Growth of Salmonella on meat sold in public markets

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biomeeh
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Growth of Salmonella on meat sold in public markets

Post by biomeeh » Mon Dec 05, 2011 9:36 am

Two days from now we should propose a topic to our Professor for our undergrad thesis next year. He said that we could still change our topic if we want to by next year. I just want some opinions about the topic that I want to propose to my professor. It's Growth of Salmonella on meat sold in public markets. I consulted some upper classmen about this topic and they said that its not a good thesis proposal because when you buy meat in the market you will cook it eventually at home (and we all know that Salmonella dies upon exposure to high heat). So now I have second thoughts about this topic and I don't have enough time to look for another one. And I am really interested on this study so I don't want to give it up.

So I really need your honest opinion about this topic. If you have some suggestions that could help me improve this topic, it is very welcome. :D

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JackBean
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Post by JackBean » Mon Dec 05, 2011 6:26 pm

it doesn't sound so bad, I'm just not sure, whether is it enough for bachelor thesis. What outcomes do you expect? Will you use new method or just use old one and measure several samples?
http://www.biolib.cz/en/main/

Cis or trans? That's what matters.

biomeeh
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Re:

Post by biomeeh » Tue Dec 06, 2011 12:22 pm

JackBean wrote:it doesn't sound so bad, I'm just not sure, whether is it enough for bachelor thesis. What outcomes do you expect? Will you use new method or just use old one and measure several samples?


And I think I will have some problem with this study because meat that are sold in markets are inspected aren't they? So does that means that it's negative with Salmonella? Is there still a chance for a test for Salmonella be positive or Salmonella to grow again on these meats?

JorgeLobo
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Post by JorgeLobo » Fri Dec 09, 2011 6:58 pm

Chicken meat often has Salmonella. As thise guys said, Salmonela is readily killed by cooking. What about growth of Staphylococcus aureus? Even if killed, you could still have its heat-stable enterotoxin.

biomeeh
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Re:

Post by biomeeh » Fri Mar 23, 2012 3:54 am

JorgeLobo wrote:Chicken meat often has Salmonella. As thise guys said, Salmonela is readily killed by cooking. What about growth of Staphylococcus aureus? Even if killed, you could still have its heat-stable enterotoxin.


Thank you! Is it possible that I can find articles about this one on the internet so that I could use it for my literature review? Can you suggest websites where biology articles are free?

JorgeLobo
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Post by JorgeLobo » Fri Mar 23, 2012 5:52 pm

Theres' punmed and Google scholar but artuces here are not usually free. Try FDA websites and search the net for staph auerus and heat stable enterotoxin. Heres a few:

http://www.fda.gov/Food/ScienceResearch ... 073674.htm

http://www.fda.gov/Food/FoodSafety/Food ... 070015.htm

http://ag.arizona.edu/pubs/health/foods ... z1092.html

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