The suitable relation between sample and buffered peptonwater for the pre-enrichment of Salmonella in spices;Nachweis von Salmonellen in Gewürzën - Zur Notwendigkeit einer Voranreicherung im Verhältnis 1:100

Fleischwirtschaft

Volumn 85, Issue 7, 2005, Pages 105-109

  Graubaum, Diana ^a,b   Kleer, Josef ^a,b   Hildebrandt, Goetz ^a,b  

^a Fachbereich Veterinärmedizin ^*

^b FREIE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Pre enrichment; Salmonella; Spices

Indexed keywords

HERBS; PRE-ENRICHMENT; SALMONELLA; SPICES;

CONTAMINATION; FOOD ADDITIVES; FOOD PRODUCTS; PLANTS (BOTANY); SAMPLING;

MICROORGANISMS;

ALLIUM SATIVUM; BRASSICA; CINNAMOMUM VERUM; MENTHA X PIPERITA; OCIMUM BASILICUM; ORIGANUM VULGARE; SALMONELLA; SYZYGIUM AROMATICUM; ZINGIBER OFFICINALE;

EID: 23244446638     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Review

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