Use of pulsed-field gel electrophoresis to characterize the genetic diversity and clonal persistence of Salmonella senftenberg in mussel processing facilities

International Journal of Food Microbiology

Volumn 105, Issue 2, 2005, Pages 153-163

  Martinez Urtaza, Jaime ^a   Liebana, Ernesto ^b  

^a Santiago de Compostela Spain   (Spain)

^b VETERINARY LABORATORIES AGENCY   (United Kingdom)

Author keywords

Antibiotic resistance; Food safety; Mollusc contamination; PFGE; Salmonella senftenberg

Indexed keywords

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIUM ISOLATE; ENVIRONMENTAL FACTOR; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; GENETIC VARIABILITY; ISOLATED ARTERY; MEAT; MOLECULAR TYPING; MUSSEL; NONHUMAN; PREVALENCE; PULSED FIELD GEL ELECTROPHORESIS; SALMONELLA; SEA FOOD; SEROTYPE; SOYBEAN; SPAIN;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIAL TYPING TECHNIQUES; BIVALVIA; CONSUMER PRODUCT SAFETY; DRUG RESISTANCE, BACTERIAL; ELECTROPHORESIS, GEL, PULSED-FIELD; FOOD CONTAMINATION; FOOD-PROCESSING INDUSTRY; MICROBIAL SENSITIVITY TESTS; SALMONELLA; SHELLFISH; SPAIN; VARIATION (GENETICS);

ANIMALIA; BACTERIA (MICROORGANISMS); GLYCINE MAX; MOLLUSCA; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR SENFTENBERG;

EID: 27744469884     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.04.006     Document Type: Article

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