PCR Detection and Bacteriophage--based Biocontrol of Salmonella spp in Meat Products

目录

声明

Tables of Contents

摘要

Abstract

List of Figures

List of Tables

Chapter One：Introduction

1．1Literature review

1．1．1Food quality and security

1．1．2Pathogens in meat products

1．1．3Meat safety

1．1．4Salmonella spp

1．1．5Salmonella detection

1．1．6Bacteriophage use for bio-control of Salmonella

1．2Significance of the study

1．3Research objectives

Chapter Two：Detection of Salmonella in Meat Using PCR

2．1Materials and methods

2．1．1Collection of beef samples

2．1．2Detection of Salmonella

2．1．3Statistical analysis

2．2Results

2．2．2Salmonella detection in beef：PCR vs standard culture method

2．2．3Contamination status based on serotype

2．3Contamination status based on packaged vs unpackaged samples

2．4Discussion

Chapter Three：Controlling of Salmonella in Meat Products using Bacteriophage

3．1Material and methods

3．1．1Bacterial strains

3．1．5In vitro inhibition of S．enteritidis growth by SapYZU01

3．2Results

3．2．1Isolation and biological characterization of SapYZU01

3．2．2Genomic analysis of SapYZU01

3．2．3Effect of SapYZU01 on S．enteritidis viability in LB broth

3．2．4Treatment of different foods with SapYZU01

3．3Discussion

Chapter Four：Conclusion

4．1Conclusion

4．2Implications for future research

4．3Limitations of the study

Chapter Five：Summary

REFERENCES

ACKONWLEDGEMENT