http://dspace.cas.upm.edu.ph:8080/xmlui/handle/123456789/3 2026-07-03T08:04:16Z http://dspace.cas.upm.edu.ph:8080/xmlui/handle/123456789/3772 Detection of Staphylococcus aureus in Processed Meat Using PCR-Based Detection Kit Dejan, Renato D.C. Jr.; Postrado, Hazel M. Staphylococcus aureus is a ubiquitous pathogen found in man and his environment. S. aureus can also be found in food such as raw and processed meat, milk and dairy products, and bakery and confectionery products. S. aureus produces heat-stable enterotoxins, which, when present in large doses, can cause food poisoning. The detection of S. aureus in the food sample can serve as an indicator of the presence of enterotoxins. Therefore, it is relevant that food is tested for the presence of S. aureus. The conventional culturing method can detect S. aureus to a minimum limit of 102 CFU/gram. However, this method requires approximately two weeks to confirm the presence of the microorganism. In addition, due to great demands for processed meat, there is a need for faster and more convenient methods for food handlers to maintain a relatively safe level of S. aureus, and keep the consumer public healthy and safe from S. aureus food poisoning. For these reasons, BIOTECH has developed a PCR-based detection kit that would detect S. aureus in food in a much more rapid pace than the conventional culturing method. To gain an insight into the consistency of the PCR-based detection method with the traditional method, 40 processed meat samples were examined for the presence of S. aureus, using both methods. Samples were enriched, eight methods of DNA extraction were tested, and PCR conditions were optimized. More specifically, Mg++ concentration was increased from 2.5 mM to 3.0 mM, two BIOTECH primer sets (Sa 01/02 vs. Sa 03/04) were compared, DNA template was diluted up to 10-2, total reaction volume was increased from 25 μL to 50 μL, and annealing temperature was decreased from 60°C to 55°C. It was observed that one-step sample enrichment for 36 hours, DNA extraction by Boiling/NaOH, and PCR conditions such as 2.5 mM Mg++ concentration, BIOTECH primer set Sa 03/04, one-fold dilution of DNA template, 50 μL total reaction volume, and 60°C annealing temperature increase the detection of S. aureus in processed meat products. From 108 CFU/gram, the BIOTECH kit can detect to a minimum of 103 CFU/gram. In inoculated samples, the PCR based detection kit was relatively consistent with the conventional method. But in uninoculated samples, there was a low percent agreement. Moreover, in comparison with the conventional method, it requires only a week for detection of the microorganism. 2004-03-01T00:00:00Z http://dspace.cas.upm.edu.ph:8080/xmlui/handle/123456789/3759 A Flora on Monocots of the University of the Philippines Manila Campus Pamintuan, Meliza This is about the taxonomic survey of monocot plants in all the U.P. Manila colleges. Monocots were collected, identified, dried, and mounted in a white Bristol board for the purpose of constructing a herbarium. With regards to the specimens which were impractical to mount, photographs of the same were instead taken. Based on the survey conducted, it has been found that there are fifty-four (54) different species of monocots in existence within the boundaries of the U.P. Manila campus. 1988-02-01T00:00:00Z http://dspace.cas.upm.edu.ph:8080/xmlui/handle/123456789/3756 A Study on the Relationship Between the Extent of Rigor Mortis and the Different Possible Causes of Death in Rats Sandejas, Jonathan Emmanuel Arce I. This research was conducted so as to determine whether a relationship does exist between the time needed for the onset of Rigor mortis and the different types of death that can be applied on to the rats. The rats were killed four different ways. They were killed through suffocation, strangulation, drowning, and laceration and it was discovered that the rate of Rigor Mortis was fastest for those rats that drowned. This was followed by strangulations, then suffocation and then by laceration. Since the loss of ATP can account for the manifestation of Rigor Mortis, it can be concluded that the activities of the rats prior to their death generally dictated how early this phenomenon will be exhibited. This is the only relationship that seems to be exhibited. Based on the statistical test used, it was established that there is a significant different in the values that were taken. As to the existence of a relationship, there is not significant relationship that was established between the extent of Rigor Mortis and the different causes of death and this can be attributed to the very slight difference in the ties for the manifestation of Rigor Mortis between those that died by strangulation and suffocation. 1988-02-01T00:00:00Z http://dspace.cas.upm.edu.ph:8080/xmlui/handle/123456789/3755 A Comparative Study of the Anti-Bacterial Effects of Ampalaya, Bawang, Bayabas, Duhat and Ikmo in Staphylococcus aureus Tinio, Lawrence S. This thesis is a comparative study of the antibacterial effects of the extracts of ampalaya, bawang, bayabas, duhat and ikmo on Staphylococcus aureus. The herbs were cut, decocted and applied to cultures of S. aureus using the KIRBY-BAUER agar disc diffusion method. The zone of inhibition, being the criteria of anti-bacterial property, the most effective extract had been derived from bawang secondarily thereafter, from bayabas, ikmo, duh.at and ampalaya, in that order. 1988-09-01T00:00:00Z