Identification of Klebsiella pneumoniae in microwavable chicken curries using 16s rRNA analysis

被引:0
作者
Wong, C. Y. [1 ]
Rao, P., V [1 ]
Soon, J. M. [2 ]
机构
[1] Univ Malaysia Kelantan, Fac Agrobased Ind, Jeli Campus, Jeli 17600, Kelantan, Malaysia
[2] Univ Cent Lancashire, Sch Sport & Wellbeing, Int Inst Nutr Sci & Appl Food Safety Studies, Preston PR1 2HE, Lancs, England
来源
INTERNATIONAL FOOD RESEARCH JOURNAL | 2018年 / 25卷 / 02期
关键词
Microwave heating; Cold spots; Hot spots; Klebsiella pneumoniae; ANTIBIOTIC-RESISTANCE; ESCHERICHIA-COLI; INFANT FORMULA; TYPING METHODS; SHELF-LIFE; SPP; MEAT; SURVIVABILITY; EPIDEMIOLOGY; EXPOSURES;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Microwave heating technology is widely used in food catering and domestic households. Nonuniformity of microwave temperature distribution causes the formation of hot and cold spots in heated product has led to the survival of foodborne pathogens which may later cause food borne diseases. It is the aim of this study to determine the effect of different microwave heating on the microbiological quality of microwavable frozen chicken curries. Nine commercialised frozen chicken curries were thawed overnight in the chiller (< 4 degrees C) and exposed to different microwave power levels and times (270 W at 60 s; 950 W at 150 s and 300 s). 25 g of chicken curry were homogenised, serial diluted and enumerated aseptically. Total Aerobic Count (TAC), Total Coliform Count (TCC), Escherichia coli count and Salmonella count were carried out and no microorganisms were detected. Enterobacteriaceae were found in the food samples after enrichment process. Polymerase Chain Reaction (PCR) amplification and 16S ribosomal ribonucleic acid (rRNA) sequencing were carried out. Results of 16S rRNA sequence analysis indicated that two gram-negative isolates after enrichment were identified as Klebsiella pneumoniae. (C) All Rights Reserved
引用
收藏
页码:620 / 625
页数:6
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