Microscopic examination of products from fish meat

Isolation of Listeria monocytogenes from Meat and Dairy Products

Introduction: This study was intended to determine the presence and distribution of Listeria monocytogenes in various meat and dairy products from Qazvin Province by culture followed by biochemical and morphological assays. The identity of the isolates was further obtained by amplification of prfA gene in bacteria isolates. This gene is a transcriptional activator of virulence gene ex...

Thiamine-modifying properties of fish and meat products.

The presence of antithiamine factors in fish has been known since the early 1940's when it was noted that foxes fed raw carp developed polyneuritic symptoms or Chastek paralysis which was characteristic of thiamine deficiency (1). This condition could be pre vented by heating the fish or including ad ditional thiamine in the diet and was later shown to be caused by the presence of an enzyme "th...

Meat and Meat Products

Examination of Quaternary Ammonium Compound Resistance in Proteus mirabilis Isolated from Cooked Meat Products in China

The aim of this study was to examine the presence of genes responsible for resistance to quaternary ammonium compounds (QACs) and the association of qac genes with class 1 integrons in Proteus mirabilis isolated from cooked meat products. A total of 52 P. mirabilis isolates (29.2%) were detected from 178 samples, and their minimum inhibitory concentrations (MICs) of benzalkonium chloride (BC) r...

Misinformation from sputum cultures without microscopic examination.

Only 13 of 38 hospital laboratories surveyed include a Gram stain routinely in microbiological sputum examination. In a prospective three-hospital study, 60% of over 1,200 "sputum" specimens consisted predominantly of saliva, as judged by cell composition. Compared with the results of cultures in which microorganisms presumptively identified on sputum smears were specifically sought ("directed ...