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Journals / Hacettepe Journal of Biology and Chemistry / 2008 / Cilt: 36 - Sayı: 1

Investigation of the Incidence of pseudomonas aeruginosa in foods and the effect of salt and pH on P. aeruginosa

Dilek KESKİN
Sanver EKMEKÇİ
Pages
41–46
Publication Date
2022-10-17
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:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

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 as effect 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

KESKİN, D., EKMEKÇİ, S. (2022). 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, Cilt: 36 - Sayı: 1, 41–46. https://ajindex.com/articles/529357

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