Prevalence and characterization of Clostridium perfringens from spices in Argentina

Anaerobe

Volumn 11, Issue 6, 2005, Pages 327-334

  Aguilera, Milton Osmar ^a   Stagnitta, Patricia Virginia ^a   Micalizzi, Blas ^a   Stefanini De Guzmán, Ana María ^a  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

Author keywords

Clostridium perfringens; Enterotoxin; Hygienic quality; Spices

Indexed keywords

ENTEROTOXIN;

ARGENTINA; ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BIOCHEMISTRY; CLOSTRIDIUM PERFRINGENS; CONTROLLED STUDY; CULTURE MEDIUM; FOOD ANALYSIS; FOOD QUALITY; HYGIENE; IMMUNOLOGY; LATEX AGGLUTINATION TEST; NONHUMAN; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; SPICE;

ANIMALIA; BACILLUS CEREUS; CLOSTRIDIUM PERFRINGENS; SALMONELLA; SHIGELLA;

EID: 25444476410     PISSN: 10759964     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.anaerobe.2005.05.003     Document Type: Article

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