Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat

International Journal of Food Microbiology

Volumn 62, Issue 1-2, 2000, Pages 83-94

  Barakat, R K ^a   Griffiths, M W ^a   Harris, L J ^a,b  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

16S rRNA; Lactic acid bacteria; Meat; Modified atmosphere packaged; PCR

Indexed keywords

BACTERIOCIN;

ARTICLE; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CARNOBACTERIUM; CARNOBACTERIUM DIVERGENS; CARNOBACTERIUM MALTAROMATICUM; COOKING; ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; FOOD PACKAGING; FREEZING; LACTIC ACID BACTERIUM; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; LACTOCOCCUS LACTIS; LACTOCOCCUS RAFFINOLACTIS; LISTERIA; MEAT; NONHUMAN; PHENOTYPE; POLYMERASE CHAIN REACTION; POULTRY;

ANIMALS; BACTERIOCINS; CHICKENS; ENTEROCOCCUS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; LACTOBACILLACEAE; LACTOCOCCUS; MEAT; MOLECULAR SEQUENCE DATA; PHENOTYPE; POLYMERASE CHAIN REACTION; TEMPERATURE; TIME FACTORS;

EID: 0034610467     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00381-0     Document Type: Article

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