Detection of salmonellas in confectionery products by conductance

Journal of Applied Bacteriology

Volumn 64, Issue 5, 1988, Pages 409-420

  Arnott, M L ^a   Gutteridge, C S ^a   Pugh, S J ^b   Griffiths, J L ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b Cadbury Ltd   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

LYSINE DECARBOXYLASE;

CULTURE MEDIUM; FOOD CONTAMINATION; METHODOLOGY; NONHUMAN; SALMONELLA;

AMMONIUM COMPOUNDS; BACTERIOLOGICAL TECHNIQUES; CARBOXY-LYASES; CULTURE MEDIA; ELECTRIC CONDUCTIVITY; FERROUS COMPOUNDS; FOOD MICROBIOLOGY; SALMONELLA; THIOSULFATES;

EID: 0023752621     PISSN: 00218847     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.1988.tb05098.x     Document Type: Article

References (13)

1. Improved Salmonella species recovery from non‐fat dry milk pre‐enriched under reduced rehydration
2. Rapid cultural methods for detection of Salmonella in feeds and feed ingredients
3. A conductance method for the assay and study of bacterial trimethylamine oxide reduction
4. Rapid and automated detection of Salmonella by electrical measurements
5. Development of a DNA–DNA hybridization test for the presence of Salmonella in foods
6. Rapid detection of Salmonella spp. by using Felix 0–1 bacteriophage and high performance liquid chromatography
7. An enzyme immunoassay for the detection of all Salmonella using a combination of a myeloma protein and a hybridoma antibody
8. Rapid cultural method to detect Salmonella in foods
9. Accelerated procedure for Salmonella detection in dried foods and feeds involving only broth cultures and serological reactions
10. Rapid radiometric method for detection of Salmonella in foods
11. Current status of immunofluorescent methodology for salmonellae
12. Neutralization of the bactericidal effect of cocoa powder on salmonellae by casein