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Journals / Hacettepe Journal of Biology and Chemistry / 2026 / Volume: 36 Issue: 1

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

Dilek Keskin(Adnan Menderes University, Çine Vocational School, Süleyman Pekgüzel Campus, Aydın, Turkey)
Sanver Ekmekçi(Adnan Menderes University, Biology Department, İzmir, Turkey)
Pages
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Publication Date
2008-01-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was not grow at 7% salt concentration and pH 5

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data:Pseudomonas aeruginosa was isolated from milk and meat samples and 8 of the isolates were identified as P. aeruginosa.
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Conclusion & Impact:It was not grow at 7% salt concentration and pH 5
🔬Design:Article
📍Scope:Comprehensive Sample
⚙️Variables:Pseudomonas aeruginosa · milk · and milk products

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

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Cite This Article

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, Volume: 36 Issue: 1. https://ajindex.com/articles/1271148

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