Colorimetric alamarBlue assay as a bacterial concentration and spoilage index of marine foods

Food Control

Volumn 14, Issue 7, 2003, Pages 455-461

  Kuda, Takashi ^a   Yano, Toshihiro ^a  

^a Ishikawa Agricultural College   (Japan)

Author keywords

AlamarBlue; Marine foods; Microplate; Spoilage

Indexed keywords

AGAR; RESAZURIN;

AEROBIC CELL CULTURE; ANALYTIC METHOD; ARTICLE; BACILLUS SUBTILIS; BACTERIAL COUNT; BACTERIAL FLORA; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CONTAMINATION; COLONY FORMING UNIT; COLOR; COLORIMETRY; CONTROLLED STUDY; CORRELATION ANALYSIS; COST EFFECTIVENESS ANALYSIS; CULTURE MEDIUM; DIAGNOSTIC ACCURACY; ESCHERICHIA COLI; FISH; FLUOROMETRY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD SPOILAGE; FOOD STORAGE; INCUBATION TIME; MEAT; NONHUMAN; OPTICAL DENSITY; OXIDATION REDUCTION STATE; SEA FOOD; STAPHYLOCOCCUS AUREUS; STORAGE TEMPERATURE; TEMPERATURE;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 0037700432     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(02)00100-7     Document Type: Article

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