Journal of Food: Microbiology, Safety & Hygiene
Open Access

Department of Food Sciences and Technology, University of Sine-Saloum El Hadji Ibrahima NIASS (USSEIN), Sing-Sing, Kaolack, Senegal

Biography

Dr. Amadou Tidiane Guiro is an Associate professor in the Department of Food Sciences and Technology, University of Sine-Saloum El Hadji Ibrahima NIASS (USSEIN), Sing-Sing, Kaolack, Senegal.   His study interests major on Food Sciences .  Dr. Amadou Tidiane Guiro is the author/editors/reviewer in several international journals. He published 14articles in many journals and the articles are informative and got good citations.

Publications

• Research Article   
  Diversity of Microflora Surviving Decontamination Treatments of Pasteurized Meat Carcasses Assessed Using Cultivation-based and Nested PCR-DGGE Fingerprinting Methods Poblational Study
  Author(s): Bassirou Ndoye*, Xianqin Yang, Le Luo Guan, Khalifa Ababacar Sylla, Mamoudou H. Dicko, Ibrahima Ndoye, Alfred S. Traore, Amadou Tidiane Guiro and Colin O. Gill
  
  The diversity of microflora was determined to assess the effectiveness of decontamination treatments on pasteurized meat carcasses at a large meat packing plant in Canada. The main objectives were to characterize the bacterial diversity surviving in the heat-treated and DNase-I-treated samples over the untreated samples of pasteurized meat carcasses. Cultivation based-methods were combined with nested PCR-DGGE fingerprinting methods to quantify low numbers of bacterial survival in each sample. Using the DGGE reference marker, seven genera (Pseudomonas, Staphylococcus, Propionibacterium, Chryseobacterium, Flavobacterium, Ralstonia, Paenibacillus) were detected by both DGGE and cultivation-based method. Three species (Streptococcus salivarius, Micrococcus luteus and Leuconostoc mesenteroides) were exclusively found in pure cultures with cultivation-based method. Over f.. View More»
  DOI: 10.35248/2476-2059.21.6.149

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