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Articles by Mitsuaki Nishibuchi
Total Records ( 2 ) for Mitsuaki Nishibuchi
  Lesley Maurice Bilung , Son Radu , Abdul Rani Bahaman , Raha Abdul Rahim , Suhaimi Napis , Cheah Yoke Kqueen , Chandrika Murugaiah , Yousr Abdul Hadi , Tunung Robin and Mitsuaki Nishibuchi
  Randomly amplified polymorphic DNA (RAPD) was used in this study to examine the genetic relatedness among the Vibrio parahaemolyticus strains. In the analysis by RAPD-PCR, the size for RAPD fragments ranged from 0.25 to 10.0 kb with average number of ten bands. The RAPD profiles revealed a high level of DNA sequence diversity within the Vibrio parahaemolyticus strains tested. Hence, this study, demonstrated that the local cockles (Anadara granosa) in the study area are populated by genetically polymorphic strains of V. parahaemolyticus. In addition, RAPD-PCR is simple, robust and sensitive typing methods to differentiate the V. parahaemolyticus strains.
  John Tang Yew Huat , Saleha Abdul Aziz , Jalila Abu , Farinazleen Mohamad Ghazali , Tuan Zainazor Tuan Chilek , Noorlis Ahmad , Afriani Sandra , Mitsuaki Nishibuchi and Son Radu
  The aim of this study was to investigate the occurrence of campylobacters in chicken at farms (close-house system and open-house system), slaughtering (conventional slaughterhouse and processing plant) and retail (wet market and supermarket). Campylobacter spp. was not found in cloacal swabs in chickens aged of 4 weeks in farms with close-house system. Campylobacter spp. was found in cloacal swabs (95.0%) in four weeks old chicken in farms with open-house systems. End-slaughtering samples from conventional slaughterhouse and processing plant were contaminated with Campylobacter spp. at 84.0% and 94.0%, respectively. Campylobacter contamination on wet market and supermarket samples with 78.0% and 92.0%, respectively. Close-house system at farm level was able to prevent or delay Campylobacter spp. colonization in chickens but contamination by Campylobacter spp. at retail level was still high. Therefore, monitoring of Campylobacter spp. in chicken products at retail level is crucial to reduce risk of human ingestion of Campylobacter spp. through chicken products.
 
 
 
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