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Phylogenetic Analysis of Staphylococci from Food Isolates

Srividya, D. (2008) Phylogenetic Analysis of Staphylococci from Food Isolates. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Increased food safety awareness among consumers offers new challenge to control the spoilage and pathogenic organisms in food. Bacterial food poisoning is caused by a number of foodborne pathogens such as Salmonella serotypes, Staphylococcus aureus, Campylobacter jejuni, enterotoxigenic and enteroinvasive Escherichia coli, Clostridium perfringens, Bacillus cereus, Vibrio cholerae, Yersinia enterocolitica, Listeria monocytogenes, E. coli 0157: H7, Aeromonas spp and Plesiomonas spp. Enterotoxigenic Staphylococcus aureus has been ranked second as a causative agent of three common types of food poisoning. In present investigation a total of 34 different native isolates of staphylococci (identified based on biochemical characteristics previously) obtained from different traditional food samples were characterized using a regulatory gene, Staphylococcal Accessory Regulator (SAR). The presence of a sarA encoding element provides a fair indication of the enterotoxigenic potential in staphylococci. SarA positive isolates (7 isolates) were selected for homology study. For homology study, 14 primers were used and the banding pattern was used to derive homology between SarA positive isolates, which helps in the analysis of their Phylogenetic analysis and also provides an insight to understand their similarities. Further, application of these techniques for clustering of bacteria in food samples will help in designing better targets for their control and help in reducing the incidences of food poisoning in future.
Uncontrolled Keywords: Bacterial food poisoning foodborne pathogens staphylococci regulatory gene
Subjects: 600 Technology > 08 Food technology > 09 Food Microbiology
600 Technology > 08 Food technology > 13 Quality control > 02 Safety
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Dec 2009 07:04
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.res.in/id/eprint/9294

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