raw, 40 pasteurized) and milk products (20 each of curd, ghee, payasam, rasgulla and gulab jamun) were collected in and around Chennai. All the samples collected were subjected to isolation of E.coli and Salmonella by standard conventional and molecular methods.
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810111908
dc.keywordsVeterinary Science, Veterinary Public Health and Epidemiologyen_US
dc.language.isoen_USen_US
dc.pages1-5en_US
dc.publisherTANUVAS, Chennaien_US
dc.subVeterinary Public Healthen_US
dc.subjectVeterinary Scienceen_US
dc.subjectVeterinary Public Health and Epidemiologyen_US
dc.themeVeterinary Public Health and Epidemiologyen_US
dc.these.typeM.V.Sc.en_US
dc.titleCHARACTERIZATION OF EXTENDED SPECTRUM ß-LACTAMASE PRODUCING ESCHERICHIA COLI AND SALMONELLA IN FOODS OF ANIMAL ORIGINen_US
dc.typeThesisen_US
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