Molecular Characterization of Escherichia coli from Pork Meat by Whole Cell Protein Finger Printing

Molecular Characterization of Escherichia coli from Pork Meat by Whole Cell Protein Finger Printing

Foodborne infections are major concerns for public health, and are occurring due to microbial contamination of meat. E. coli blotches on surfaces of the meat especially pork and beef. Meat, as a source of protein, and provides energy to our body pork meat has inhabited as special place in the diet...

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Bibliographic Details
Main Author: M. Vijaya Bhaskara Reddy
Format: Article
Language:English
Published: Journal of Pure and Applied Microbiology 2017-12-01
Series:Journal of Pure and Applied Microbiology
Subjects:
pork meat
e. coli
prevalence
chloramphenicol
protein
and fingerprinting.
Online Access:https://microbiologyjournal.org/molecular-characterization-escherichia-coli-from-pork-meat-by-whole-cell-protein-finger-printing/

Internet

https://microbiologyjournal.org/molecular-characterization-escherichia-coli-from-pork-meat-by-whole-cell-protein-finger-printing/

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