A membrane-immunofluorescent-viability staining technique for the detection of Salmonella spp. from fresh and processed meat samples

Journal of Applied Microbiology

Volumn 89, Issue 4, 2000, Pages 587-594

  Duffy, G ^a   Kilbride, B ^a   Sheridan, J J ^a   Blair, I S ^b   McDowell, D A ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL DETECTION; MEATS; MONOCLONAL ANTIBODIES;

BROTH CULTURE; FRESH MEAT; HIGH SALTS; MEAT SAMPLES; MINCED BEEF; POLYCARBONATE MEMBRANES; PROCESSED MEAT; SALMONELLA SPP; STAINING TECHNIQUES; VIABILITY STAINING;

SALMONELLA;

ARTICLE; BACTERIAL COUNT; BACTERIUM CULTURE; BACTERIUM DETECTION; DIAGNOSTIC TEST; FOOD PROCESSING; IMMUNOFLUORESCENCE; NONHUMAN; SALMONELLA; SALMONELLA ENTERITIDIS; STAINING;

BACTERIA (MICROORGANISMS); ENTERITIDIS; NEGIBACTERIA; SALMONELLA; SALMONELLA ENTERITIDIS;

EID: 0033788377     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2000.01151.x     Document Type: Article

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