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Bacterial contamination of meat and vegetable cutting board used in restaurants and houses and the role of detergents in controlling on contamination | ||
| journal of kerbala university | ||
| Article 1, Volume 13, Issue 3, 2017, Pages 162-169 PDF (0 K) | ||
| Abstract | ||
| The collection and study of 25 samples which (swabs from cutting boards, wood, plastic, glass) from different locations inside and outside the campus of the University of Karbala, all samples underwent to cultivate for identify the bacteria and thier phenotypic characteristics, using general and selection culture media . the bacteria Staphylococcus aureus the largest proportion, where the percentage to isolate 24.32 )±1.00) % of the total isolation , followed by Pseudomonas aeruginosa with (0.02± 21.62)% and all of the bacteria Klebsiella and E.coli accounted for (1.00±16.22)% and (0.01±16.22)% for each one while got Enterobacter and Shigella on (0.04±8.11)% and (1.00±8.11)% for each one from finally the Salmonella was (0±5.40)% of total isolation. the sensitivity of bacteria isolates toward some local detergents using a agar wall diffusion method by using (M.H.A) Muller Hinton Agar was found that almost all isolates were sensitive under study at the concentration of 20% and above, but resistance to the concentration of 10%. | ||
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