THE EFFECT OF SHORT-TIME MICROWAVE EXPOSURES ON SALMONELLA TYPHIMURIUM INOCULATED ONTO CHICKEN DRUMETTES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

JAMSHIDI A.A.; GHASEMI A.; MOHAMMADI AZAM

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF VETERINARY RESEARCH (IJVR) Year:2009 | Volume:10 | Issue:4 (29) Page(s): 378-382

Download Full-Text

Persian Verion

View:

703

Download:

176

Cites:

Information Journal Paper

Title

THE EFFECT OF SHORT-TIME MICROWAVE EXPOSURES ON SALMONELLA TYPHIMURIUM INOCULATED ONTO CHICKEN DRUMETTES

Author(s)

JAMSHIDI A.A. | GHASEMI A. | MOHAMMADI AZAM | Issue Writer Certificate

Keywords

SALMONELLA TYPHIMURIUMQ2

MICROWAVEQ3

CHICKEN MEATQ2

Abstract

Salmonella species show different disease syndromes and host specificity, according to their antigenic profile. Salmonella enterica serovar typhimurium is one of the most frequently isolated serovar from food-borne outbreaks. Poultry meat has been identified as one of the principal foodborne sources of Salmonella. In this study, the effect of MICROWAVE treatment of CHICKEN MEAT samples which were inoculated with SALMONELLA TYPHIMURIUM were investigated. Drumette of broiler carcasses were soaked in fully growth of SALMONELLA TYPHIMURIUM in BHI broth. The swab samples were taken from the inoculated samples, after different times of radiation (5, 10, 15, 20, 25, 30 and 35 sec), using a domestic MICROWAVE oven at full power. The bacterial counts were performed on XLD agar. After each experiment the surface temperature of treated samples were measured. It was concluded that the MICROWAVE radiation which enhances the surface temperature more than 72°C, can eliminate the superficial contamination of CHICKEN MEAT with SALMONELLA TYPHIMURIUM.

Cites

No record.

References

No record.

Cite

APA: Copy

JAMSHIDI, A.A., GHASEMI, A., & MOHAMMADI, AZAM. (2009). THE EFFECT OF SHORT-TIME MICROWAVE EXPOSURES ON SALMONELLA TYPHIMURIUM INOCULATED ONTO CHICKEN DRUMETTES. IRANIAN JOURNAL OF VETERINARY RESEARCH (IJVR), 10(4 (29)), 378-382. SID. https://sid.ir/paper/85700/en

Vancouver: Copy

JAMSHIDI A.A., GHASEMI A., MOHAMMADI AZAM. THE EFFECT OF SHORT-TIME MICROWAVE EXPOSURES ON SALMONELLA TYPHIMURIUM INOCULATED ONTO CHICKEN DRUMETTES. IRANIAN JOURNAL OF VETERINARY RESEARCH (IJVR)[Internet]. 2009;10(4 (29)):378-382. Available from: https://sid.ir/paper/85700/en

IEEE: Copy

A.A. JAMSHIDI, A. GHASEMI, and AZAM MOHAMMADI, “THE EFFECT OF SHORT-TIME MICROWAVE EXPOSURES ON SALMONELLA TYPHIMURIUM INOCULATED ONTO CHICKEN DRUMETTES,” IRANIAN JOURNAL OF VETERINARY RESEARCH (IJVR), vol. 10, no. 4 (29), pp. 378–382, 2009, [Online]. Available: https://sid.ir/paper/85700/en

Related Journal Papers