2019
DOI: 10.1017/s143192761901506x
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Evaluation and Microanalysis of Parasitic and Bacterial Agents of Egyptian Fresh Sushi,Salmo salar

Abstract: The present study aimed to evaluate the quality of fresh sushi in Egypt. Fifty samples of sushi (Salmo salar) were collected from restaurants in Alexandria, Egypt. Paraffin, semi-thin and ultra-thin sections were used for parasitological analysis by light and transmission electron microscopy. Bacteria were isolated by the dilution plate and direct plate methods and identified by a Vitek system. Twenty (40%) of the total examined samples showed microsporidia and helminth metacercariae infections. Histochemical … Show more

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Cited by 28 publications
(15 citation statements)
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“…Negative images were performed using CMEIAS Color Segmentation, an improved computing technology used to process color images by segmenting the foreground object of interest from the background 64 . This has been done by the following steps: open the image with CMEIAS Color Segmentation, then select "Process" from the menu items, and subsequently choose "Negative image" [68][69][70][71] .…”
mentioning
confidence: 99%
“…Negative images were performed using CMEIAS Color Segmentation, an improved computing technology used to process color images by segmenting the foreground object of interest from the background 64 . This has been done by the following steps: open the image with CMEIAS Color Segmentation, then select "Process" from the menu items, and subsequently choose "Negative image" [68][69][70][71] .…”
mentioning
confidence: 99%
“…The paraffin-embedded sections were stained according to the procedure of Hoff et al (1985) with modifications according to Abdel-Hakeem et al (2019); Abdel-Maksoud et al (2019); Soliman (2019 a ); Soliman et al (2019); Yousef et al (2019); and Mahmoud et al (2020). The sections were then analyzed using a Leitz DM 2500 microscope with an external fluorescent unit (Leica EL 6000).…”
Section: Methodsmentioning
confidence: 99%
“…R. toruloides MH023518 was isolated from Egyptian faba bean roots as carotene target yeast using dilution plate method on yeast extract peptone dextrose (YPD) medium (dextrose 20, yeast extract 10, peptone 20 and agar 20 g L −1 ) and stored at 4°C. [ 37,38 ] The red yeast was identified first according to its phenotypic characteristics including colony characteristics, color, ascospore formation, pseudohyphae, and the physiological characteristics, [ 39 ] and the identification was confirmed by genotypic characters. For molecular identification, yeast culture was prepared in 250 ml Erlenmeyer baffle flask containing 50 ml of the YPD medium incubated at 25 ± 1°C for 2 days.…”
Section: Methodsmentioning
confidence: 99%