Investigation of The Incidence of Pseudomonas aeruginosa in Foods and The effect of salt and pH on P. aeruginosa

Dilek Keskin; Sanver Ekmekçi

Investigation of The Incidence of Pseudomonas aeruginosa in Foods and The effect of salt and pH on P. aeruginosa

Abstract

In this study, 100 different water and foods samples, collected from different sales point in distrinct of Izmir, were examined for the presence of Pseudomonas aeruginosa in order to determine the incidence in foods. Pseudomonas aeruginosa was isolated from milk and meat samples and 8 of the isolates were identified as P. aeruginosa. As for aseffect of salt concentration and at pH growth on P. aeruginosa. It was not grow at 7% salt concentration and pH 5

Keywords

Pseudomonas aeruginosa,milk,and milk products,meat and meat products,vegetables,tap water,pH,salt concentration

References

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Details

Primary Language

English

Subjects

-

Journal Section

-

Authors

Dilek Keskin This is me

Sanver Ekmekçi This is me

Publication Date

January 1, 2008

Submission Date

-

Acceptance Date

-

Published in Issue

Year 2008 Volume: 36 Number: 1

IZ

https://izlik.org/JA82HR23KA

Cite

RIS / Bibtex

APA

Keskin, D., & Ekmekçi, S. (2008). Investigation of The Incidence of Pseudomonas aeruginosa in Foods and The effect of salt and pH on P. aeruginosa. Hacettepe Journal of Biology and Chemistry, 36(1), 41-46. https://izlik.org/JA82HR23KA

AMA

1.Keskin D, Ekmekçi S. Investigation of The Incidence of Pseudomonas aeruginosa in Foods and The effect of salt and pH on P. aeruginosa. HJBC. 2008;36(1):41-46. https://izlik.org/JA82HR23KA

Chicago

Keskin, Dilek, and Sanver Ekmekçi. 2008. “Investigation of The Incidence of Pseudomonas Aeruginosa in Foods and The Effect of Salt and PH on P. Aeruginosa”. Hacettepe Journal of Biology and Chemistry 36 (1): 41-46. https://izlik.org/JA82HR23KA.

EndNote

Keskin D, Ekmekçi S (January 1, 2008) Investigation of The Incidence of Pseudomonas aeruginosa in Foods and The effect of salt and pH on P. aeruginosa. Hacettepe Journal of Biology and Chemistry 36 1 41–46.

IEEE

[1]D. Keskin and S. Ekmekçi, “Investigation of The Incidence of Pseudomonas aeruginosa in Foods and The effect of salt and pH on P. aeruginosa”, HJBC, vol. 36, no. 1, pp. 41–46, Jan. 2008, [Online]. Available: https://izlik.org/JA82HR23KA

ISNAD

Keskin, Dilek - Ekmekçi, Sanver. “Investigation of The Incidence of Pseudomonas Aeruginosa in Foods and The Effect of Salt and PH on P. Aeruginosa”. Hacettepe Journal of Biology and Chemistry 36/1 (January 1, 2008): 41-46. https://izlik.org/JA82HR23KA.

JAMA

1.Keskin D, Ekmekçi S. Investigation of The Incidence of Pseudomonas aeruginosa in Foods and The effect of salt and pH on P. aeruginosa. HJBC. 2008;36:41–46.

MLA

Keskin, Dilek, and Sanver Ekmekçi. “Investigation of The Incidence of Pseudomonas Aeruginosa in Foods and The Effect of Salt and PH on P. Aeruginosa”. Hacettepe Journal of Biology and Chemistry, vol. 36, no. 1, Jan. 2008, pp. 41-46, https://izlik.org/JA82HR23KA.

Vancouver

1.Dilek Keskin, Sanver Ekmekçi. Investigation of The Incidence of Pseudomonas aeruginosa in Foods and The effect of salt and pH on P. aeruginosa. HJBC [Internet]. 2008 Jan. 1;36(1):41-6. Available from: https://izlik.org/JA82HR23KA