Comparison of two commercial preparations of buffered peptone water for the recovery and growth of Salmonella bacteria from foods

Journal of Applied Microbiology

Volumn 89, Issue 3, 2000, Pages 501-510

  Baylis, C L ^a   MacPhee, S ^a   Betts, R P ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CELLS; CYTOLOGY; RECOVERY;

BUFFERING CAPACITIES; CAPACITY GROWTH; CELL NUMBER; CHEMICAL COMPOSITIONS; INOCULUM LEVEL; MILK POWDER; PERFORMANCE; PRE-ENRICHMENT; PURE CULTURE; RECOVERY PERFORMANCE;

SALMONELLA;

BUFFER; PEPTONE; WATER;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; BACTERIUM ISOLATION; BIOMASS; CHEMICAL COMPOSITION; CULTURE MEDIUM; FOOD CONTAMINATION; NONHUMAN; SALMONELLA;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; SALMONELLA;

EID: 0033833092     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2000.01145.x     Document Type: Article

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