how to isolate salmonella phage from chicken feces?
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I'm nut sure that I understand your question, so I'm going to answer based on isolating salmonella.\n\nThere is something called "swabbing technique".  It is a way to swab a medium.  It's too difficult to explain here, but I'll try.\n\n1. Swab one third of the plate.\n\n2. Twist the plate, and swab half of the empty spot.\n\n3. Then make small trails in the other empty spot.\n\n4. After the given time, you should have visible isolation of the salmonella on the agar.
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The excreta and saliva  of birds contain the virus.They get dried up on earth.Contamination of these with food is one way.Birds are not boiled but only fried.This does not destroy virus.Eating ill cooked birds is another way.
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Firstly, is the culture tube to be a nutrient broth or a nutrient agar?\n\nWhichever it is, both will have to be autoclaved to remove all other organisms. After autoclaving, don't open until you want to insert the sample. Make sure you have a naked flame in front of you. The area just around the flame is your sterile area. \n\nFor a nutrient agar, heat your innoculating loop in the flame until it is red-hot then remove from the flame and flick it to cool it. Test on one side of the agar to make sure it is not too hot. If too hot, the agar will hiss. Collect your sample of E. coli with the innoculating loop and use your other hand to hold the culture tube. Open the culture tube with as few fingers as possible. Streak the E. coli on the nutrient agar making sure to spread it evenly. Always keep the mouth of the tube near the flame. The innoculating loop should also always be near the flame until the process is complete. Close the culture tube and heat the innoculating loop again.\n\nIf it is nutrient broth, then follow the same steps as above except that you insert the innoculating loop into the broth and shake it. Then close as above.\n\n*Remember... when opening the tubes, always keep the mouth of the tube close to the flame and always sterilise the innoculating loops.*\n\nEDIT: Answer to the replied question.\n\nYeah a micropipette would be easier. You'll need to autoclave the micropipette tips before using and like I said, all the procedures have to be carried out right beside the flame. The mouth of the culture tube has to be in or right beside the flame so that no contamination happens.\n\nIn any case, the innoculating loop or the pipette can be used because the nutrient broth is there for the bacteria to develop colonies and grow so the end result will still be the same.
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You can find practical information from Qiagen website if you use their kits which are quite popular these days.  \n\nIt depends on which methods you use for isolation.  The alkali lysis (see link below) was commonly used to rupture bacteria.  Plasmid DNA (smaller in size and more soluble) is separated from baterial genomic DNA (larger and less soluble).  The plasmid DNA is then separate from proteins by phenol extraction where the proteins are removed to the phenol phase while plasmid DNA stays in the aquous phase.  The plasmid DNA is then precipated with ethanol to complete the purification.\n\nQiagen's kit and others overcome the use of phenol (which is toxic and smelly) by using a solid phase that bind DNA to seperate the contaminating proteins.  The DNA is later eluted from the solid phase to complete the purification.\n\nHere are additional links:\nhttp://biotech.biology.arizona.edu/labs/DNA_isolation_plasmid.html\nThe concept of alkali lysis method of plasmid DNA isolation is shown here:\nhttp://a32.lehman.cuny.edu/molbio_course/plasmid_protocol.htm
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How to Prevent Foodborne Illness\n\nCongress and federal agencies are examining ways to improve the meat inspection and production systems from farm to table to help reduce the risk of foodborne illness. Collectively, government, consumer groups, and the food industry are expanding food safety education efforts. Yet, even with such improvements, consumers must take the necessary steps to avoid food contamination in the home.\n\nPublic health experts believe unsanitary food preparation practices are major contributors to outbreaks. Errors made in shopping, transporting, storing, preparing, or serving food can enable bacteria to survive and grow. If foods are prepared a day or more before consumption and food handlers are careless, the chance of illness can increase because bacteria have more time to multiply. Following are 12 food-handling tips to help prevent foodborne illness:\n\nDon’t buy cans or glass jars with dents, cracks, or bulging lids.\nNever eat raw meat, poultry, seafood, or eggs.\nCook raw meat, poultry, seafood, or eggs thoroughly—to at least 165 degrees Fahrenheit—to kill any bacteria present.\nThoroughly reheat leftovers.\nPromptly refrigerate cooked meat and poultry in small, shallow containers. Remove stuffing from chicken and turkey and refrigerate separately.\nRefrigerate perishable food as soon as you get home from the market.\nStore canned goods in a cool dry place for use within a year. Never put them above the stove or in a damp area.\nDon’t thaw food on the counter; bacteria grow quickly at room temperature. Thaw food in the refrigerator or in the microwave just before cooking.\nKeep work areas clean. Wash hands, utensils, and cutting boards in hot soapy water before preparing food and after handling raw meat or poultry.\nUse a plastic or other non-porous cutting board. Wash cutting boards in the dishwasher or in hot soapy water after use.\nKeep pets away from food, cooking and eating surfaces, and equipment. Don’t count on cooking or refrigeration to “fix” a mistake.\nDon’t take chances—if you suspect there’s a problem, throw the food out.\nLikewise, the following FightBAC! safe food handling tips are provided to help consumers prevent foodborne illness in the home.\n\nCLEAN: Wash hands and surfaces often\nSEPARATE: Don’t cross-contaminate\nCOOK: Cook to proper temperatures\nCHILL: Refrigerate leftovers promptly
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Salmonella are motile non-spore-forming, gram-negative gasterointestinal bacteria, which has to be ingested (usually secondary to contact with contaminated food, water or other materials (fomites) which have been contaminated) in order to cause infection and illness.
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Salmonellosis, Salmonella Enterica
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USE DIFFERENT STAINING FOR BACTERIA EX. GRAM STAINING. LOOK UP DIFFERENT BACTERIA STAINING
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For quantitative detection of coagulase positive Staphylococci from foods and other sources like skin, mucous membranes, faeces, air and soil
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I'm not sure I understand the question, but I'll try anyway.  :)  If you are trying to determine IF you have both Pseudomonas and Klebsiella on in your culture, you can streak a MacConkey agar plate with the culture.  Pseudomonas cannot ferment lactose, so it will grow on the plate but remain colorless.  On the other hand, Klesiella can ferment lactose, so it will also grow on the plate but turn bright pink.  That's probably the easiest way to distinguish the two from a mixed culture.\n\nAs for the "local disinfectant" part of the question...are you trying to pull out these bacteria and then do disinfectant susceptibility testing on them?  If so, you can streak out the plate as mentioned above, then subculture each so you can get a pure culture.  Then, you do disinfectant tests on the bacteria separately by the disk diffusion method, etc.\n\nI hope that helps some!
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isolate the pathogen...
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This link is one of the better microbiology websites that I've used.\n\nhttp://www.textbookofbacteriology.net/
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Hmmm... judging by your interest in cleaning products and dishwashing detergents, I'm guessing you're in that industry or just a student looking for some answers for a project.\n\n-Insufficient data - \nAre you referring to dishwater in a more sterile kitchen or a dirty restaurant?  Is the piping clean or are we talking rusty piping?  Filtered water or non filtered water? Hmmm... so, at STP you want to figure out this. \n\nHere's what you would need.  First figure out the type of microbes that would typically exist in your sink.  Or if you don't have one, get some kind of bacteria.  Take the whole thing, perform your experiment.  Take some water samples.  Finally, send the water samples to a lab immediately for a count.  You could get a concentration of microbes per given volume.  My advice -- it's all I can do.
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Try the Internet and a Microbiology book
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Try a rough DNA isolation, some things u need are detergent, lemons, and a sample like onion.\n\nSimple diffusion experiments with onions, salt, water, etc..
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Boil ¼ cup of water. Add one teaspoon of gelatin and one teaspoon of\nsugar. Stir for one minute until everything is dissolved.\n2. Cool the solution for ten minutes.\n3. Fill a petri dish to a little below the top edge.\n4. Close the petri dish by putting on the cover immediately. Let the\ncovered petri dish stand for at least four hours. Don’t touch the\ngrowth medium or you’ll add your own germs!\nThis recipe will fill two, small petri dishes. If you and your class plan to fill\nmore petri dishes, make more germ food by increasing the amount of your\ningredients proportionally.\n*Adapted from Gross But True Germs by Luann Colombo. See details in bibliography. If you don’t\nhave the materials needed for the experiment, you can purchase Ms. Colombo’s book, which includes\nall the supplies needed to conduct the experiment.
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have you tried an extraction buffer containing SDS then precipitate the DNA and give it a wash or 2 with 70% EtOH to help remove the SDS?  that's what we used with maize instead of CTAB.