{"id":17897,"date":"2018-11-06T11:10:38","date_gmt":"2018-11-06T08:10:38","guid":{"rendered":"http:\/\/en.uobaghdad.edu.iq\/?p=17897"},"modified":"2019-01-28T09:11:27","modified_gmt":"2019-01-28T06:11:27","slug":"improving-of-media-employed-to-enhance-recovery-of-thermal-induced-escherichia-coli-from-fresh-chicken-meat","status":"publish","type":"post","link":"https:\/\/en.uobaghdad.edu.iq\/?p=17897","title":{"rendered":"Improving of Media Employed to enhance recovery of thermal induced Escherichia coli from fresh chicken meat"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><strong>Inventors: Asmaa S. Ahmad\/Department of Food Science, College of Agriculture, University of Baghdad<\/strong><\/p>\n<p><span style=\"color: #3366ff\"><strong>Abstract<\/strong><\/span><\/p>\n<p style=\"text-align: justify\">Escherichia coli in fresh chicken meat was injured by heating at 57\u030a c. Surviving cells were recovered on nonselective medium (tryptic soy agar(TSA)) supplemented with compounds that degrade hydrogen peroxide or block its formation. Various concentrations of the following compounds were tested: yeast extract, sodium pyruvate, n-propyl gallate. Sodium pyruvate and yeast extract, ferrous sulfate and potassium permanganate. Sodium pyruvate and yeast extract added to TSA medium, significantly increased (P\u22640.05) the recovering of injured cells. The rest of compound had variable effects on recovery of heat stressed cells but they weren\u2019t as efficiency as needed. It is therefore recommended that sodium pyruvate (0.5%) plus yeast extract (0.5% ) to be used to supplement TSA in the repair detection procedure.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Inventors: Asmaa S. Ahmad\/Department of Food Science, College of Agriculture, University of Baghdad Abstract Escherichia coli in fresh chicken &#8230; <\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[6],"tags":[],"class_list":["post-17897","post","type-post","status-publish","format-standard","hentry","category-Patents"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Improving of Media Employed to enhance recovery of thermal induced Escherichia coli from fresh chicken meat - University of Baghdad<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/en.uobaghdad.edu.iq\/?p=17897\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Improving of Media Employed to enhance recovery of thermal induced Escherichia coli from fresh chicken meat - University of Baghdad\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Inventors: Asmaa S. Ahmad\/Department of Food Science, College of Agriculture, University of Baghdad Abstract Escherichia coli in fresh chicken ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/en.uobaghdad.edu.iq\/?p=17897\" \/>\n<meta property=\"og:site_name\" content=\"University of Baghdad\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/uobaghdad.edu.iq\" \/>\n<meta property=\"article:published_time\" content=\"2018-11-06T08:10:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-01-28T06:11:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/en.uobaghdad.edu.iq\/wp-content\/uploads\/sites\/2\/2021\/09\/University-of-Baghdad.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1700\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"English admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/?p=17897#article\",\"isPartOf\":{\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/?p=17897\"},\"author\":{\"name\":\"English admin\",\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/#\/schema\/person\/2cb5e415b1c0c8f9ce37a1e4f0431361\"},\"headline\":\"Improving of Media Employed to enhance recovery of thermal induced Escherichia coli from fresh chicken meat\",\"datePublished\":\"2018-11-06T08:10:38+00:00\",\"dateModified\":\"2019-01-28T06:11:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/?p=17897\"},\"wordCount\":149,\"publisher\":{\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/#organization\"},\"articleSection\":[\"Patents\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/en.uobaghdad.edu.iq\/?p=17897\",\"url\":\"https:\/\/en.uobaghdad.edu.iq\/?p=17897\",\"name\":\"Improving of Media Employed to enhance recovery of thermal induced Escherichia coli from fresh chicken meat - 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