Comparison of three methods for detecting Campylobacter spp. in chilled or frozen meat

International Journal of Food Microbiology

Volumn 103, Issue 2, 2005, Pages 229-233

  Paulsen, Peter ^a   Kanzler, Peter ^b   Hilbert, Friederike ^a   Mayrhofer, Sigrid ^a   Baumgartner, Susanne ^b   Smulders, Frans J M ^a  

^a UNIVERSITY OF VETERINARY MEDICINE   (Austria)

^b BIOMÉRIEUX   (France)

Author keywords

Campylobacter; Detection; Meat

Indexed keywords

AGAR;

ACCURACY; ARTICLE; ATMOSPHERE; BACTERIUM CULTURE; BACTERIUM DETECTION; BACTERIUM ISOLATION; CAMPYLOBACTER; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD FREEZING; INTERMETHOD COMPARISON; MEAT; NONHUMAN;

ANIMALS; BACTERIOLOGICAL TECHNIQUES; CAMPYLOBACTER; COLD; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FOOD MICROBIOLOGY; FOOD PRESERVATION; MEAT; SENSITIVITY AND SPECIFICITY; SPECIES SPECIFICITY; TIME FACTORS;

CAMPYLOBACTER;

EID: 23144440607     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.12.022     Document Type: Article

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